Biscuit Spinach roll
Time
Total preparation time: 25 min.
The biscuit spinach roll is not as difficult to make as you might think and is also suitable for biscuit roll novices.
In addition, it is a real eye candy and tastes in summer, as in winter ... o.k. maybe even better in the summer, because then the tomato salad gives more.
Ingredients for the biscuit dough
- 3 egg whites and 3 yolks, neatly separated
- 1 teaspoon Baking powder
- Salt and nutmeg
- 1/2 cup sour cream (= 75g)
- 75 g wheat flour
- 300 g of frozen, chopped leaf spinach
Ingredients for the filling
- 200 g granular cream cheese (cottage cheese)
- 125g mozzarella
- 1/2 cup of sour cream (75 g)
- pepper and salt
preparation
- Thaw spinach and drain.
- Lay out the baking tray with baking paper and fold in, if necessary, so that the cake plate is nicely quadrangular.
- Preheat the oven to 200 ° C.
- Beat the egg white with egg whites. To test whether the egg whites have the right consistency, you need your partner: hold the mixing bowl over his head. If the egg whites stay in the cup, they are just right. If not, then not.
- The other dough ingredients you can calm all together in another bowl stir well and season with salt and nutmeg. Please carefully fold in the egg whites (photo), do not stir, otherwise you will flatten the beautiful egg whites.
- Put the dough on the baking tray and smooth. Bake in the lower oven third for exactly 10 minutes, no longer, otherwise the cake will be too dry and will break while rolling.
- After baking, place the cake plate on a clean, spreaded tea towel. Peel off the baking paper (photo), roll up the biscuit plate with the cloth and allow to cool.
- In the meantime, you roll the mozzarella, stir the stuffing, clean up your kitchen, and clean your partner of the egg slaughter ... remember to always wash the egg whites with cold water. When filling you can of course also think of something else. For example, I forgot to buy mozzarella and replaced it with a few slices of salmon, which I crushed and mixed. Also very tasty.
- Now the biscuit roll is unrolled, the cream cheese mass evenly distributed on it, and carefully rolled up again (photo). When rolling up, you can again use your tea towel to help. The finished sponge roll wrapped in foil and put it in the fridge for at least one hour.
- To serve you cut off 2 cm thick slices, and a delicious tomato salad is ... there's FM.
Have fun doing and eating.
