Berry biscuit roll

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Separate the eggs for the sponge cake. Beat the egg whites and 2 tablespoons of cold water until stiff. Add salt and 100 g sugar. Stir in egg yolks. Mix starch, flour and baking powder. Sift the flour mixture over the egg mixture and fold in

2. 2

   Smooth out on a baking tray (32 x 39 cm) lined with baking paper. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 10 minutes. Remove and turn out onto a tea towel sprinkled with sugar. Remove the baking paper. Roll up the sponge cake with the tea towel and let it cool down

3. 3

   Soak 6 and 2 gelatine leaves separately in cold water. Mix yoghurt, vanillin sugar and 40 g sugar. Warm the berry mix and 50 g sugar over low heat. Squeeze 2 sheets of gelatine, add and mix well. Remove from the heat, pour into a bowl and let cool

4. 4

   Squeeze 6 sheets of gelatine. Melt in a small saucepan on low heat. Stir 2-3 tbsp. of the yoghurt cream drop by drop into the gelatine. Then run into the remaining yoghurt. Chill for 5-8 minutes until the mixture begins to gel. Whip the cream until stiff and fold in portions

5. 5

   Add the berry mixture in streaks. Unroll the sponge cake, spread evenly with the cream, leaving an approx. 1.5 cm wide free edge on the upper long side

6. 6

   Roll up the sponge cake from the lower long side. Chill for about 3 hours. Then dust with icing sugar. Cut into 10 cake pieces. Serve with blueberries and lemon balm, again dusted with a touch of icing sugar.

7. 7

   waiting time approx. 3 3/4 hours

Nutrition Facts

KCAL
220 kcal

CARBS
29 g

FATS
9 g

PROTEINS
6 g