Sponge roll with advocaat vanilla and blueberry cream

Name: Sponge roll with advocaat vanilla and blueberry cream
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 1
Ingredients: 4 Eggs (size M); 1 pinch Salt; 125 g Sugar; 2 packages Vanillin sugar; 2 Egg yolk (size M); 125 g Flour; 1/2 TEASPOON Baking Powder; 3/8 l Milk; 1 package Pudding powder "Vanilla Flavor"; 7-10 Tbsp for cooking; 1/8 l Egg liqueur; 3 sheets white gelatine; 500 g Blueberries; 2 (200 g each) Cup of whipped cream; 50 g crushed pistachio kernels; 7-10 Tbsp small mint leaves; 7-10 Tbsp Sugar; baking paper

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 1

4 Eggs (size M)
1 pinch Salt
125 g Sugar
2 packages Vanillin sugar
2 Egg yolk (size M)
125 g Flour
1/2 TEASPOON Baking Powder
3/8 l Milk
1 package Pudding powder "Vanilla Flavor"
7-10 Tbsp for cooking
1/8 l Egg liqueur
3 sheets white gelatine
500 g Blueberries
2 (200 g each) Cup of whipped cream
50 g crushed pistachio kernels
7-10 Tbsp small mint leaves
7-10 Tbsp Sugar
baking paper

Directions

1
Separate eggs. Beat the egg whites, 2 tablespoons lukewarm water and salt until stiff. Add 75 g sugar and 1 packet of vanilla sugar and continue to stir. Stir in the whole egg yolk briefly.
2
Mix flour and baking powder, sieve onto the egg mixture and carefully fold in. Spread the mixture on a baking tray lined with baking paper. Bake in a preheated oven (electric: 200 °C/ gas: level 3) for 9-10 minutes.
3
Turn the sponge cake plate onto a damp tea towel sprinkled with sugar. Peel off baking paper and let the sponge cake cool down covered with a damp cloth. Stir 4 tablespoons of milk, 2 tablespoons of sugar and pudding powder until smooth.
4
Bring the remaining milk to the boil, stir in the pudding powder and bring to the boil again. Stir in egg liqueur and let the custard cool down. Soak gelatine in plenty of cold water. Sort blueberries.
5
Stir the cooled pudding well. Whip 1 cup of cream and remaining sugar until stiff. Squeeze the gelatine, dissolve over low heat and stir into the cream. Fold cream and half each of the blueberries and pistachios into the pudding.
6
Spread the cream on the sponge cake plate and roll up the plate from the long side. Put the roll in a cool place for about 1 hour. Whip the remaining cream and vanilla sugar until stiff. Coat the roll with the cream.
7
Top with the remaining blueberries and pistachios. Arrange the roll on a platter and serve, possibly decorated with mint leaves. Makes about 16 slices.