Ingredients for 12 pieces:
100 g flour
1 tsp. baking powder
100 g + 3 tbsp sugar
100 ml cooking oil
5 eggs (size M)
4 sheets gelatine
150 g strawberries
1 - 2 stalks basil
300 g whipped cream
150 g cream quark (40% fat)
Juice of 1 lime
40 g flaked almonds
1 packet vanillin sugar
Also:
Baking paper, sugar for the tea towel, cocoa for dusting, basil for decorating.
Preparation:
1. Sift flour and baking powder, put in a mixing bowl. Add 100 g sugar, oil and
eggs while stirring. Pour the dough onto a baking tray lined with baking parchment and bake in a preheated oven (E.-Herd: 175°C/gas: level 2) for approx. 12 minutes.
2. Then turn out onto a damp tea towel sprinkled with sugar. Remove the baking paper and leave to cool.
3. Soak the gelatine in cold water. Wash, clean and chop the strawberries. Cut into small pieces. Sprinkle with 1 tablespoon sugar and leave to stand for approx. 20 minutes. Pluck off the basil leaves, wash, chop if necessary.
4. Whip 150 g cream until stiff, add 1 tablespoon sugar. Stir the quark, 1 tablespoon sugar and lime juice until smooth. Squeeze out the gelatine, dissolve in lukewarm water. Stir in 1 tablespoon of the quark cream. Stir the gelatine into the rest of the quark. Fold in the cream, strawberries and basil.
5. Spread the cream on the pastry sheet and roll up from the long side with the help of the tea towel. Roll up from the long side and chill for 1 - 2 hours.
6. Toast the flaked almonds in a pan without fat until golden brown, leave to cool. 150 g cream and vanillin sugar until stiff. Spread a thin layer of cream on all sides of the dough roll. Pour the remaining cream into a piping bag and decorate the sponge roll with dots of cream. Sprinkle with flaked almonds, dust with cocoa and decorate with basil.
Preparation time approx.: 50 minutes
Nutritional values per piece approx.:
Calories: 305
joules: 1278
Protein: 6,9 g
Fat: 21,8 g
Carbohydrates: 21 g
(FoodCentrale by ddp images)
