Biscuit Roll with Berry Yogurt Filling

Average: 0 (0 votes)
(0 votes)
Biscuit Roll with Berry Yogurt Filling
share Share
bookmark_border Copy URL
Health Score:
49 / 100
1 hr 30 min.

Nutritional values

1 slice contains
(Percentage of daily recommendation)
Calorie260 cal.(12 %)
Protein5 g(5 %)
Fat10 g(9 %)
Carbohydrates36 g(24 %)
Sugar added17 g(68 %)
Roughage2.2 g(7 %)
Vitamin A0.1 mg(13 %)
Vitamin D0.6 μg(3 %)
Vitamin E0.8 mg(7 %)
Vitamin K5.7 μg(10 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.1 mg(9 %)
Niacin1.1 mg(9 %)
Vitamin B₆0.1 mg(7 %)
Folate27 μg(9 %)
Pantothenic acid0.4 mg(7 %)
Biotin5.8 μg(13 %)
Vitamin B₁₂0.3 μg(10 %)
Vitamin C24 mg(25 %)
Potassium267 mg(7 %)
Calcium70 mg(7 %)
Magnesium21 mg(7 %)
Iron1 mg(7 %)
Iodine4 μg(2 %)
Zinc0.5 mg(6 %)
Saturated fatty acids5.4 g
Uric acid27 mg
Cholesterol63 mg
Complete sugar28 g


For the biscuit
3 eggs
5-6 tbsp, hot water
150 grams fine sugar
1 packet Vanilla sugar
100 grams Pastry flour
50 grams cornstarch
1 tsp Baking powder
For the filling
6 white Gelatin sheet
250 grams Raspberries
80 grams powdered sugar
1 packet Vanilla sugar
0,5 lemon, juiced lemons
150 grams Red Currants
50 grams Blueberries
200 grams Whipped cream
200 grams Yogurt (0.1% fat)
In addition
1 Orange
250 grams Red Berry
1 packet red Pie glaze (or cornstarch)
250 milliliters red Currant juice
1 Tbsp sugar
200 grams Whipped cream
1 packet Cream stabilizer
How healthy are the main ingredients?
RaspberryWhipped creamsugarCurrantBlueberrysugar

Preparation steps


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.