Yogurt Roulade with Apple Core

For the yogurt roulade with apple core, preheat the oven to 220 °C. Separate the eggs. Whip egg whites with salt until creamy. Beat yolks with sugar, vanilla sugar and water until pale yellow, carefully fold in beaten egg whites.

Line a baking tray with baking paper and spread the sponge mixture evenly, bake in the oven for about 8 minutes. While still hot, turn the roulade out onto fresh baking paper and peel off the paper, place loosely back on the sponge and roll up the roulade loosely, allow to cool.

Soak gelatine in cold water, whip cream until creamy. Mix yogurt with sugar and vanilla sugar. Squeeze out the gelatine and dissolve with the Calvados over a gentle heat, then stir quickly into the yoghurt mixture, fold in the whipped cream and chill.

Peel apples, cut into quarters, remove core and cut flesh into small pieces, boil with elderflower syrup and lemon juice until soft and let cool again.

Roll up the roulade again, spread the cream on top, place the apple mixture in a strip on the upper third, then carefully roll up again and refrigerate the yogurt roulade with apple core.

Preparation Tip:

The yogurt roulade with apple core can also be prepared without alcohol. Use apple juice instead.

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