Tyrolean recipes - farm recipes
Dessert
5 free-range eggs
about 3 tbsp water (lukewarm)
180 g sugar
300 g flour
1 packet baking powder
1 pinch of salt
200 g fruit jam (blackcurrant or apricot)
preparation
Separate the eggs and beat and froth the egg yolks with the water and sugar. Combine the flour with the baking powder and fold into the egg yolk-sugar mixture. Then beat the eggs whites with the salt to form peaks and fold into the mixture.
Spread the dough out evenly onto the baking tray and bake at 180°C for around 10 minutes. Place the Swiss roll sponge on a tea towel with the greaseproof paper upwards and gently remove the paper. Spread with the fruit jam and roll up with the aid of a tea towel.
Spread the dough out evenly onto the baking tray and bake at 180°C for around 10 minutes. Place the Swiss roll sponge on a tea towel with the greaseproof paper upwards and gently remove the paper. Spread with the fruit jam and roll up with the aid of a tea towel.
Have fun cooking
Edith Marsoner
www.redrooster.it
