Blueberry Lemon Roll

AUTHOR
Jennie Fields
DIFFICULTY
very easy
RATING
3.5 2
COOK TIME
40 mins
TOTAL TIME
40 mins

Ingredients

Servings: 18
  • 1 Organic Lemon
  • 600 g frozen blueberries
  • 375 g Sugar
  • 50 g Cornstarch
  • 4 Eggs (size M)
  • 1 package Vanillin sugar
  • 1 pinch Salt
  • 100 g Flour
  • 1 coated Tsp Baking Powder
  • 100 g Whipped cream
  • 100 ml Milk
  • 50 g Walnut kernels
  • 1/2 Vanilla pod
  • 400 g Schmand
  • 50 g Blueberries to decorate
  • 7-10 Tbsp Sugar
  • baking paper

Directions

  1. 1

    Wash the lemon hot, grate dry and finely grate the peel. Halve the lemon, squeeze the juice. Bring frozen blueberries, 150 g sugar and lemon juice to the boil in a pot, simmer for about 4 minutes.

  2. 2

    Mix starch with 50 ml water until smooth, stir into the blueberries. Simmer for about 1 minute, stirring occasionally. Remove from the heat and allow to cool in a shallow bowl for about 45 minutes.

  3. 3

    In the meantime, separate the eggs. Beat the egg white with the whisk of the hand mixer until stiff. Finally, pour in 100 g sugar, vanillin sugar, lemon zest and salt. Then fold in the egg yolks one after the other.

  4. 4

    Mix flour and baking powder, sieve onto the egg foam mixture and carefully fold in.

  5. 5

    Spread the sponge mixture evenly on a baking tray (36 x 41 cm) lined with baking paper. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 12 minutes.

  6. 6

    Turn onto a damp tea towel sprinkled with some sugar. Carefully remove the baking paper. Roll the sponge cake plate in the damp cloth and let it cool down.

  7. 7

    In the meantime, melt 100 g of sugar for the caramel sauce until golden brown. Add cream and milk. Let it boil down for 2-3 minutes until the caramel has dissolved. Pour into a bowl and let it cool down.

  8. 8

    Coarsely chop the nuts and roast them in a pan without fat until golden brown. Let them cool down on a flat plate.

  9. 9

    Unroll the sponge cake, spread the compote on the sponge cake plate, leaving an approx. 2 cm wide edge on the long sides and an approx. 1 cm wide edge on the narrow sides. Roll up the sponge cake from one long side with the help of a tea towel.

  10. 10

    Chill for about 2 hours. 6. cut the vanilla pod lengthwise, scrape the pulp out of the pod. Whip the sour cream, 25 g sugar and vanilla pulp with the whisk of a hand mixer for 4-5 minutes until creamy.

  11. 11

    Coat the sponge roll with it loosely. Refrigerate again for about 30 minutes. Sort the blueberries. Sprinkle sponge roll with caramel sauce. Decorate with blueberries and walnuts and cut into slices.

Nutrition Facts

KCAL
240 kcal
CARBS
32 g
FATS
11 g
PROTEINS
4 g