Berry Swiss Roll with Whipped Cream

5
Average: 5 (2 votes)
(2 votes)
Berry Swiss Roll with Whipped Cream
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 50 min.
Ready in

Ingredients

for
1
For the batter
4
125 grams
75 grams
50 grams
30 grams
sugar (for sprinkling)
For the filling
5 sheets
150 grams
200 grams
100 grams
100 grams
100 grams
50 grams
200 grams
powdered sugar (for dusting)
How healthy are the main ingredients?
CurranteggsugarsugarBlackberryBlueberry

Preparation steps

1.

Preheat the oven to 180°C (approximately 350°F). For the batter, separate the eggs. Mix the yolks with 6 tablespoons of cold water, sugar and vanilla sugar until fluffy. Beat the egg whites until stiff, fold into the egg yolk mixture and then fold in the flour, cornstarch and cocoa powder.

2.

Spread the batter onto a baking sheet lined with parchment paper. Bake for about 10 minutes in the preheated oven. Check for doneness with a toothpick. Turn out onto a clean kitchen towel sprinkled with sugar. Peel off the parchment paper. Roll the cake using the cloth and leave to cool. Soak the gelatin in cold water.

3.

Stir together the cream, quark and powdered sugar. Sort and rinse the berries, drain and set some aside for garnish. Puree the remaining berries and strain through a sieve. Melt the dripping wet gelatin in a small saucepan over low heat (do not boil).

4.

Add 2 tablespoons of the berry mixture to the gelatin, stir and then stir the gelatin into the rest of the berry mixture. Stir the berries into the quark mixture. Whip the cream and fold the berry mixture into 2/3 of the cream. Unroll the cake, spread the cream on it and roll again. Pour the remaining whipped cream into a pastry bag and garnish the cake with the cream and the berries that were set aside. Serve dusted with powdered sugar.