Biscuit Roll with Berry Yogurt Filling
- For the filling
white Gelatin sheets
- 250 grams
- 80 grams
- 1 packet
0,5 lemon, juiced Lemons
- 150 grams
- 50 grams
- 200 grams
- 200 grams
For the biscuit: Separate eggs. Beat egg whites until stiff. Whisk egg yolks until frothy with water, sugar and vanilla. Fold in egg whites gently. Mix flour with cornstarch and baking powder and sift over egg mixture, fold gently. Spread batter on a lined with parchment paper baking sheet and smooth. Bake in preheated oven at 180°C (gas 2-3, fan 160°C) (approximately 350°F) for about 15 minutes. Invert biscuit onto a kitchen towel sprinkled with sugar and roll up, cool.
For the filling: Soak gelatine in cold water for 5 minutes. Clean raspberries, puree 200 grams (approximately 7 ounces) and strain through a sieve. Stir in powdered sugar and vanilla. Heat lemon juice and dissolve gelatine in it, combine with raspberry puree. Refrigerate until mixture starts to gel.
Rinse and clean currants, mash with a fork. Clean and rinse blueberries. Whip cream. Fold in yogurt and cream into raspberry puree. Add remaining raspberries, currants and blueberries carefully.
Unroll biscuit carefully and spread with berry cream, smooth. Roll up and refrigerate for 1-2 hours.
Rinse orange in hot water and peel in strips carefully. Blanch orange peel in hot water briefly and drain on paper towels. Clean berries. Prepare pie glaze (or cornstarch) with blackcurrant juice according to package instructions and cool slightly. Beat cream with cream stabilizer until stiff. Spread cream onto the roll and garlnish with berries, pressing gently. Brush berries with pie glaze mixture (or cornstarch). Garnish roll with orange peel and serve.