Blueberry roll
easy
90 mins
90 mins
Ingredients
- 3 Eggs (size M)
- 100 g Sugar
- 1 package Vanillin sugar
- 7-10 Tbsp grated rind of 1 untreated lemon
- 60 g Flour
- 60 g Cornstarch
- 1 TEASPOON Baking Powder
- baking paper
- 7-10 Tbsp Sugar
- 1/2 package (150 g) frozen blueberries
- 4 sheets white gelatine
- 3 TABLESPOONS blackcurrant liqueur
- 200 g Whipped cream
- 1 package Vanillin sugar
- 30 g Dark chocolate coating
- 50 g white couverture
- 7-10 Tbsp Icing sugar
- 7-10 Tbsp Paper sleeves
Directions
- 1
Separate the eggs for the sponge cake. Beat the egg yolks and 2 tablespoons of warm water until frothy. Add 60 g sugar, vanillin sugar and lemon peel and beat everything until the mixture is light creamy. Beat the egg whites until stiff, add the remaining sugar. Pour the stiff beaten egg whites onto the egg yolk mixture. Mix the flour, starch and baking powder and sieve over it. Carefully fold everything in with a dough spoon. Line a baking tray with baking paper.
- 2
Spread the sponge cake mixture evenly on top and bake in a preheated oven (electric range: 200 °C/ gas: level 3) for about 10 minutes. Remove and turn out onto a damp tea towel sprinkled with sugar. Remove the baking paper. Roll up the sponge cake and let it cool down. In the meantime defrost the blueberries for the filling. Soak gelatine in plenty of cold water. Puree the blueberries. Put 1 teaspoon aside. Season the blueberry puree with liqueur. Whip cream and vanilla sugar until stiff. Squeeze the gelatine vigorously and dissolve over a mild heat. Stir into the berries. Leave to rise slightly. Fold in 2/3 of the cream. Spread the berry cream on the sponge cake base. Leave an approximately 2 cm wide rim all around.
- 3
Whip cream and vanilla sugar until stiff. Squeeze the gelatine vigorously and dissolve over a mild heat. Stir into the berries. Leave to rise slightly. Fold in 2/3 of the cream. Spread the berry cream on the sponge cake base. Leave an approximately 2 cm wide rim all around. Roll up from the wide side. Keep cold. Melt the chocolate coating separately. Spread on a smooth board, also refrigerate. Sprinkle the sponge roll with icing sugar and cut into about 15 pieces. Fold the remaining berries into the remaining cream. Fill into a piping bag and squirt small dots onto the pieces. Scrape the chocolate off the board and decorate the sponge cake pieces with it. Place in cuffs and serve
- 4
Keep cold. Melt the chocolate coating separately. Spread on a smooth board, also refrigerate. Sprinkle the sponge roll with icing sugar and cut into about 15 pieces. Fold the remaining berries into the remaining cream. Fill into a piping bag and squirt small dots onto the pieces. Scrape the chocolate off the board and decorate the sponge cake pieces with it. Place in cuffs and serve
- 5
Preparation time: approx. 1 1/2 hours
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