Sponge Cake Roll with Raspberry Filling

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Sponge Cake Roll with Raspberry Filling
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Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 2 h. 42 min.
Ready in

Ingredients

for
1
For the sponge cake
4 egg yolks
4 egg whites
100 grams sugar
1 packet Vanilla sugar
100 grams Pastry flour
1 tablespoon cornstarch
4 tablespoons warm water
For the filling
300 grams Whipped cream
2 packets whipped cream stabilizer
250 grams Quark
70 grams sugar
300 grams fresh Raspberries
For decorating
100 grams slivered almonds
How healthy are the main ingredients?
Whipped creamRaspberrysugarsugar

Preparation steps

1.

Preheat the oven to 180°C (approximately 350°F).

2.

Be sure to measure all ingredients accurately and follow the instructions precisely. Sprinkle a baking sheet with a little water and line with baking paper.

For the sponge cake: Separate the eggs. Whisk the egg yolks with the warm water, half of the sugar and the vanilla sugar until fluffy. Beat the egg whites until they just begin to stiffen and then sprinkle with the remaining sugar, continue beating until stiff. Fold the egg whites into the egg yolk mixture. Sift the flour and the cornstarch over the egg mixture and stir to combine. Spread the dough on the prepared baking sheet and bake in the preheated oven for 10-12 minutes on the middle rack .

3.

Take the cake out of the oven and turn out onto a tea towel sprinkled with sugar. Remove the baking paper from the cake and replace it with a damp kitchen towel. Roll up the cake and let it cool.

For the filling: Whisk the heavy cream with 1 tablespoon of sugar and the whipped cream stabilizer and beat until very stiff. Fold the quark and the remaining sugar smooth into the whipped cream and chill. Rinse the berries and pat dry.

For decorating: Toast the sliced almonds in a dry skillet. Chop about half of the almonds into smaller pieces and set the other half aside.  

Gently unroll the well-cooled sponge cake and remove the damp kitchen towel. Spread the cream mixture over the cake, cover with the berries and sprinkle with the chopped almonds. Reroll the cake and let it chill for at least 2 hours. To serve, sprinkle with the remaining sliced almonds and cut into pieces.