Savory sponge cake roll

Savory sponge cake roll

Today we have a delicious savory Swiss roll as our #recipe of the week.
As a small starter or as a main course with a salad.
Enjoy it!

Kind regards, your #Landhaus team

Biscuit roll, sometimes salty

INGREDIENTS

molding

• 1 egg
• 1/4 tsp salt
• 1/4 tsp pepper
• 1/4 tsp thyme
• 1 teaspoon parsley
• 1 tsp mustard
• 1/2 clove of garlic
• 180g oil

biscuit

• 1 tsp sugar
• 1 tsp salt
• 75g flour
• 75 g potato flour/potato starch
• 2 teaspoons of baking soda
• 6 eggs size M

filling

• 1 tbsp butter
• 50 g liquid cream
• 250g crab meat
• 200 g cream cheese
• 3 eggs
• pepper
• Salt

decoration

• stuffed olives
• Paprika powder
• Parsley
• Thyme leaves

INSTRUCTIONS

1. Mayonnaise icing: Pour all ingredients except the oil into the mixing bowl, leaving the sieve insert in the mixing bowl. Switch on the Thermomix at level 3.5, then, with the measuring beaker in place, let the oil slowly pour in through the lid opening. Transfer mayonnaise, rinse the mixing bowl and rub well dry.
2. Sponge cake: Insert the mixing attachment, pour 2 egg whites and salt into the mixing bowl, stir for 3 minutes/speed setting 4, transfer, do not rinse the mixing bowl. Pour the sugar, 4 eggs, 2 egg yolks and the potato flour into the mixing bowl and mix for 6 min/speed 4 until frothy. Add the flour and baking powder, mix for 10 seconds/speed 4, add the egg mixture to the egg whites and fold in with the spatula. Spread the sponge cake dough onto a baking tray lined with baking foil or baking paper. Bake in a preheated oven at 180°C for approx. 12 minutes, then turn out onto a slightly damp cloth and let cool
3. Filling: Steam the crabs with the butter for 2 mins/100 °C/speed 1. Decanting. Pour the remaining ingredients into the mixing bowl and mix for 7 mins/80 °C/speed 4. Spread the egg mixture and the crabs over the sponge cake

1. Roll up the sponge cake using a damp cloth.

1. Spread with mayonnaise and decorate with paprika powder, parsley, thyme and sliced ​​olives. Let it cool in the fridge for an hour and cut into slices before serving.