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🍰 Rollo de bizcocho de Pascua

388 kcal · 30 min · 4 raciones

Ingredientes

• Eggs 4 unidades
• Sugar 100 g
• Salt pinch
• Vanilla extract 2 cdta
• Wheat flour, Type 405 100 g
• Quark 40 % grasa en materia seca 250 g
• azúcar glas 80 g
• Lemon paste 1 cdta
• nata para montar 400 g
• San-apart 6.5 cdta
• Raspberries, frozen 100 g
• White couverture 200 g
• Coconut oil 30 g
• Pistachios 20 g
• Raspberries, fresh 100 g

Preparación

1. 1. Preheat the oven to 210 grados calor arriba y abajo.
2. 2. Line a baking sheet with baking paper.
3. 3. Place a baking frame on the sheet.
4. 4. Set the baking frame to the largest possible setting.
5. 5. Mix the eggs with the sugar.
6. 6. Add a pinch of salt.
7. 7. Add one teaspoon of vanilla extract.
8. 8. Whip the mixture for about 10 minutes until white and creamy.
9. 9. Sift the flour over the egg mixture.
10. 10. Gently fold in the flour.
11. 11. Pour the batter into the baking frame.
12. 12. Smooth the batter.
13. 13. Bake the sponge for 8 a 9 minutos in the preheated oven.
14. 14. Remove the sheet from the oven.
15. 15. Remove the baking frame immediately after baking.
16. 16. Invert the sponge onto a clean kitchen towel.
17. 17. Carefully peel off the baking paper.
18. 18. Cover the plate with the baking paper or another towel.
19. 19. Let the sponge cool.
20. 20. Mix the quark briefly with the icing 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 stiff with Sanapart.
25. 25. Spread the raspberry jam on the sponge.
26. 26. Distribute 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 hora.
29. 29. Temper the white couverture.
30. 30. Melt two-thirds of the couverture over a warm water bath.
31. 31. Remove the couverture from the water bath.
32. 32. Stir in the last third until 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. Dip this while the couverture is still soft.
40. 40. Let the couverture harden.
41. 41. Serve the sponge roll.

Nutrición por ración

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