Fruit and Cream Roulade
(0 votes)
(0 votes)
Health Score:
73 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 2 h. 42 min.
Ready in
Calories:
2784
calories
Calories
Nutritional values
1 <none> contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 2,784 cal. | (133 %) | ||
| Protein | 83 g | (85 %) | ||
| Fat | 140 g | (121 %) | ||
| Carbohydrates | 296 g | (197 %) | ||
| Sugar added | 74 g | (296 %) | ||
| Roughage | 23.1 g | (77 %) |
more nutritional values
| Vitamin A | 2.2 mg | (275 %) | ||
| Vitamin D | 10.3 μg | (52 %) | ||
| Vitamin E | 9.8 mg | (82 %) | ||
| Vitamin K | 41.7 μg | (70 %) | ||
| Vitamin B₁ | 1.2 mg | (120 %) | ||
| Vitamin B₂ | 1.9 mg | (173 %) | ||
| Niacin | 30.6 mg | (255 %) | ||
| Vitamin B₆ | 1.7 mg | (121 %) | ||
| Folate | 429 μg | (143 %) | ||
| Pantothenic acid | 9 mg | (150 %) | ||
| Biotin | 105.2 μg | (234 %) | ||
| Vitamin B₁₂ | 3.9 μg | (130 %) | ||
| Vitamin C | 120 mg | (126 %) | ||
| Potassium | 2,026 mg | (51 %) | ||
| Calcium | 936 mg | (94 %) | ||
| Magnesium | 368 mg | (123 %) | ||
| Iron | 21.3 mg | (142 %) | ||
| Iodine | 40 μg | (20 %) | ||
| Zinc | 12.6 mg | (158 %) | ||
| Saturated fatty acids | 69.1 g | |||
| Uric acid | 333 mg | |||
| Cholesterol | 1,827 mg | |||
| Complete sugar | 97 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
1
- For the sponge roll
- 5 egg yolks
- 5 egg whites
- 5 Tbsps warm water
- ½ cup honey
- ½ cup wheat flour
- ½ cup Spelt (finely ground)
- ¼ cup Buckwheat (finely ground)
- For the filling
- 2 cups Strawberries
- 2 cups cream (at least 30 % fat)
Preparation steps
1.
Preheat the oven to 220°C | 425F | gas 7.
2.
Line a baking tray with baking parchment, folding it up at the edges. Beat the egg yolks with the water and 100 g honey until thick and creamy.
3.
Beat the egg whites with a pinch of salt until they form stiff peaks. Place on top of the egg yolk mixture and fold in carefully. Sieve all the flours over the mixture and mix lightly.
4.
Spread the mixture smoothly on the prepared baking tray and bake in the preheated oven for 10-12 minutes. Meanwhile lay a damp tea towel on a work surface.
5.
When the sponge is done, turn out onto the tea towel, brush the paper with cold water and peel off. Roll up the sponge and leave to go cold.
6.
Unroll again before filling. (alternatively leave lying flat and cover with another damp cloth) Wash the strawberries and pat dry. Reserve 6 unblemished strawberries and cut the rest into small pieces.
7.
Whip the cream until stiff and sweeten with the rest of the honey. Put 3 tbsp of the cream into a piping bag.
8.
Mix the rest of the cream with the strawberry pieces, spread on the sponge roll and roll up from the long side. Mark the sponge roll into 12 pieces and decorate each with a rosette of cream.
9.
Halve the reserved strawberries and place half a strawberry on each cream rosette.
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