Quark And Cream Roulade
Ingrediënten
Ingredients for about 15 Servings
- Basic sponge cake batter for roulades ½ recipe
- 2 Egg yolks
- s⅓ cup 40 g Confectioner’s sugar
- 2 tsp 10 g Vanilla sugar
- Zest of 1 orange
- 4 tsp 2 cl Rum
- 3 Sheets gelatin
- 7 oz 200 g Quark or other fresh, white cheese
- ½ cup 100 ml Sour cream
- 2 Egg whites
- ¼ cup 50 g Granulated sugar
- ½ cup 120 ml Whipped cream
- 100 gr Preserved raisins
- Granulated sugar
- Confectioner’s sugar for dusting
Instructies
- Preheat oven to 400 °F (200 °C).
- Prepare the sponge cake batter according to the recipe.
- Line a baking sheet with parchment paper, spread batter on baking sheet, and bake for 12–15 minutes.
- Remove from oven and overturn the still hot cake onto parchment paper sprinkled with granulated sugar.
- Carefully pull the parchment paper from the bottom of the cake.
- Beat the egg yolks with confectioner’s sugar, vanilla sugar, and orange zest until creamy.
- Add cold water to the gelatin, remove excess water, and dissolve in rum in a double boiler.
- Beat the egg whites, add granulated sugar, and beat to stiff peaks.
- Mix the quark with sour cream until smooth and mix in the egg yolk and rum.
- Alternately fold the whipped cream and egg whites into the quark mixture.
- Spread the cream on the cake and sprinkle raisins on top.
- Without rolling it up, chill the roulade briefly.
- Then roll it up with the help of the paper, wrap tightly in parchment paper, and chill for 2–3 hours.
- Unwrap from the paper, dust with confectioner’s sugar, and slice.
Notes / Tips / Wine Advice:
If you do not have preserved raisins, this roulade tastes delicious with other fresh fruits, such as strawberries or grapes.
