Swiss roll

Category: Pastries / Bread / Cake

Preparation:

Line a baking tray with baking paper. Preheat the oven with the top/bottom heat function to 180 °C.
Put the egg yolk and warm water in a mixing bowl and beat lightly with the hand mixer until frothy. Add the honey slowly and stir until the mixture is white and creamy.
Beat egg white until stiff. Layer the beaten egg white and flour alternately onto the egg mixture and fold gently.
Pour the sponge cake mixture onto the baking tray and gently smoothen it. Place the baking tray in the oven and bake at 180 °C for about 30 minutes using the top/bottom heat function. Do not open the oven during baking, otherwise the sponge cake will collapse.
Take the sponge cake out after baking and place it on a kitchen towel. Roll immediately into a roll using the cloth and allow it to cool.
For the filling, put the cream in a bowl and beat until stiff. Add the quark, yogurt, honey and almonds and fold in.
Wash the apricots, remove the cores and cut into small pieces. Add the apricot pieces to the cream and fold gently.
Gently roll the sponge cake apart when it has cooled down. Spread the cream mixture evenly over it. Leave about 1 cm free of the cream mixture all around the edge. Then roll it up again. Allow the finished roll to infuse a little in the fridge for at least 1 hour.

For the sponge cake

5 egg yolks

10 Tbsp warm water

150 g honey

5 egg whites

200 g wholemeal flour, finely mixed

0,25 Tsp natural vanilla

For the filling:

100 g quark

100 g plain yogurt

1 tbsp acacia honey

200 g cream

50 g ground almonds

500 g apricots

Tip: Other fruit can also be used for a different taste, e.g. peaches or strawberries, or you can even use no fruit at all.

Gerät: Oven
Funktion: Top-/ bottom heat
Temperature: 180 °C

Nutritional information

Carbohydrates 336 g

Protein 103 g

Fat 125 g

Calories / bread units (BU)

Recipe 2,962 kcal

Serving - 247 kcal

Serving 2,3 BU