Yoghurt swiss roll
12
45'
Ingredients
Sponge
210 g Egg whites
90 g Sugar
210 g Egg yolks
55 g Sugar
90 g Plain pastry flour
Whipped Quescrem Culinary Yoghurt
500 g Quescrem Culinary Yoghurt
500 g Cream 35 % fat
100 g Sugar
Directions
1
Sponge
Make a meringue with the egg whites and 90 g of sugar. Set aside. Combine the egg yolks with 55 g of sugar and fold into the meringue. Last, stir in the sieved flour with a silicone spatula. Divide into 600 g swiss roll cake tins. Bake at 240 °C.
2
Whipped Quescrem Culinary Yoghurt
Place all the ingredients in the mixer and whip with the whisk.
To finish
Cut a 60 x 40 cm Swiss roll sponge into 12 equal rectangles. Evenly spread a thick layer of whipped Quescrem culinary yoghurt and roll up the sponge. Dust with icing sugar and freeze.