Biscuit Roll

Ingredients

• 4 eggs (separated)
• 4 tbsp hot water
• 120 g sugar
• 1 packet vanilla sugar
• 100 g spelt flour
• 20 g cornstarch
• 1 tsp Baking powder
• 0.5 l whipping cream
• 70 g sugar
• 1 packet vanilla sugar
• 1 packet instant gelatin (to be stirred in cold)
• 300 g blackberries
• 300 g whipping cream
• 2 packets stabilizer for whipped cream
• 2 tbsp powdered sugar
• 12 blackberries

Instructions

1. 1.

   Beat egg yolks with half the sugar and vanilla sugar until creamy and foamy. Whisk egg whites to stiff peaks, gradually adding remaining sugar until glossy, firm meringue forms. Fold meringue into yolk mixture. Sift flour and cornstarch over batter and gently fold in.

2. 2.

   Spread batter on parchment-lined tray and bake at 175 °C (150 °C fan) for about 12 minutes. Immediately transfer finished cake onto a sugared kitchen towel, remove parchment, cover with another damp towel, and roll tightly using the lower towel.

3. 3.

   Let cool, whip cream with sugar and vanilla sugar to stiff peaks. Blend two-thirds of blackberries into a puree, strain through sieve, then mix with whipped cream and gelatin. Unroll cooled cake from towel, spread blackberry cream over it, arrange remaining berries along inner edge, re-roll tightly, and chill until serving.

4. 4.

   Before serving whip cream with stabilizer and powdered sugar to stiff peaks, coat the biscuit roll all around, and garnish with blackberries.