Almond custard Swiss roll

For 15 pieces
  • 200 g frozen raspberries
  • 3 eggs (size M)
  • 75 g + 6 tbsp sugar
  • 50 g Flour
  • 30 g Cornstarch
  • 1/2 TL Baking powder
  • 40 g Almond flakes
  • 1/2 l milk
  • 1 packet pudding powder 'almond flavor'
  • 4 sheets white gelatine
  • 200 g Whipped cream
  • Icing sugar
  • lemon balm and raspberries
  • baking paper
  • cling film
60 minutes
easy
1.
Thaw the raspberries in a sieve. Separate the eggs. Beat the egg whites until stiff, sprinkle in 75 g of sugar. Stir in the egg yolks. Mix the flour, starch and baking powder, sift over the mixture and fold in. Open the biscuit mixture Put on a baking sheet (32 x 39 cm) lined with baking paper and smooth it out. Sprinkle with flaked almonds. Bake in a preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: level 3) for 10-12 minutes. Sponge cake take out and turn out onto a damp tea towel. Peel off the paper. Roll up the sponge cake with the tea towel from the long side and allow to cool. Bring 440 ml milk to the boil. Stir the pudding powder, 6 tablespoons sugar and 6 tablespoons milk until smooth. Remove the milk from the stove Stir in the stirred pudding powder, bring to the boil again and simmer for about 1 minute while stirring. Pour the pudding into a bowl and let it cool down briefly. Soak gelatine in cold water, squeeze out and dissolve. Stir in 3-4 tablespoons of pudding, stir into the remaining pudding. Place the foil directly on the pudding and refrigerate. When the mixture begins to gel, whip the cream until stiff and fold into the pudding. Fold in raspberries. Unroll the sponge cake and spread the pudding on top. Roll up the sponge cake from the long side using the tea towel and refrigerate for at least 2 hours. Dust the sponge cake with powdered sugar, decorate with lemon balm and raspberries
2.
3 1/2 hours waiting time
1 piece approx.:
  • 180 kcal
  • 750 kJ
  • 5 g protein
  • 8 g ​​fat
  • 21 g carbohydrates

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