Almond pudding biscuit roll

AUTHOR
Zackary Austin
DIFFICULTY
easy
RATING
3 1
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 15
  • 200 g frozen raspberries
  • 3 Eggs (size M)
  • 75 g + 6 tablespoons sugar
  • 50 g Flour
  • 30 g Cornstarch
  • 1/2 TEASPOON Baking Powder
  • 40 g flaked almonds
  • 1/2 l Milk
  • 1 package Almond-flavoured pudding powder
  • 4 sheets white gelatine
  • 200 g Whipped cream
  • 7-10 Tbsp Icing sugar
  • 7-10 Tbsp Melissa and raspberries
  • baking paper
  • 7-10 Tbsp Cling film

Directions

  1. 1

    Defrost the raspberries in a sieve. Separate eggs. Beat the egg whites until stiff, adding 75 g sugar. Stir in egg yolks. Mix flour, starch and baking powder, sieve over the mixture and fold in. Put the sponge mixture on a baking tray (32 x 39 cm) covered with baking paper and smooth it down.

  2. 2

    Sprinkle with flaked almonds. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 10-12 minutes. Take out the sponge cake and turn out on a damp tea towel. Peel off paper. Roll up the sponge cake with the tea towel from the long side and let it cool down. Bring 440 ml milk to the boil. Stir pudding powder, 6 tablespoons of sugar and 6 tablespoons of milk until smooth. Remove the milk from the stove, stir in the pudding powder, bring to the boil again and simmer for about 1 minute while stirring. Pour the pudding into a bowl and let it cool down briefly. Soak gelatine in cold water, squeeze out and dissolve. Stir in 3-4 tablespoons of pudding, stir into the remaining pudding.

  3. 3

    Stir pudding powder, 6 tablespoons of sugar and 6 tablespoons of milk until smooth. Remove the milk from the stove, stir in the pudding powder, bring to the boil again and simmer for about 1 minute while stirring. Pour the pudding into a bowl and let it cool down briefly. Soak gelatine in cold water, squeeze out and dissolve. Stir in 3-4 tablespoons of pudding, stir into the remaining pudding. Place foil directly on the pudding and chill. When the mixture begins to gel, whip the cream until stiff, fold into the pudding. Fold in raspberries. Unroll the sponge cake plate, spread the pudding on top. Roll up the sponge from the long side using a tea towel and chill for at least 2 hours. Dust the sponge cake with icing sugar, decorate with lemon balm and raspberries

  4. 4

    Place foil directly on the pudding and chill. When the mixture begins to gel, whip the cream until stiff, fold into the pudding. Fold in raspberries. Unroll the sponge cake plate, spread the pudding on top. Roll up the sponge from the long side using a tea towel and chill for at least 2 hours. Dust the sponge cake with icing sugar, decorate with lemon balm and raspberries

  5. 5

    3 1/2 hours waiting time

Nutrition Facts

KCAL
180 kcal
CARBS
21 g
FATS
8 g
PROTEINS
5 g