Mandarin and Quark Swiss Roll
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 10 mins |
| Total Time | 40 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the sponge cake base:
- 4 medium egg (s)
- 100 g flour
- 120 g suar
- 1 packet baking powder
- 1 pinch (s) salt
- Grease for the tin
For the filling:
- 300 g quark
- 400 g whipped cream
- 2 small can Mandarine (s)
- 125 g suar
- 2 dashes rum
- 1 pack chocolate flakes or almonds, chopped
Print Recipe
Pin Recipe Instructions
- A baking sheet is greased and then covered with baking paper. The oven is preheated to 200 ° C (top / bottom heat).
- For the dough, separate the eggs and stir the egg yolks with 100 g of sugar until frothy. Then you mix flour and baking powder and sieve both over the mass. The remaining egg whites are beaten with salt and the remaining 20 g sugar until stiff and put under the egg yolk cream.
- Everything is then spread on the prepared baking sheet and baked for 10 minutes. Then immediately fall onto a tea towel sprinkled with sugar. You can tell immediately that the dough is elastic and should try to roll it carefully. But you should be careful with the tea towel and not leave it on the cake for too long. Otherwise it sticks easily.
- For the filling, first mix the quark with 125 g sugar and rum. Next, whip the cream with vanilla sugar until stiff and fold it into the quark. Then 1/3 is removed from the crowd and set aside. Tangerine pieces are lifted under the remaining 2/3 (a few tangerines should be left over for the garnish).
- Finally, the quark cream with the mandarin pieces is spread over the rolled up biscuit and the whole thing is rolled up again. The excess filling on the sides is removed.
- Then spread the rest of the cream without the mandarin pieces on the outside of the roll and decorate with chocolate shavings (or almonds). You can also garnish with pieces of tangerine and whipped cream.
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