Raspberry Roll

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Raspberry Roll
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Health Score:
4,6 / 10
Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
ready in 2 h. 55 min.
Ready in

Ingredients

for
1
For the roll
5 eggs
125 grams sugar
2 tsps Vanilla sugar
½ lemon (organic)
100 grams Pastry flour
25 grams cornstarch
1 generous pinch Baking powder
15 grams cocoa powder (about 2 tsp)
Dishcloth
sugar (to sprinkle)
For the filling
6 sheets gelatin
600 grams Raspberries (fresh or frozen)
80 grams sugar
2 tsps Vanilla sugar
½ lemon (organic)
250 grams Quark
250 milliliters Whipped cream
For the garnish
powdered sugar
How healthy are the main ingredients?
RaspberryWhipped creamsugarsugaregglemon

Preparation steps

1.

Preheat oven to 210°C (approximately 400°F). Line baking sheet with parchment paper. 

2.

For the roll, separate eggs. Beat egg whites until stiff and refrigerate. Whisk egg yolks with sugar until light yellow and foamy. Add vanilla sugar and lemon zest and stir. Split mixture in half. Mix flour with cornstarch and baking powder. Add to egg whites and fold evenly into both halves. Add cocoa powder to one half and stir.

3.

Lay out strips of lighter dough on baking sheet. Add strips of cocoa dough in between. Press together and bake until golden yellow, about 7-10 minutes. Remove from oven and transfer roll to a dishcloth sprinkled with sugar. Remove baking paper and cool completely on a wire rack.

4.

For the filling, soak gelatin in cold water.

5.

Place about 20 raspberries aside. Puree remaining raspberries with sugar, vanilla sugar and grated lemon zest. Pour through a sieve. Stir in quark. Dissolve gelatin and stir into raspberry mixture. Refrigerate until mixture begins to set. Beat heavy cream until stiff and fold into mixture. Fold in fresh raspberries.

6.

Lay out roll and fill center with raspberry mixture. Roll up and refrigerate until filling has completely set.

7.

Sprinkle with powdered sugar, slice and serve.