Soft Cheese Roulade

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Soft Cheese Roulade
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Difficulty:
moderate
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 25 min.
Ready in
Calories:
228
calories
Calories

Nutritional values

1 cake contains
(Percentage of daily recommendation)
Calorie228 kcal(11 %)
Protein4.64 g(5 %)
Fat14.4 g(12 %)
Carbohydrates18.59 g(12 %)
Sugar added8.99 g(36 %)
Roughage0.24 g(1 %)
Vitamin A80.54 mg(10,068 %)
Vitamin D0.33 μg(2 %)
Vitamin E1.44 mg(12 %)
Vitamin B₁0.07 mg(7 %)
Vitamin B₂0.11 mg(10 %)
Niacin0.96 mg(8 %)
Vitamin B₆0.01 mg(1 %)
Folate28.07 μg(9 %)
Pantothenic acid0.06 mg(1 %)
Biotin1.33 μg(3 %)
Vitamin B₁₂0.22 μg(7 %)
Vitamin C0 mg(0 %)
Potassium62.03 mg(2 %)
Calcium111.66 mg(11 %)
Magnesium7.27 mg(2 %)
Iron0.56 mg(4 %)
Iodine10.04 μg(5 %)
Zinc0.13 mg(2 %)
Saturated fatty acids8.06 g
Cholesterol63.51 mg

Ingredients

for
1
For the roulade
¼ cup butter (softened)
½ cup caster sugar
2 large eggs
1 cup self-rising flour
2 tablespoons hot water
powdered sugar
For the filling and covering
1 ⅛ cups Quark
1 cup Crème fraiche
1 tablespoon powdered sugar
4 tablespoons toasted slivered almonds
How healthy are the main ingredients?
egg
Preparation

Kitchen utensils

1 Dutch oven mit Deckel, 1 Casserole dish, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Wooden spoon, 1 Potato ricer, 1 Pot mit Deckel

Preparation steps

1.
For the roulade: heat the oven to 200°C (180° fan) 400°F gas 6. Line a Swiss roll tin with non-stick baking paper.
2.
Put all the ingredients except the water into a mixing bowl and whisk with an electric whisk for 1 minutes. Add the hot water and whisk again briefly.
3.
Put into the tin and smooth evenly. Bake for 8-10 minutes until risen and springy to the touch. Cool in the tin for 5 minutes.
4.
Lay a sheet of non-stick baking paper on a work surface and sift over a little icing sugar.
5.
Carefully turn out the sponge onto the paper and gently peel away the lining paper. Cover with a damp tea towel and leave for another 5 minutes.
6.
Roll up the sponge with the paper inside and leave until cold.
7.
For the filling and covering: beat together the quark and creme fraiche. Beat in the icing sugar until smooth.
8.
Carefully unroll the sponge and remove the paper. Spread about 2/3 of the quark mixture over the sponge and roll up.
9.
Spread the remaining quark mixture over the top and sides of the roulade and press in the flaked almonds. Sift over a little icing sugar.