Blackberry Sponge Roll

Ingredients

• 4 eggs
• 1 pinch salt
• 120 g coconut blossom sugar
• 120 g spelt flour type 1050
• 30 g cornstarch
• 6 sheets of white gelatin
• 0.5 Organic lemon
• 125 ml buttermilk
• 200 g yogurt (1.5% fat)
• 125 g low‑fat quark
• 250 g blackberries
• 3 tbsp birch sugar powdered

Instructions

1. 1.

   Separate the eggs. Place egg whites and salt in a bowl or tall container. Beat with hand mixer whisk attachments until stiff, gradually adding 100 g coconut blossom sugar as it pours in. Briefly fold in yolks.

2. 2.

   Mix flour and cornstarch in a bowl. Sift over the meringue and fold in with a wooden spoon.

3. 3.

   Line a baking sheet with parchment paper and spread the batter evenly with a spatula. Bake at 200 °C (180 °C fan, gas mark 3) on the middle rack for 8–10 minutes.

4. 4.

   Sprinkle a damp kitchen towel with remaining coconut blossom sugar and flip the baked sheet onto it. Remove the parchment and roll the warm sponge lengthwise using the towel. Let cool completely on a wire rack.

5. 5.

   Meanwhile soak gelatin sheets in plenty of cold water.

6. 6.

   Rinse lemon hot, dry, and finely grate the zest.

7. 7.

   Whisk buttermilk, yogurt, and quark with lemon zest; beat with hand mixer whisk attachments until frothy.

8. 8.

   Heat 2 tbsp of this mixture in a saucepan. Squeeze out excess water from gelatin and dissolve it into the warm mixture while stirring with a wooden spoon. Stir in another 2 tbsp of the mixture and heat again. Then fold in the remaining cream, remove from heat, and let cool slightly.

9. 9.

   When the cream starts to set, carefully unroll the sponge and spread the cream over it with a spatula.

10. 10.

    Gently rinse blackberries and drain well in a sieve. Spread 200 g of berries on the cream and re‑roll the sponge tightly. Chill for at least 2 hours.

11. 11.

    Dust the roll with birch sugar powdered using a tea strainer. Garnish with remaining berries, slice into rounds, and serve.