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🍳 Strawberry Granola Sponge Roll

294 kcal · 30 min · 4 servings

Ingredients

• 5 Eggs
• 130 g Demerara Sugar
• 50 g Wheat Flour Type 1050
• 3 tsp Baking Powder
• 150 g Ground Almonds
• 40 g Rolled Oats
• 10 g Amaranth Pops
• 600 g Strawberries
• 300 g Heavy Cream
• 350 g Low-fat Quark

Instructions

1. 1. Separate the eggs. Whip the egg whites until stiff.
2. 2. Whisk the egg yolks with 2 tablespoons of hot water until frothy.
3. 3. Add 50 grams of sugar and stir until the mixture is creamy.
4. 4. Gently fold the egg whites into the yolk mixture.
5. 5. Mix the flour with the baking powder.
6. 6. Sift the flour mixture over the egg mixture.
7. 7. Fold in the almonds, oat flakes, and 2 tablespoons of amaranth.
8. 8. Line a baking sheet with baking paper.
9. 9. Spread the batter evenly onto the sheet.
10. 10. Bake the sponge at 180 °C (convection 160 °C; gas mark 2–3) for 12 to 15 minutes.
11. 11. Wash 5 to 7 strawberries and pat them dry.
12. 12. Halve these strawberries and set them aside.
13. 13. Hull, wash, and finely dice the remaining strawberries.
14. 14. Remove the sponge from the oven.
15. 15. Invert the sponge immediately onto a damp kitchen towel.
16. 16. Dampen the baking paper and carefully peel it off.
17. 17. Cover the sponge with another damp cloth.
18. 18. Whip the cream with the remaining sugar until stiff.
19. 19. Stir the quark into the whipped cream.
20. 20. Spread two-thirds of the quark cream onto the still-warm sponge.
21. 21. Distribute the diced strawberries on top.
22. 22. Roll up the sponge tightly using the damp cloth.
23. 23. Coat the roll with the remaining quark cream.
24. 24. Decorate the roll with the halved strawberries.
25. 25. Sprinkle the remaining amaranth over the top.

Nutrition per serving

• kcal: 294
• Protein: 12 g · Fett/Fat: 17 g · Carbs: 23 g