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🍰 Strawberry Biscuit Roll

394 kcal · 30 min · 4 servings

Ingredients

• Eggs 3 pcs.
• Sugar 200 g
• Salt pinch
• Wheat flour, Type 405 75 g
• Cornstarch 50 g
• Baking powder 1 tsp
• Strawberries 600 g
• Gelatin sheets 6 pcs.
• Quark 40% fat in dry matter 400 g
• Vanilla sugar 2 packets
• Whipping cream 200 g
• Pistachios 2 tbsp
• Mint, fresh 20 g

Instructions

1. 1. Preheat the oven to 200 degrees Celsius using top and bottom heat.
2. 2. Separate the eggs. Put the egg whites into a bowl.
3. 3. Whip the egg whites stiff using a hand mixer and whisk.
4. 4. Slowly sprinkle 75 grams of sugar into the egg whites.
5. 5. Continue whipping until the egg whites are creamy and shiny.
6. 6. Put the egg yolks into a separate bowl.
7. 7. Mix the egg yolks with 50 grams of sugar and a pinch of salt until creamy.
8. 8. Mix flour, starch, and baking powder in a small bowl.
9. 9. Sift the flour mixture over the egg yolk mixture.
10. 10. Gently fold in half of the egg whites using a whisk.
11. 11. Gently fold in the remaining egg whites.
12. 12. Line a baking sheet with baking paper.
13. 13. Lightly grease the baking paper.
14. 14. Spread the batter evenly on the baking sheet.
15. 15. Ensure the size is approximately 30 by 40 centimeters.
16. 16. Bake the biscuit for about 13 minutes until light.
17. 17. Take the biscuit out of the oven.
18. 18. Carefully peel the baking paper off the baking sheet.
19. 19. Place a fresh piece of baking paper on the biscuit.
20. 20. Carefully turn the biscuit over.
21. 21. Peel off the baked-on paper.
22. 22. Loosely roll up the biscuit.
23. 23. Let it cool on a cake rack.
24. 24. Wash the strawberries.
25. 25. Remove the stems from the strawberries.
26. 26. Cut the strawberries into cubes.
27. 27. Soak the gelatin in cold water.
28. 28. Put quark, 75 grams of sugar, and vanilla sugar into a bowl.
29. 29. Mix the ingredients.
30. 30. Whip the cream stiff in a tall container using the hand mixer.
31. 31. Place the whipped cream in a cool spot.
32. 32. Squeeze the water out of the soaked gelatin.
33. 33. Dissolve the gelatin in a pot over low heat.
34. 34. Use 1 tablespoon of the quark cream for this.
35. 35. Fold this mixture into the remaining quark cream.
36. 36. Gently fold the cream into the quark mixture.
37. 37. Gently fold the strawberries into the quark mixture.
38. 38. Carefully unroll the cooled biscuit.
39. 39. Spread the strawberry quark cream evenly over the biscuit.
40. 40. Roll the biscuit up again.
41. 41. Place the roll on a cake plate.
42. 42. Let the roll set in the refrigerator for at least 3 hours.
43. 43. Finely chop the pistachios.
44. 44. Wash the mint.
45. 45. Shake the mint dry.
46. 46. Pluck the mint leaves off.
47. 47. Garnish the roll with the pistachios.
48. 48. Garnish the roll with the mint leaves.
49. 49. Serve the strawberry biscuit roll.

Nutrition per serving

• kcal: 394
• Protein: 13 g · Fett/Fat: 18 g · Carbs: 46 g