Advocaat Swiss roll with raspberries tastes fruity and fresh and is a real treat for the palate.
- Servings: 10
- Preparation time: 40 min.
- Cooking time: 10 min.
Ingredients
Sponge cake
- 150 g wheat flour
- 130 g sugar
- 5 eggs
- 1 teaspoon baking powder
Filling
- 150 g low-fat quark
- 100 g cream
- 200 g raspberries
- 70 g advocaat
- 3 sheets of gelatin
- 1 sachet vanilla sugar
Preparation
- Preheat oven to 200 degrees, wash raspberries and pat dry
- Place baking paper on half a baking tray and fold up the edges or use a baking frame measuring 22 x 28 cm
- Whisk eggs until frothy and slowly add the sugar
- Mix baking powder with flour and sift, then add spoonful by spoonful to the egg mixture while stirring constantly
- Spread batter onto the baking tray and bake for 10 minutes
- Remove sponge from the oven immediately, loosen from the tray and turn out onto baking paper sprinkled with sugar
- Soak gelatin in cold water for 5 minutes, meanwhile mix together quark, advocaat and vanilla sugar
- Squeeze out gelatin sheets and dissolve in warm water, then add 2 tbsp of the quark mixture and stir well
- Mix the dissolved gelatin with the quark in the bowl and then carefully fold in the stiffly whipped cream
- Slowly spread the quark mixture over the cooled sponge cake and sprinkle raspberries on top
- Carefully roll up the sponge and place in the refrigerator for 2 hours
- Enjoy!
