Sponge Roll with Strawberries and Basil Cream
(Percentage of daily recommendation)
|Calorie||790 kcal||(38 %)|
|Protein||20.23 g||(21 %)|
|Fat||40.12 g||(35 %)|
|Carbohydrates||87.38 g||(58 %)|
|Sugar added||43.94 g||(176 %)|
|Roughage||2.06 g||(7 %)|
|Vitamin A||486.17 mg||(60,771 %)|
|Vitamin D||2.67 μg||(13 %)|
|Vitamin E||6.1 mg||(51 %)|
|Vitamin B₁||0.11 mg||(11 %)|
|Vitamin B₂||0.42 mg||(38 %)|
|Niacin||1.41 mg||(12 %)|
|Vitamin B₆||0.06 mg||(4 %)|
|Folate||71.83 μg||(24 %)|
|Pantothenic acid||0.21 mg||(4 %)|
|Biotin||1.47 μg||(3 %)|
|Vitamin B₁₂||1.44 μg||(48 %)|
|Vitamin C||62.79 mg||(66 %)|
|Potassium||438.3 mg||(11 %)|
|Calcium||244.86 mg||(24 %)|
|Magnesium||17.32 mg||(6 %)|
|Iron||1.55 mg||(10 %)|
|Iodine||79.86 μg||(40 %)|
|Zinc||0.27 mg||(3 %)|
|Saturated fatty acids||20.49 g|
- For the biscuit
- 5 eggs
- 1 tablespoon lemon juice
- 125 grams sugar
- 100 grams Pastry flour
- 50 grams cornstarch
- sugar (for sprinkling)
For the biscuit: separate eggs. Beat egg whites with lemon juice until stiff. Gradually add sugar, beating. Mix flour with cornstarch.
Whisk egg yolks, fold in egg whites. Sift flour mixture over and fold gently.
Spread batter in a lined with parchment paper baking pan and smooth. Bake in preheated oven at 200°C (approximately 400°F) for about 10-12 minutes.
Sprinkle large kitchen towel with sugar and invert biscuit onto it. Sprinkle parchment paper with cold water and remove it carefully. Roll up and cool.
For the filling: rinse and clean strawberries, cut into small pieces. Rinse basil, shake dry, pluck off leaves and puree with lemon juice and yogurt. Combine with honey and quark, add mascarpone. Beat cream until stiff and fold into basil cream.
Unroll biscuit carefully.
Spread bisuit with basil cream and sprinkle with strawberries. Roll up.
Refrigerate for at least 2 hours. Dust with powdered sugar and serve cut into slices.