Advent Swiss roll

For 15 pieces
  • 50 g ground almonds
  • 100 g almond flakes
  • 4 eggs (size M)
  • 175 g sugar
  • 1 pinch salt
  • 1 packet pudding powder 'almond flavor'
  • 1 TL Baking powder
  • 3 sheet Gelatine
  • 100 g Marzipan raw mass
  • 200 g Lean quark
  • 200 g Schmand
  • 1 packet vanilla sugar
  • 250 g whipped cream
  • 125 g jellied lingonberries
  • baking paper
  • Sugar
45 minutes
light
1.
Ground and planed Lightly toast the almonds separately in a pan without fat, remove them and let them cool
2.
Separate the eggs. Beat the egg white until stiff, pour in 100 g of sugar and salt. Stir in egg yolks one at a time. Mix the ground almonds, pudding powder and baking powder. Pull into the egg mixture. Line a baking sheet (approx. 32 x 39 cm) with baking paper. Put the mixture on top and spread evenly. Scatter almond flakes on top. Bake in the preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: level 3) for about 10 minutes. Sprinkle a clean tea towel with sugar. Overturn the sponge cake and remove the baking paper. Using the tea towel, roll up the short side and let it cool down
3.
Soak the gelatine in cold water. Grate marzipan. Mix the quark, sour cream, marzipan, vanilla sugar and 75 g sugar with the whisk of the hand mixer. Squeeze out the gelatine and dissolve it in a small saucepan. Stir in some marzipan cream, then stir everything into the rest of the cream. Whip the cream. When the cream begins to gel, fold the cream into the cream. Stir in the lingonberries. Unroll the sponge cake, spread the cream on it, leaving an approx. 2 cm wide margin on the sides, roll up. Approx. Chill for 3 hours. Place the Swiss roll on a plate and cut into slices
4.
Waiting time approx. 3 1/2 hours
1 piece approx.:
  • 280 kcal
  • 1170 kJ
  • 7 g Protein
  • 18 g fat
  • 23 g carbohydrates

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