Raspberry Roulade

Roulades and Swiss Rolls
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Ingredients for 1 Roulade - Swiss roll
  • For the sponge base
  • 4 Egg(s)
  • 120 g Sugar
  • 80 g AP Flour, plain
  • 15 g Corn starch
  • For the filling
  • 500 g QimiQ Classic, room temperature
  • 150 g Quark 20 % fat
  • 150 g Raspberries
  • 80 g Sugar
  • 1 package Vanilla sugar
Method
1.
Preheat an oven to 350 °F (conventional oven).
2.
For the sponge base: whisk the eggs and the sugar for approx. 5-10 minutes until the color fades. Sieve in the flour and starch and mix well.
3.
Spread the mixture onto a baking tray lined with baking paper and bake in the preheated oven for approx. 10 minutes. Allow to cool.
4.
For the filling: using an immersion blender, mix all of the ingredients together until smooth.
5.
Spread the filling onto the sponge base and roll into a roulade. Allow to chill for approx. 4 hours.