Jam and Cream-Filled Jellyroll

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Jam and Cream-Filled Jellyroll
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Difficulty:
easy
Difficulty
Preparation:
4 h.
Preparation

Ingredients

for
4
For the jam
750 grams Berry (Strawberries, raspberries, currants, blueberries)
250 grams jam sugar (3: 1)
3 tablespoons lemon juice
For the roulade
4 egg yolks
4 egg whites
125 grams sugar
1 packet Vanilla sugar
80 grams Pastry flour
40 grams cornstarch
40 grams cocoa powder
For the filling
300 grams Whipped cream
20 grams sugar
4 tablespoons Berry jam
1 packet Vanilla sugar
4 sheets white gelatin
150 grams Raspberries
powdered sugar
How healthy are the main ingredients?
Whipped creamRaspberrysugarsugar

Preparation steps

1.

For the jam: Sterilize canning jars and lids. Rinse the berries and hull the strawberries if using. Place in a large saucepan with the preserving sugar and lemon juice and bring to a boil while stirring.  Boil 4 minutes. Test to see if the jam has set by spooning 2 teaspoons of jam onto a cold plate. If the jam hasn't set after 1 minute, cook 1-2 minutes longer. Pour the jam into hot jars and seal immediately.  Place the jam in a pan of simmering water to cover by 2 inches and cook 10 minutes. Remove and let cool.

2.

For the roulade: Preheat the oven to 175°C (approximately 350°F). Sprinkle a kitchen towel with sugar and set aside. Line a jellyroll pan with parchment paper. Beat the egg whites and 4 tablespoons cold water until stiff, sprinkle sugar over and fold in the egg yolks. Mix cornstarch, flour, cocoa powder and baking soda in a bowl and gently gold into the egg mixture. Spread onto the pan and bake until the top springs back when lightly touched, 10-12 minutes. Invert the cake onto the towel, remove the parchment paper, cover with a damp dish towel, roll it up from one short end and let cool.

3.

For the filling: Soak the gelatin in cold water.

4.

Beat the cream with the sugar and the vanilla sugar until stiff. Place the dripping wet gelatin in a small saucepan and heat until dissolved. Stir about 3 tablespoons cream into the gelatin, then fold into the rest of the cream along with the jam. Unroll the cake and spread the cream on it along with the  raspberries. Roll it up using the cloth and refrigerate at least 3 hours. Serve dusted with powdered sugar.