Sponge roll with peach and blueberry cream

AUTHOR
Jennie Fields
DIFFICULTY
easy
RATING
4 2
COOK TIME
45 mins
TOTAL TIME
45 mins

Ingredients

Servings: 1
  • 3 Eggs (size M)
  • 1 pinch Salt
  • 175 g Sugar
  • 1 Egg yolk (size M)
  • 100 g Flour
  • 1/2 TEASPOON Baking Powder
  • 6 sheets white gelatine
  • 750 g Peaches
  • 2 TABLESPOONS Lemon juice
  • 375 g Whipped cream
  • 1 package Vanillin sugar
  • 200 g Blueberries
  • 7-10 Tbsp Mint leaves
  • 2 TABLESPOONS Icing sugar
  • baking paper
  • 7-10 Tbsp Sugar

Directions

  1. 1

    Separate eggs. Beat the egg whites, 2 tablespoons of water and salt until stiff. Add 100 g sugar and continue beating. Stir in the whole egg yolk. Mix flour and baking powder, sieve on top and fold in.

  2. 2

    Spread the mixture on a baking tray lined with baking paper and bake in a preheated oven (electric: 200°C/ gas: level 3) for approx. 10 minutes. Turn the sponge cake onto a damp tea towel sprinkled with sugar, remove paper.

  3. 3

    Fold damp cloth edges over the sponge cake and let it cool down. Soak gelatine in plenty of cold water. Blanch 375 g peaches briefly in boiling water, rinse with cold water and peel off the skin.

  4. 4

    Halve the fruit, remove the stones. Puree the fruit flesh. Mix 250 g puree, lemon juice and 50 g sugar. Squeeze the gelatine, dissolve and stir into the puree. Put the mixture in a cool place. Whip 1 cup of cream and vanillin sugar until stiff.

  5. 5

    Sort the blueberries, wash briefly and drain. As soon as the purée becomes firm, fold in the cream and 2/3 of the blueberries. Put the mixture in a cool place for about 20 minutes. Spread on the sponge cake and roll up.

  6. 6

    Chill the roll for about 1 hour. Whip the remaining cream and sugar until stiff and spray onto the roll. Wash the remaining peaches, cut in half and stone. Cut the halves in thirds and cut them into fans. Arrange the roll on a plate and decorate with the peach fans, remaining berries and mint leaves.

  7. 7

    Sprinkle with remaining puree and serve dusted with icing sugar. Makes about 16 slices.

Categories & Tags

Cakes & PastriesexoticCakeCake