Apple gin Swiss roll

For 15 pieces
  • 3 eggs (size M)
  • Salt
  • 200 g Sugar
  • 100 g flour
  • 25 g Cocoa powder
  • 1 1/2 TL baking powder
  • 3 sheet gelatine
  • 1 (approx. 200 g) red solid apple
  • 1 EL lemon juice
  • 400 g low-fat quark
  • 1 packet Vanillin Sugar
  • 4–5 EL Gin
  • 350 g Whipped cream
  • Icing sugar
  • sugar
  • baking paper
  • cling film
45 minutes
very easy
Separate eggs. Beat egg white, 1 pinch of salt and 3 tablespoons of water until stiff, sprinkling in 100 g of sugar. Stir in egg yolks. Mix the flour, cocoa and baking powder, sieve over the mixture and fold in.
Spread the mixture evenly on a baking sheet lined with baking paper (36 x 41 cm) and place in the preheated oven (electric stove: 200 ° C / convection: 175 ° C Gas: see manufacturer) Bake for 8–10 minutes.
Take the biscuit out of the oven and turn it out onto a tea towel sprinkled with sugar. Peel off the paper. Roll up the biscuit with the cloth from the long side and allow to cool.
Soak gelatine in cold water. Wash and quarter the apple and remove the core. Cut 3 apple quarters into small cubes. Drizzle 1 apple quarter with lemon juice and wrap in foil.
Mix the quark, vanilla sugar, gin and 100 g sugar. Squeeze out the gelatine and melt it in a small saucepan. Stir in 3 tablespoons of quark, then stir into the rest of the quark cream. Chill the cream for about 15 minutes until it starts to gel.
Whip 200 g cream until stiff. Fold the apple cubes and cream into the cream. Unroll the sponge cake. Spread the cream on it. Carefully roll up the biscuit again from the long side. Chill the Swiss roll for approx. 4 hours.
Whip 150 g of cream until stiff and pour into a piping bag with a small star nozzle. Cut the apple quarters into thin slices. Decorate the Swiss roll with cream and apple slices and refrigerate until ready to serve.
Sprinkle with powdered sugar before serving.
1 piece approx:
  • 210 kcal
  • 880 kJ
  • 7 g protein
  • 9 g fat
  • 22 g carbohydrates


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