Ingredients:
For the sponge cake dough:
4 egg whites size. M
1 pinch of salt
4 egg yolks size. M
3 tbsp lukewarm water
80 g sugar
1 packet of vanilla sugar
80 g flour type 404
40 g cornstarch
½ tsp baking powder (2 g)
For the blueberry filling:
250 – 300 g fresh blueberries or
cultivated blueberries
For the cream:
200 ml whipped cream (30% fat)
1 packet of cream stiffener powder (8 g)
1 packet of vanilla sugar (8 g)
200g mascarpone (42% fat)
80 g powdered
sugar 2 tablespoons freshly squeezed lemon juice
1 ½ sheets of white gelatine for soaking
Picture of Swiss roll with blueberries
Click on image to enlarge
Preparation:
To prepare this Swiss roll with blueberries, you should first use the ingredients listed above according to the recipe instructions
Basic recipe for Swiss rolls
Bake the sponge cake base. When the base is still warm, quickly roll it up according to the instructions, cool it down and carefully unroll it again to fill it.
To fill the Swiss roll with blueberries:
Wash the fresh blueberries, drain well, then pat dry on kitchen paper.
Soak 1 ½ sheets of white gelatine in cold water for about 10 minutes.
Mix the whipped cream in a mixing bowl together with 1 packet each of cream stiffening powder and vanilla sugar to form solid cream.
Mix the mascarpone (can be found in the refrigerated section in the supermarket) in a larger bowl with the stirring rods of an electric hand mixer together with powdered sugar, vanilla sugar and 2 tablespoons of freshly squeezed lemon juice until foamy.
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