← All recipes

🍰 Easter Sponge Roll

388 kcal · 30 min · 4 servings

Ingredients

• Eggs 4 pcs.
• Sugar 100 g
• Salt pinch
• Vanilla extract 2 tsp
• Wheat flour, Type 405 100 g
• Quark 40 % fat in trace 250 g
• Icing sugar 80 g
• Lemon paste 1 tsp
• Whipping cream 400 g
• San-apart 6.5 tsp
• Raspberries, frozen 100 g
• White chocolate coating 200 g
• Coconut oil 30 g
• Pistachios 20 g
• Raspberries, fresh 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.
3. 3. Place a baking frame on the tray.
4. 4. Set the baking frame to the largest possible size.
5. 5. Whisk the eggs with the sugar.
6. 6. Add a pinch of salt.
7. 7. Add one teaspoon of vanilla extract.
8. 8. Beat the mixture for about 10 minutes until white and creamy.
9. 9. Sift the flour over the egg mixture.
10. 10. Gently fold the flour into the mixture.
11. 11. Pour the batter into the baking frame.
12. 12. Smooth the batter with a spatula.
13. 13. Bake the sponge cake for 8 to 9 minutes in the preheated oven.
14. 14. Remove the tray from the oven.
15. 15. Remove the baking frame immediately after baking.
16. 16. Turn the sponge cake out onto a clean kitchen towel.
17. 17. Carefully peel off the baking paper.
18. 18. Cover the cake with the baking paper or another towel.
19. 19. Let the sponge cake cool down.
20. 20. Mix the quark briefly with the powdered sugar.
21. 21. Add one teaspoon of vanilla extract.
22. 22. Add the lemon paste.
23. 23. Add the cream slowly.
24. 24. Whip the cream stiffly using Sanapart.
25. 25. Spread the raspberry jam over the sponge cake.
26. 26. Spread the cream evenly over the jam.
27. 27. Roll up the sponge roll using the towel.
28. 28. Place the roll in the refrigerator for about 1 hour.
29. 29. Temper the white couverture chocolate.
30. 30. Melt two-thirds of the couverture over a warm water bath.
31. 31. Remove the chocolate from the water bath.
32. 32. Stir in the remaining third until it is melted.
33. 33. Stir the coconut oil into the chocolate.
34. 34. Pour the liquid couverture over the sponge roll.
35. 35. Smooth the couverture over the roll.
36. 36. Finely chop the pistachios.
37. 37. Decorate the roll with the raspberries.
38. 38. Decorate the roll with the pistachios.
39. 39. Do this while the couverture is still soft.
40. 40. Let the couverture harden.
41. 41. Serve the sponge roll.

Nutrition per serving

• kcal: 388
• Protein: 6 g · Fett/Fat: 25 g · Carbs: 32 g