Swiss Roll with Blackberry Cream Filling

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Swiss Roll with Blackberry Cream Filling
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Health Score:
3,9 / 10
Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation

Ingredients

for
1
For the sponge
4 eggs (separated)
4 Tbsps hot water
120 grams sugar
1 packet Vanilla sugar
100 grams Pastry flour
20 grams cornstarch
1 tsp Baking powder
For the filling
½ l Whipped cream
70 grams sugar
1 packet Vanilla sugar
1 packet Instant gelatin (soaked in cold water)
300 grams Blackberry
For decoration
300 grams Whipped cream
2 packets whipped cream stabilizer
2 Tbsps powdered sugar
12 Blackberry
How healthy are the main ingredients?
Whipped creamBlackberryWhipped creamsugarsugaregg

Preparation steps

1.

Whisk yolks with half of sugar and vanilla sugar unitl very foamy  and creamy.

2.

Beat egg whites until stiff Gradually add remaining sugar while beating constantly until glossy white and forms peaks.

3.

Fold egg whites into egg yolk mixture. Combine flour with cornstarch and sift over egg mixture, carefully fold together. Spread onto a lined with parchment paper baking tray and bake in preheated oven at 175°C (approximately 350°F) for about 12 minutes. Remove from oven and immediately invert onto sprinkled with sugar kitchen towel, remove parchment paper. Top with a second wet kitchen towel and roll up tightly, using a towel. Allow to cool. Whip cream with sugar and vanilla sugar until stiff. Strain 2/3 of blackberries through a sieve and combine with cream. Add soaked and squeezed gelatin and mix well. 

4.

Roll out cooled sponge cake, sprinkle wtih remaining blackberries and spread with blackberry cream. Roll up again and refrigerate until ready to serve.

5.

To serve, beat cream with powdered sugar and cream stabilizer until stiff. Place roll on a cake plate and spread with cream. Decorate with fresh blackberries and serve.