Almond and Nut Roll

For 10 pieces
  • 3 eggs (size M)
  • 175 g Sugar
  • 1 packet vanillin sugar
  • 50 g flour
  • 25 g Cornstarch
  • 1 TL baking powder
  • 25 g ground hazelnuts
  • 375 ml Milk
  • 1 packet custard powder 'almond flavor'
  • 100 g Almond flakes
  • 500 g Lean quark
  • 2 EL Almond Liqueur
  • 5 EL raspberry jelly
  • 2 EL Icing sugar
  • 125 g whipped cream
  • baking paper
60 minutes
Separate eggs. Beat the egg whites and 3 tablespoons of cold water until stiff. Sprinkle in 75 g of sugar and vanilla sugar. Mix the flour, cornstarch and baking powder, sift into the egg mixture and fold in. Fold in nuts. Place the dough on a baking sheet lined with baking paper, smooth it out and bake in the preheated oven (electric stove: 200 ° C / gas: level 3) for 12-15 minutes. Turn the bottom out onto a damp tea towel, fold in the corners and let cool down. In the meantime, stir together 75 ml milk, 50 g sugar and pudding powder. Bring the rest of the milk to the boil, stir in the mixed pudding powder, bring to the boil again and cover and let cool. In the meantime, roast the almond flakes in a pan until golden yellow. Put 1 tablespoon of flaked almonds aside for decoration. Mix the quark, remaining sugar and almond liqueur together. Stir in the cooled pudding, tablespoon at a time. Brush the bottom with 4 tablespoons of jelly, spread the quark pudding mixture evenly on top, sprinkle with flaked almonds and roll up from the long side. Dust with powdered sugar. Whip the cream until stiff, pour into a piping bag with a star nozzle and squirt cream tuffs onto the roll. Decorate with the remaining almond flakes and jelly
1 piece approx:
  • 290 kcal
  • 1210 kJ
  • 11 g protein
  • 12 g fat
  • 33 g carbohydrates


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