Sponge Roll with Ricotta Spinach Filling

Ingredients

• 5 eggs
• Salt
• 100 g spelt flour (type 1050)
• 50 g starch
• 40 g parmesan (1 piece)
• pepper (ground)
• coriander powder
• 1 tbsp Whole Grain Breadcrumbs
• 600 g young artichokes (2 young artichokes)
• 3 tbsp Lemon juice
• 500 g Green Asparagus
• 50 g Baby Spinach
• 250 g ricotta (30% fat in cream)
• basil (for garnish)
• watercress (for garnish)

Instructions

1. 1.

   Separate the eggs. Beat the whites with a pinch of salt into stiff meringue. Whisk together flour, starch and yolks with a hand mixer until smooth. Fold in the meringue.

2. 2.

   Grate parmesan and fold it into the batter. Season with pepper and coriander. Spread the dough onto a baking sheet lined with parchment paper and smooth it out. Bake in a preheated oven at 200 °C (180 °C fan; gas: level 3) on the middle rack for 10–12 minutes. Remove.

3. 3.

   Dust a large kitchen towel with breadcrumbs, carefully lift the sponge onto it, brush the parchment with cold water and gently peel it off. Roll the sponge immediately using the towel and let it cool.

4. 4.

   Wash, trim and quarter the artichokes lengthwise. Blanch them in boiling salted water with 2 tbsp lemon juice for 2–3 minutes, drain, shock in cold water and pat dry. Peel the lower third of the asparagus and cook the spears in water for about 5–8 minutes until slightly crisp. Shock and dry. Rinse the spinach, trim and spin dry.

5. 5.

   Whisk the ricotta with remaining lemon juice until smooth. Season with salt and pepper.

6. 6.

   Unroll the cooled sponge roll gently and spread the ricotta on it. Arrange the asparagus with artichokes on top, sprinkle with arugula and re-roll. Cover and chill for at least 1 hour. Wash basil and shake dry. Slice the roll into pieces, serve and garnish with basil and watercress.