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🍰 Christmas Rolled Cake

363 kcal · 30 min · 4 servings

Christmas Rolled Cake Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Preheat the oven to 210 degrees Celsius top and bottom heat.
  2. 2. Line a baking sheet with parchment paper and place a cake ring on the largest possible setting on top of it.
  3. 3. Whisk eggs, sugar, a pinch of salt, and one teaspoon of vanilla extract until white and creamy for 5 to 10 minutes.
  4. 4. Sift the flour over the egg mixture and fold it in gently and briefly.
  5. 5. Pour the batter into the cake ring and smooth the surface.
  6. 6. Bake the sponge cake in the preheated oven for 8 to 9 minutes.
  7. 7. Remove the sponge cake from the oven.
  8. 8. Carefully release the sponge cake from the cake ring.
  9. 9. Turn the sponge cake plate upside down onto a clean kitchen towel.
  10. 10. Peel off the parchment paper.
  11. 11. Cover the sponge cake with another kitchen towel or the parchment paper and let it cool completely.
  12. 12. Place a cake ring on a springform base with non-stick baking foil or on a cake lifter lined with parchment paper.
  13. 13. Toast the sliced almonds in a pan without fat until fragrant.
  14. 14. Add the butter and let it melt while stirring.
  15. 15. Crush 150 grams of speculoos cookies into crumbs.
  16. 16. Mix the cookie crumbs with the warm almond-butter mixture.
  17. 17. Fill the mixture into the cake ring.
  18. 18. Press the base firmly and smoothly using a burger press or a glass.
  19. 19. Place the crunch base in the refrigerator.
  20. 20. Mix the quark with powdered sugar and one teaspoon of vanilla extract until creamy.
  21. 21. Pour the cream in slowly.
  22. 22. Whip the cream stiffly using a cream stabilizer (San-apart).
  23. 23. Set aside about one quarter of the cream for decoration and place it in the refrigerator.
  24. 24. Spread the remaining cream onto the cooled sponge cake plate.
  25. 25. Smooth the cream evenly using a dough scraper and an offset spatula.
  26. 26. Cut the sponge cake plate into 5-centimeter wide strips.
  27. 27. Remove the cake ring and the baking foil from the crunch base.
  28. 28. Place the crunch base on a cake lifter.
  29. 29. Brush the crunch base with apricot jam.
  30. 30. Roll up the first sponge cake strip.
  31. 31. Place it in the center of the base with the cut edge facing down.
  32. 32. Wrap the remaining sponge cake strips spirally around the first strip.
  33. 33. Place the cake on a cake plate.
  34. 34. Remove the cake ring.
  35. 35. Smooth the edge of the cake with a thin layer of the reserved cream.
  36. 36. Fill the remaining cream into a piping bag with a small star tip.
  37. 37. Pipe dollops of cream onto the cake.
  38. 38. Halve the physalis fruits.
  39. 39. Crumble the remaining cookies.
  40. 40. Decorate the cake with the physalis halves and the cookie crumbs.
  41. 41. Sprinkle Christmas sprinkles over the top.

Nutrition per serving