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🍰 Rotolo di Pan di Spagna di Linzer

2412 kcal · 30 min · 4 porzioni

Ingredienti

• Eggs 4 pcs
• Salt pinch
• Sugar 100 g
• Vanilla extract 2 tsp
• Wheat flour, Type 405 100 g
• Cocoa powder 1 tbsp
• Cinnamon 1 tsp
• Hazelnut kernels, ground 50 g
• Cloves, ground pinch
• Quark 40% fat in dry matter 250 g
• zucchero a velo 60 g
• panna da montare 200 g
• San-apart 4.5 tsp
• Plum butter 100 g

Preparazione

1. 1. Preheat the oven to 210 degrees top and bottom heat.
2. 2. Line a baking sheet with baking paper and place a baking frame on it.
3. 3. Whip the eggs with a pinch of salt, the sugar and one teaspoon of vanilla extract for about 10 minutes until very creamy.
4. 4. Mix the flour with cocoa, cinnamon and ground cloves.
5. 5. Sift the dry ingredients over the egg mixture.
6. 6. Gently fold in the ground hazelnuts and the dry ingredients into the egg mixture.
7. 7. Pour the mixture into the baking frame and smooth it out.
8. 8. Bake the sponge cake in the preheated oven at 210 degrees for about 8 to 9 minutes.
9. 9. Take the sponge cake out of the oven immediately.
10. 10. Remove the baking sheet and the baking frame.
11. 11. Invert the sponge cake onto a clean kitchen towel.
12. 12. Carefully peel off the baking foil.
13. 13. Roll up the sponge cake together with the kitchen towel.
14. 14. Let the roll cool completely.
15. 15. Mix the quark with 40 grams of icing sugar, cream and one teaspoon of vanilla extract in a bowl.
16. 16. Whip the cream stiff with a stabilizer (e.g. Sanapart).
17. 17. Place the cream in the refrigerator for a few minutes.
18. 18. Unroll the cooled sponge cake.
19. 19. Brush the cake thinly with plum butter.
20. 20. Distribute the cold cream evenly over the plum butter.
21. 21. Roll up the sponge roll tightly using the kitchen towel.
22. 22. Place the roll in the refrigerator for 1 hour.
23. 23. Dust the finished roll with 2 tablespoons of icing sugar before serving.

Valori per porzione

• kcal: 2412
• Protein: 43 g · Fett/Fat: 145 g · Carbs: 211 g