Giraffe Biscuit Roulade
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 15 mins |
| Total Time | 2 hrs 45 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 5 egg yolks, separated
- 3 egg whites
- 80 g powdered suar
- 60 g flour
- 15 g cocoa powder
- 10 g cocoa powder, instant
- 1 packet vanilla sugar
- 1 banana (s)
- 250 g low-fat quark
- 40 ml lemon juice
- 250 ml whipped cream
- 2 packs cream stabilizer
- 80 g suar
Print Recipe
Pin Recipe Instructions
- Beat 3 egg whites with 70 g powdered sugar until frothy. Beat 5 egg yolks with 10 g powdered sugar and 1 packet of vanilla sugar until frothy. Then fold the egg whites into the egg yolk mixture and fold 40 g of flour under 1/3 of the total mixture, fill this into a piping bag and use it to spray giraffe pattern onto baking paper.
- Bake the sample at 180 ° C top / bottom heat for 3 minutes. In the meantime, fold the cocoa, kaba and 20 g flour into the rest of the mixture. Brush the baked pattern with it and bake for another 11 minutes. Then remove the baking paper and immediately roll up the biscuit with a tea towel and let it cool for about 30 minutes.
- Mix the low-fat quark, lemon juice and sugar until creamy. Beat the cream with the cream stiffener until stiff and fold into the quark. Roll up the Swiss roll again. Cut the banana into thin slices and distribute with the curd mixture on the rolled out biscuit. Roll up again and chill.
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