Hearty Swiss Roulade
Hearty Swiss Roulade - Good rolled: The herb-carrot filling is an eye-catcher on any buffet!
Healthy, because
Even smarter
Nutritional values
Whether as a light, protein-rich dinner, brunch or buffet: the great role is played by a lot of vitamin E in particular. This vitamin acts as a natural blood thinner and thus helps to keep the heart and circulation fit.
For heart and blood vessels: If possible, use a high-quality margarine suitable for baking with many unsaturated fatty acids; but please do not use low-fat margarine - its increased liquid content impairs the baking result!
(Percentage of daily recommendation)
| Calorie | 220 cal. | (10 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.5 g | (8 %) |
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 7.3 mg | (61 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.3 mg | (28 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 44 μg | (15 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 12.8 μg | (28 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 6 mg | (6 %) | ||
| Potassium | 295 mg | (7 %) | ||
| Calcium | 128 mg | (13 %) | ||
| Magnesium | 22 mg | (7 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 2.8 g | |||
| Uric acid | 13 mg | |||
| Cholesterol | 96 mg |
Ingredients
- Ingredients
- 6 carrots (each about 100 grams)
- 4 eggs
- 4 ozs Margarine
- 4 ozs Pastry flour
- 3 heaping Tbsps cornstarch (about 50 grams)
- 3 tsps Baking powder
- ½ tsp salt
- ¼ tsp peppers
- 3 beds Cress
- 1 ½ lbs Buttermilk quark (or regular quark)
Kitchen utensils
Preparation steps
Peel carrots and finely grate. Put half the grated carrots in a small bowl, cover with plastic wrap and set aside.
Separate eggs. Beat egg whites in a tall vessel until stiff with the whisk attachment of a hand mixer. Reserve in refrigerator.
Put the margarine in a mixing bowl and beat until fluffy with the mixer. Gradually beat in the egg yolks.
Combine flour, cornstarch, baking powder, salt and pepper in a bowl and add to the yolk mixture in 2 batches, beating to combine.
Add the remaining grated carrots and the egg whites and fold into batter with a rubber spatula.
Line a baking sheet with parchment paper. Spread the batter on top and bake on second rack from the bottom of preheated oven at 200°C (fan 180°C, gas mark 3) (approximately 400°F/convection 350°F) until golden brown and springy to the touch, 15-20 minutes.
Invert the sponge cake onto a kitchen towel and let cool for a few minutes. Peel off the parchment paper.
Starting from a long side, roll up the cake loosely, incorporating the towel as you go. Allow to cool completely, about 30 minutes.
Meanwhile, cut the cress from the roots with kitchen shears and set aside half of cress. Stir the quark in a bowl until creamy and season with salt and pepper. Fold in the cress and the reserved (refrigerated) grated carrots.
Unroll the sponge cake, spread with 3/4 of cress-carrot mixture and roll up again without the towel. Refrigerate for at least 30 minutes. Before serving, spread remaining cress-carrot mixture over top of roulade, garnish with reserved cress and cut into slices.
