Light blackberry biscuit roll

Ingredients

Directions

1. 1

   Separate eggs. Beat the egg whites, 2 tablespoons of water and 1 pinch of salt with the whisk of the hand mixer until stiff, adding 100 g of sugar. Stir in the egg yolks one after the other. Mix flour, starch and baking powder, sieve onto the egg mixture and fold in

2. 2

   Spread the biscuit evenly 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: level 3) for approx. 10 minutes, remove from oven. Immediately remove from the edges and turn onto a tea towel sprinkled with sugar. Peel off baking parchment

3. 3

   Soak gelatine in cold water. Mix yoghurt, 4 tablespoons of sugar, lemon juice and 2/3 lemon zest. Squeeze out the gelatine, dissolve it, stir in 2-3 tbsp. yoghurt, stir into the remaining yoghurt. Keep cold until it starts to gel

4. 4

   Whip 200 g cream until stiff, fold in. Spread the yoghurt cream on the sponge cake until smooth. Wash and sort blackberries. Puree 5-6 blackberries in a narrow mixing bowl. Spread the rest of the berries on the cream, press down lightly, place in a cool place for about 10 minutes

5. 5

   Roll up the sponge cake from a narrow side with the help of the cloth and leave to cool for at least 2 hours. Whip 100 g cream until stiff, set aside approx. 2 tbsp. Spread the sponge roll with cream. Marble the rest of the cream with blackberry puree, brush the roll with it in places. Sprinkle the rest of the lemon peel onto the sponge roll

6. 6

   waiting time approx. 2 1/4 hours

7. 7

   Picture 02 + 03: Decorated with mint