Blueberry Cream Cake Roll
- For the cake batter
- 4 eggs
- 50 grams sugar
- 1 packet Vanilla sugar
- 40 grams Pastry flour
- 1 packet vanilla pudding mix
- Parchment paper
For the cake: Separate the eggs. Whip the egg whites until stiff. Whisk the egg yolks until frothy with the sugar, vanilla sugar and 1 tablespoon hot water. Fold in the whipped egg whites then sift the flour and pudding powder over top and gently fold in. Line a baking sheet with parchment paper.
Fill the prepared baking sheet with the cake batter, smooth the surface and bake in a preheated oven at 175°C (approximately 350°F) for 12-15 minutes. Turn out onto a dish towel sprinkled with sugar and discard the parchment paper. Roll the cake up with the tea towel and let cool.
For the filling: Bloom the gelatin in cold water.
Rinse the blueberries and drain on paper towels.
Whip the cream, add the sifted powdered sugar and lemon zest and fold in.
Heat the liqueur. Squeeze out the excess water from the gelatin and dissolve in the liqueur. Fold into the whipped cream, stirring constantly, and chill for 30 minutes.
To build the cake: Gently unroll the cake. Spread the filling over the cake and sprinkle with blueberries, pressing in lightly.
Roll up the cake and chill for 1 hour. To serve, dust with powdered sugar and slice.