Swiss Roll with Raspberry Cream

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Swiss Roll with Raspberry Cream
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Health Score:
4,7 / 10
1 hr


For the cake
3 eggs
90 grams sugar
1 pkg Vanilla sugar
90 grams Pastry flour
1 tsp Baking powder
For the filling
100 grams Quark
1 cup Whipped cream
300 grams Frozen raspberry
1 Tbsp lemon juice
3 sheets white gelatin
2 sheets Red gelatin
150 grams powdered sugar
powdered sugar (for dusting)
How healthy are the main ingredients?
Whipped creamsugaregg

Preparation steps


For the cake: Beat the egg whites with sugar and vanilla sugar to stiff peaks. Stir in the egg yolks. Sift the flour and fold into beaten egg mixture. Spread in an even layer on a jelly roll pan lined with parchment paper. Bake in an oven preheated to 170°C (approximately 340°F) for 10 minutes.


Turn the cake out onto a barely damp kitchen towel. Pull away the parchment paper and roll up the cake in the towel from the long edge. Let the cake cool.


For the filling: Soak the gelatin sheets in cold water.

Strain the thawed frozen raspberries through a sieve to make purée. Add the lemon juice and powdered sugar to the purée and stir in the quark. Squeeze the gelatin sheets, put in a small pan and warm over low heat until melted. Add a few spoonsful of the raspberry mixture to temper the gelatin, then return the tempered gelatin to the rest of the raspberry mixture. Put the filling in the refrigerator for about half an hour. Fold the whipped cream into the raspberry mixture and chill for another 15 minutes.


Unroll the cooled sponge cake and spread the raspberry filling evenly on the cake. Roll up the cake around the filling again to make a spiral.


Refrigerate at least 3 hours in the refrigerator. To serve, dust with powdered sugar and cut into slices.