Ingredients
For 1 Roulade - Swiss roll
For the gingerbread sponge
3
Egg white(s)
pinch(es)
Salt
90g
Sugar
3
Egg yolk(s)
60g
AP Flour, plain
30g
Cocoa powder
pinch(es)
Gingerbread spice
For the cherry and cinnamon filling
125g
QimiQ Classic, room temperature
125g
Quark 20 % fat
30g
Sugar
Cinnamon
125g
Cherries, cored
Preparation
- Pre-heat the oven to 460° F (conventional oven).
- For the sponge, whisk the egg whites and salt until fluffy. Add the sugar and continue to whisk until stiff. Fold in the egg yolks. Sieve in the flour, cocoa powder and gingerbread spice and mix carefully.
- Pour the mixture onto a baking sheet lined with baking paper. Bake in the hot oven for approx. 7 minutes. Tip onto a clean tea towel, peel off the baking paper and roll whilst warm and allow to cool.
- For the filling, whisk QimiQ Classic smooth. Add the remaining ingredients and mix well.
- Carefully unroll the sponge. Spread the filling onto the sponge and roll back up. Chill for at least 4 hours (preferably over night).
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