Redcurrant roulade

Preheat the oven to 190 degrees (top/bottom heat). Line a baking tray with baking paper. Heat the milk and butter over a medium heat in a small pan until the butter has melted. Meanwhile, wash the lemon in hot water then dry it and finely zest the peel.

Ingredienser

60 ml Milk, 30 G Butter, 1 Stycken Lemon

Beat the lemon zest, eggs, sugar and vanilla extract with a hand mixer for 10 minutes until creamy. The mixture should be thick and light coloured. Sift the cornstarch, baking powder and flour, and fold half into the egg mixture. Carefully stir in the salt and milk & butter mixture. Fold in the second half of the flour mixture, transfer the cake batter to the baking tray, smooth it out and bake for 10 minutes until golden brown.

Ingredienser

5 Stycken Eggs (medium), 150 G Raw cane sugar, 1 Matsked Vanilla extract, 30 G Cornstarch, 1 Tesked Baking powder, 75 G Wheat flour (type 405), 1 Nypa Sea salt

Wash and dry the redcurrants. Stir together the low-fat quark, vanilla sugar and redcurrants. Beat the cream with the cream stiffener and stir it into the low-fat quark. Refrigerate the mixture until ready to use.

Ingredienser

250 G Blackcurrants, 100 G Low-fat quark, 5 Matsked Vanilla sugar, 150 ml Cream, 8 G Cream stiffener

Place a clean tea towel on the work surface and dust it with sifted icing sugar. Tip out the warm, baked sponge onto the tea towel, remove the baking paper and immediately roll it up. Leave the rolled-up sponge to cool in the tea towel for 2 hours.

Ingredienser

70 G Icing sugar

Carefully unroll the sponge and spread on the jam. Arrange the filling on the jam-coated sponge.

Ingredienser

6 Matsked Blackcurrant jam

Roll the sponge back up again, sprinkle with icing sugar, cut into finger-thick slices and serve.