Blueberry Cream Cake Roll

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Blueberry Cream Cake Roll
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Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation

Ingredients

for
15
For the cake batter
4 eggs
50 grams sugar
1 packet Vanilla sugar
40 grams Pastry flour
1 packet vanilla pudding mix
Parchment paper
sugar
For the filling
6 sheets silver gelatin
250 grams Blueberries
500 milliliters Whipped cream
50 grams powdered sugar
organic lemons (zested)
3 Tbsps Currant liqueur
powdered sugar (for dusting)
How healthy are the main ingredients?
Whipped creamBlueberrysugareggsugarlemon

Preparation steps

1.

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.

2.

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.

3.

For the filling: Bloom the gelatin in cold water.

4.

Rinse the blueberries and drain on paper towels.

5.

Whip the cream, add the sifted powdered sugar and lemon zest and fold in.

6.

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.

7.

To build the cake: Gently unroll the cake. Spread the filling over the cake and sprinkle with blueberries, pressing in lightly.

8.

Roll up the cake and chill for 1 hour. To serve, dust with powdered sugar and slice.