Strawberry Muesli Biscuit Roll

Ingredients

• 5 eggs
• 130 g whole cane sugar
• 50 g wheat flour type 1050
• 3 tsp baking powder
• 150 g Ground Almonds
• 40 g hulled rolled oats
• 10 g amaranth pops
• 600 g strawberries
• 300 g whipping cream
• 350 g Low-fat Quark

Instructions

1. 1.

   Separate the eggs. Beat the egg whites until stiff peaks form. Whisk the yolks with 2 tbsp hot water until frothy, add 50 g sugar and whisk into a creamy mixture. Fold in the beaten egg whites. Sift the flour with baking powder over the egg mixture and fold in the almonds, oats, and 2 tbsp amaranth.

2. 2.

   Line a baking tray with parchment paper. Spread the dough onto it and bake at 180 °C (convection 160 °C; gas: level 2–3) for 12–15 minutes. Meanwhile wash, dry, halve 5–7 strawberries and set aside; clean, wash and finely dice the remaining ones.

3. 3.

   Remove the muesli biscuit from the oven, immediately roll it on a damp kitchen towel, wet the parchment paper and carefully peel it off. Cover the biscuit with another damp towel.

4. 4.

   Beat the cream with the remaining sugar until stiff peaks form and stir in the quark. Spread two‑thirds of this mixture onto the still warm biscuit, top with strawberry cubes and roll tightly using the damp towel.

5. 5.

   Spread the remaining quark cream over the roll, decorate with strawberry halves and sprinkle with the remaining amaranth.

6. 6.