Swiss Roll with Apricots

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Swiss Roll with Apricots
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Health Score:
5,6 / 10
Difficulty:
moderate
Difficulty
Preparation:
4 h.
Preparation

Ingredients

for
1
For the biscuit
4 eggs
200 grams sugar
70 grams Pastry flour
40 grams cornstarch
8 sheets white gelatin
For the filling
400 grams Quark
200 grams Apricot (canned)
100 grams Apricot jam
100 milliliters Whipped cream
6 sheets gelatin
3 Tbsps lemon juice
In addition
sugar
1 Kitchen towel
almonds (for decorating)
Dried apricot
mint
How healthy are the main ingredients?
sugarApricotWhipped creameggsugaralmond

Preparation steps

1.

For the biscuit: separate eggs. Whisk egg yolks with 4 tablespoons of warm water and 70 grams (approximately 2 1/2 ounces) of sugar until fluffy. Beat egg whites until stiff, gradually add 30 grams (approximately 1 ounce) of sugar and fold into egg yolk mixture. Combine flour with cornstarch and sift over egg mixture. Spread batter in a lined with parchment paper baking sheet and bake in preheated oven at 200°C (approximately 400°F) for about 12-15 minutes or until golden brown. Invert onto a sprinkled with sugar kitchen towel. Sprinkle parhcment paper with a little cold water and remove it, roll up biscuit and let cool.  

2.

For the filling: soak gelatine in cold water.

3.

Puree drained apricots with quark and apricot jam until smooth.

4.

Warm up lemon juice and mix with gelatine and dissolve it, stirring. 

5.

Quickly add gelatine to quark mixture and fold in whipped cream.

6.

Roll out biscuit and spread with cream (up to 6 tablespoons). Roll up and spread with remaining cream. Refrigerate for 2-3 hours.  

7.

Decorate roll with dried apricots, mint leaves and almonds. Serve.