Swiss Roll with Lemon Curd Filling
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 4 hrs 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 5 egg (s), separated
- 2 tablespoon water, hot
- 100 g suar
- 1 packet vanilla sugar
- 100 g flour
- 1 teaspoon Baking powder
- 50 g cornstarch
- 3 sheets gelatine, white
- 500 g low-fat quark
- 100 g suar
- 1 packet vanilla sugar
- 1 lemon (s), juice and zest
- 200 ml cream
- powdered sugar
Print Recipe
Pin Recipe Instructions
- Separate eggs. Beat egg whites with 2 tablespoons of warm water. Beat the egg yolks, sugar and vanilla sugar until creamy. Place the whipped egg whites on top of the yolks. Mix the flour, baking powder and cornstarch, sift into the egg mixture and carefully fold in. Spread the dough on a baking sheet lined with baking paper, bake at 200 ° C for approx. 15 minutes and turn it out onto a sugar-coated tea towel while it is still hot, roll up and let cool.
- Soak the gelatine for the filling. Mix the quark, sugar, vanilla sugar, lemon juice and zest. Squeeze out the gelatine, dissolve it and stir it drop by drop into the quark mixture, put in a cool place. Whip the cream. As soon as the lemon mixture begins to set, fold in the cream. Unroll the sponge cake, brush with cream, roll up again, refrigerate for about 3 hours. Dust the roll with powdered sugar.
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