Rose Petal Sponge Roll
A rose petal sponge roll is a recipe featuring fresh ingredients from the sponge roll category. Try this and other recipes from Spoonsparrow!
Ingredients
- 2 Nectarines
- 4 sheets gelatin
- 200 g yogurt
- 200 g quark
- 5 tbsp rose syrup
- 2 tbsp lemon juice
- 0.5 tsp lemon zest (unprocessed)
- 20 ml orange liqueur
- 200 ml whipping cream
- 2 handfuls organic rose petal leaves
Instructions
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1.
Preheat the oven to 200°C with upper and lower heat.
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2.
Separate the eggs; place yolks in a mixing bowl and beat with 75 g sugar until pale and creamy. Beat the whites with salt, adding the remaining sugar and vanilla sugar as you go, until stiff peaks form. Fold the beaten whites into the yolk mixture. Sift flour and cornstarch over the batter and fold gently with a spatula. Spread the dough onto a baking sheet lined with parchment paper, smooth it out, and bake on the middle rack for 10 to 12 minutes. Dust a large kitchen towel with sugar, carefully transfer the sponge onto it, lightly brush the parchment with cold water, and peel it off from the base. Roll the sponge immediately using the towel and let it cool.
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3.
For the filling, boil the nectarines briefly, shock them in ice water, peel, halve, remove pits, and dice into small cubes. Soak gelatin in cold water. Whisk yogurt, quark, syrup, lemon juice, and zest until smooth. Heat the drained gelatin with orange liqueur in a small pot until melted. Stir in 2–3 tbsp of the quark mixture, then combine with the remaining cream. Beat the whipping cream stiffly. Before the cream starts to set, fold in the nectarine pieces and most of the rose petals (reserve some for garnish), then fold in the whipped cream.
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4.
Unroll the cooled sponge roll gently and spread the filling on it, leaving 1–2 cm free at the edges. Re-roll, place seam side down on a cake plate, and chill for at least 2 hours before serving.
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5.
Serve sprinkled with the remaining rose petals.
