Redcurrant roulade

Preheat the oven to 190°C 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.

Ingredienser

60 ml Milk, 30 G Butter

Wash the lemon in hot water, dry and grate the zest. Keep the grated lemon in the fridge for other recipes.

Beat the lemon zest with the eggs, sugar and salt for 10 minutes using a hand mixer until creamy. The mixture should be thick and light in colour.

Ingredienser

1 Stycken Lemon, 5 Stycken Eggs, 150 G Raw cane sugar, 1 Nypa Sea salt

Sieve the cornflour, baking powder and flour, fold half of it into the egg mixture. Carefully stir in the milk and butter mixture. Fold in the second half of the flour mixture.

Pread the mixture onto the baking tray, smooth out and bake for 10 minutes until golden brown.

Ingredienser

30 G Cornstarch, 1 Tesked Baking powder, 75 G Wheat flour

Wash and dry the redcurrants.

Mix the low-fat quark with the vanilla sugar and redcurrants. Whip the cream with cream stiffener and fold into the quark mixture.

Refrigerate the mixture until ready to use.

Ingredienser

250 G Blackcurrants, 100 G Low-fat quark, 5 Matsked Vanilla sugar, 150 ml Cream, 1 Matsked Cream stiffener

Lay out a clean tea towel and sprinkle with sieved icing sugar.

Turn the warm sponge out onto it, remove the baking paper and roll up immediately. Leave the rolled-up pastry to cool in the tea towel for 1 hour.

Ingredienser

70 G Icing sugar

Carefully unroll the sponge dough.

Spread the jam on top. Then spread the quark filling on top of the coated sponge.

Ingredienser

6 Matsked Blackcurrant jam

Now roll up the pastry and filling again.

Dust the sponge roll with icing sugar, cut into finger-thick slices and serve.