← All recipes

🍰 Linzer Style Biscuit Roll

2412 kcal · 30 min · 4 servings

Ingredients

• Eggs 4 pcs.
• Salt pinch
• Sugar 100 g
• Vanilla extract 2 tsp
• Wheat flour, Type 405 100 g
• Cocoa powder 1 tbsp
• Cinnamon 1 tsp
• Hazelnut kernels, ground 50 g
• Cloves, ground pinch
• Quark 40 % fat in dry matter 250 g
• Icing sugar 60 g
• Whipping cream 200 g
• San-apart 4.5 tsp
• Plum butter 100 g

Instructions

1. 1. Preheat the oven to 210 degrees Celsius with top and bottom heat.
2. 2. Line a baking tray with baking paper and place a baking frame on top.
3. 3. Whisk the eggs with a pinch of salt, the sugar, and one teaspoon of vanilla extract for about 10 minutes until very creamy.
4. 4. Mix the flour with cocoa powder, cinnamon, and ground cloves.
5. 5. Sift the dry ingredients over the egg mixture.
6. 6. Gently fold in the ground hazelnuts and the dry ingredients into the egg mixture.
7. 7. Pour the batter into the baking frame and smooth it out.
8. 8. Bake the biscuit in the preheated oven at 210 degrees for about 8 to 9 minutes.
9. 9. Take the biscuit out of the oven immediately.
10. 10. Remove the baking tray and the baking frame.
11. 11. Turn the biscuit out onto a clean tea towel.
12. 12. Carefully peel off the baking paper.
13. 13. Roll up the biscuit sheet together with the tea towel.
14. 14. Let the roll cool down completely.
15. 15. Mix the quark with 40 grams of powdered sugar, cream, and one teaspoon of vanilla extract in a bowl.
16. 16. Whip the cream stiff using a stabilizer (e.g., Sanapart).
17. 17. Place the cream in the refrigerator for a few minutes.
18. 18. Unroll the cooled biscuit sheet.
19. 19. Spread a thin layer of plum jam over the sheet.
20. 20. Spread the cold cream evenly over the plum jam.
21. 21. Roll up the biscuit roll tightly using the tea towel.
22. 22. Place the roll in the refrigerator for 1 hour.
23. 23. Dust the finished roll with 2 tablespoons of powdered sugar before serving.

Nutrition per serving

• kcal: 2412
• Protein: 43 g · Fett/Fat: 145 g · Carbs: 211 g