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Vanilla Blackberry Roulade

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Vanilla Blackberry Roulade
Difficulty:
moderate
Difficulty
Preparation:
4 h. 30 min.
Preparation
0
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Ingredients

for
1
For the cake
4
3 tablespoons
lukewarm Water
100 grams
1 packet
75 grams
50 grams
1 generous pinch
For the filling
6 sheets
silver Gelatin
1
Lemon (organic)
2 tablespoons
1 jar
Applesauce (360 grams) (approximately 13 ounces)
250 grams
400 grams
1 packet
To serve
Powdered sugar (for dusting)

Preparation steps

1.

For the cake: Separate the eggs, whip the egg yolks until frothy with the water, sugar and vanilla sugar. Whip the egg whites until very stiff then fold into the egg yolk mixture. Combine the flour, cornstarch and baking powder, sift over the batter and carefully fold in. Spread out over a baking sheet lined with parchment paper and bake in a preheated oven at 175°C (approximately 350°F) for 12 minutes. Invert the cake onto a dish towel sprinkled with sugar and remove the parchment paper. Roll up the cake with the help of the cloth from the long side.

2.

For the filling: Bloom the gelatin in cold water for 10 minutes. Rinse the lemon in hot water, pat dry, finely grate the zest and squeeze the juice. Simmer the lemon juice, lemon zest and sugar for 5 minutes, remove from the heat and let cool slightly. Squeeze out excess water from the gelatin and melt in the warm lemon mixture. Pass the applesauce through a fine-mesh sieve and mix with the lemon mixture. Chill until starting to set. 

3.

Rinse the blackberries and drain on paper towels.

4.

Whip the cream, sprinkling in the vanilla sugar. Fold into the lemon-applesauce mixture then fold in the blueberries. 

5.

Carefully unroll the cake, spread the filling over top then roll up and chill for 2-3 hours in the refrigerator.

6.

Place the roulade on a serving platter and dust with powdered sugar.

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