Marbled Grape Roulade – Cz

Biscuit: Mix sugar (1) and yolks with the whisks of a hand mixer until lighter in color and creamy. Stir in lime zest. Whip egg whites with the salt until stiff. Add half of the sugar (2), continue beating until the snow is glossy, add the rest, continue beating briefly. Add flour in layers with the snow to the quantity form, fold in accurately with a rubber scraper. Set aside 50 g of the mixture. Spread the rest of the mixture in a rectangle, about 1 cm thick, on a baking sheet lined with parchment paper. Stir set aside amount well with cocoa powder and lime juice, spread evenly with a teaspoon on the spread dough. Pull out spikes.

Bake: in about 7 min in the middle of the oven heated to 220 degrees. Take out, turn biscuit with the paper onto a fresh parchment paper, spread over the top paper with a damp tea towel, peel off paper exactly. Cover biscuit on the spot with the inverted baking sheet, cool.

Filling: Mix all ingredients well. Cut biscuit raender straight, spread biscuit with cream cheese-curd mixture, leaving a margin of about 1 cm on the sides. Spread grapes evenly on top, roll up tightly. Leave the roulade to cool for about 30 minutes with the lid closed before serving.

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