Blackberry Roulade
This roulade's filling contains two very lean dairy products: yogurt and buttermilk. Egg yolk and buttermilk also provide the substance lecithin, which is good for concentration and memory. Blackberries are also full of healthy ingredients like antioxidants that protect our cells from free radicals.
This sponge roll also tastes wonderful with raspberries or strawberries.
(Percentage of daily recommendation)
| Calorie | 168 cal. | (8 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 3 g | (3 %) | ||
| Carbohydrates | 29 g | (19 %) | ||
| Sugar added | 15 g | (60 %) | ||
| Roughage | 2 g | (7 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 0.6 mg | (5 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.3 mg | (11 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 26 μg | (9 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 6 μg | (13 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 5 mg | (5 %) | ||
| Potassium | 157 mg | (4 %) | ||
| Calcium | 77 mg | (8 %) | ||
| Magnesium | 18 mg | (6 %) | ||
| Iron | 0.9 mg | (6 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 0.9 g | |||
| Uric acid | 10 mg | |||
| Cholesterol | 73 mg |
Ingredients
- Ingredients
- 3 eggs
- 1 pinch salt
- 4 ozs sugar
- 4 ozs Pastry flour
- 1 oz cornstarch
- 6 sheets white gelatin
- ½ lemon
- 1 cup Buttermilk
- 7 ozs Yogurt (low-fat)
- liquid Sweetener
- 9 ozs Blackberry
- 3 Tbsps powdered sugar
Preparation steps
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 approximately 1/2 cup sugar. Stir in the egg yolks briefly.
Mix together the flour and cornstarch in a bowl. Sift through a sieve into the beaten egg whites, then combine with a whisk.
Line a baking sheet with parchment paper and spread the batter on top evenly with a spatula. Bake in a preheated oven at 400°F, on the middle rack, 8-10 minutes.
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.
Soak the gelatin in a bowl with plenty of cold water until softened.
Meanwhile, rinse the lemon in hot water, wipe dry and finely grate the zest.
Mix together the buttermilk, yogurt and lemon zest in another bowl. Add sweetener to taste and beat until fluffy with the hand mixer.
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.
When the cream begins to set, unroll the sponge cake carefully and spread the buttermilk cream on top with the spatula.
Rinse blackberries and drain well in a sieve. Scatter 7 ounces of blackberries over the cream and roll up the sponge firmly. Refrigerate at least 2 hours.
Dust the roulade with powdered sugar using a tea strainer, garnish with remaining blackberries, slice and serve.