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EatSmarter exclusive recipe

Blackberry Roulade

with Yogurt and Buttermilk Cream

Recipe development: EAT SMARTER
Blackberry Roulade

Blackberry Roulade - Refreshing roulade that should be on every table during the summer

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Print
168
calories
Calories
1 hr
Preparation
4 h.
Ready in
moderate
Difficulty

Ingredients

for 10 slices
3
1 pinch
4 ounces
4 ounces
1 ounce
6 sheets
white Gelatin
½
1 cup
7 ounces
liquid Sweetener
9 ounces
3 tablespoons
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Kitchen utensils

1 deep bowl, 1 Hand mixer, 2 Bowls, 2 Fine-mesh sieves, 1 Whisk, 1 Baking sheet, 1 Parchment paper, 1 Offset spatula, 1 Kitchen towel, 1 Wire rack, 1 Fine grater, 1 Pot, 1 Wooden spoon, 1 Tea strainer, 1 Cutting board

Preparation steps

Step 1/11
Blackberry Roulade preparation step 1

Separate the eggs. Combine the egg whites and salt in a bowl or a tall vessel. Beat with a hand mixer until stiff peaks form, then gradually add 100 grams (approximately 1/2 cup) sugar. Stir in the egg yolks briefly.

Step 2/11
Blackberry Roulade preparation step 2

Mix together the flour and cornstarch in a bowl. Sift through a sieve into the beaten egg whites, then combine with a whisk.

Step 3/11
Blackberry Roulade preparation step 3

Line a baking sheet with parchment paper and spread the batter on top evenly with a spatula. Bake in a preheated oven at 200°C (fan: 180°C, gas mark 3)(approximately 400°F/convection 350°F), on the middle rack, 8-10 minutes.

Step 4/11
Blackberry Roulade preparation step 4

Sprinkle a kitchen towel with the remaining sugar and invert cake onto towel. Peel off the parchment paper and roll up the sponge cake, incorporating the towel while rolling. Let cool completely on a wire rack.

Step 5/11
Blackberry Roulade preparation step 5

Soak the gelatin in a bowl with plenty of cold water until softened.

Step 6/11
Blackberry Roulade preparation step 6

Meanwhile, rinse the lemon in hot water, wipe dry and finely grate the zest.

Step 7/11
Blackberry Roulade preparation step 7

Mix together the buttermilk, yogurt and lemon zest in another bowl. Add sweetener to taste and beat until fluffy with the hand mixer.

Step 8/11
Blackberry Roulade preparation step 8

Measure out 2 tablespoons of the buttermilk mixture and place in a pot. Heat until warm, then add the softened gelatin and stir with a wooden spoon until dissolved. Add another 2 tablespoons of the buttermilk mixture and stir to combine, then stir in the rest of the mixture, remove from heat and let cool slightly.

Step 9/11
Blackberry Roulade preparation step 9

When the cream begins to set, unroll the sponge cake carefully and spread the buttermilk cream on top with the spatula. 

Step 10/11
Blackberry Roulade preparation step 10

Rinse blackberries and drain well in a sieve. Scatter 200 grams (approximately 7 ounces) of blackberries over the cream and roll up the sponge firmly. Refrigerate at least 2 hours.

Step 11/11
Blackberry Roulade preparation step 11

Dust the roulade with powdered sugar using a tea strainer, garnish with remaining blackberries, slice and serve.

Additional advice