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🍰 Rollo de bizcocho de fresa

394 kcal · 30 min · 4 raciones

Ingredientes

• Eggs 3 unidades
• Sugar 200 g
• Salt pinch
• Wheat flour, Type 405 75 g
• maicena 50 g
• levadura en polvo 1 cdta
• Strawberries 600 g
• Gelatin sheets 6 unidades
• 400 g de queso cuajado con 40 % de grasa en materia seca
• Vanilla sugar 2 sobre
• nata para montar 200 g
• Pistachios 2 cda
• Mint, fresh 20 g

Preparación

1. 1. Preheat the oven to 200 degrees. Use top and bottom heat for this.
2. 2. Separate the eggs. Put the egg whites in a bowl.
3. 3. Whip the egg whites stiff with a hand mixer and whisk.
4. 4. Slowly sprinkle 75 grams of sugar into the egg whites.
5. 5. Keep whipping until the egg whites are creamy and shiny.
6. 6. Put the egg yolks in a different bowl.
7. 7. Whisk 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 dish.
9. 9. Sift the flour mixture over the egg yolk mixture.
10. 10. Gently fold in half of the egg whites with 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. Distribute the batter evenly on the sheet.
15. 15. Make sure it is about 30 by 40 centimeters in size.
16. 16. Bake the sponge cake for about 13 minutes loosely.
17. 17. Take the sponge cake out of the oven.
18. 18. Carefully peel the baking paper off the sheet.
19. 19. Place a fresh piece of baking paper on the sponge cake.
20. 20. Carefully turn the sponge cake over.
21. 21. Peel off the paper that baked with it.
22. 22. Loosely roll up the sponge cake.
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 in a bowl.
29. 29. Mix the ingredients.
30. 30. Whip the cream stiff in a tall container with the hand mixer.
31. 31. Chill the whipped cream.
32. 32. Squeeze the water out of the soaked gelatin.
33. 33. Melt the gelatin in a pot over low heat.
34. 34. Use 1 tablespoon of the quark cream for this.
35. 35. Stir 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 sponge cake.
39. 39. Distribute the strawberry quark cream evenly on the sponge cake.
40. 40. Roll the sponge cake 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 sponge cake roll.

Nutrición por ración

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