Apple – Swiss Roll
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 15 mins |
| Total Time | 45 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 4 egg (s), separated
- 2 tablespoon water, hot
- 140 g suar
- 120 g flour
- 2 dl cream
- 3 large apples
- 0.5 ½ lemon (n)
- 1 pinch (s) salt
- Icing sugar for dusting
Print Recipe
Pin Recipe Instructions
- Mix the egg yolks, two tablespoons of hot water and 120 g of sugar with 120 g of flour until frothy. Beat the egg whites with a pinch of salt until stiff and fold in carefully.
- Line a baking sheet with foil and spread the dough on it. It is important to distribute the dough evenly over the whole tray, if possible evenly thick, preferably with a scraper or similar. Bake in the middle of the oven at 200 ° C for 10-15 minutes, the dough should be lightly brown be.
- If you like, you can already make the filling now, if you take a break, you should turn the dough with the tray onto a damp kitchen towel. Then roll the dough with the cloth as you like it later. The biscuit can rest like this until the next day, if you need it then.
- For the filling, whip 2 dl cream until stiff, peel the 3 large apples, grate them finely and fold them into the cream. Mix in two tablespoons of sugar and lemon juice, season again here. If you like it sweeter, add a little sugar.
- Now unroll the biscuit, distribute the filling nicely on top and roll it up again. Excess filling can be eaten now. If the ends of the roll are not so nice, just cut them off with a knife and try them yourself. Sift powdered sugar over the roll and serve.
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