Something sweet on Shrove Tuesday…

My mom and my sister from the Maurachgut organic farm always bake their Carnival doughnuts today—no matter what other chores come up on the farm that day. It’s become a tradition, and everyone in the house enjoys them! They’re simply delicious.

I was really in the mood for a fresh Swiss roll today, filled with strawberries and whipped cream—something refreshing for this spring-like weather. If someone drops by unexpectedly, this is also a great recipe because it’s very quick to make and still tastes good the next day. Have fun baking these.

Ingredients:3 large eggs, 100–120 granulated or powdered sugar, 4 tablespoons of mineral water or plain water, 120 g of wheat flour (sifted), 1/2 package of baking powder. Bake at 200 degrees for about 12 minutes, depending on your oven. For the filling:Strawberries, whipped cream, OR a good apricot jam—ideally mixed with a splash of rum.

Separate the eggs. Beat the egg whites with the sugar until stiff peaks form. Next, beat the egg yolks with mineral water or plain water until frothy. Then, gradually add the sifted all-purpose flour (previously mixed with baking powder) one spoonful at a time, folding in a spoonful of the stiffly beaten egg whites every now and then. Once you add the flour, stop beating at full speed. Finally, fold in the remaining beaten egg whites and spread the mixture evenly onto a baking sheet (lined with parchment paper). Preheat the oven to 200 degrees beforehand. Bake the dough for 10 minutes. Meanwhile, place another sheet of parchment paper on the work surface, sprinkle a little sugar on it, and have a damp cloth (wet kitchen towel) ready. Once the Swiss roll is done, remove it from the oven and turn it out onto the prepared parchment paper.

Place the damp kitchen towel on top of the parchment paper—this way, it comes off quickly and easily and rolls up great. Roll it up right away using a kitchen towel, and once the roll has cooled, you can fill it with jam or strawberries and whipped cream.

Good luck, and have fun baking!

In the next installment of “Farm Stories,” we’ll once again feature some animal-related content from the Zittrauerhof. Best regards and a happy Shrove Tuesday to everyone!

Your Farmer Katharina