Blueberry Cream Roll

Ingredients

• 4 eggs
• 50 g sugar
• 1 packet vanilla sugar
• 40 g flour
• 1 packet vanilla pudding powder
• baking paper
• a little sugar
• 6 sheets of white gelatin
• 250 g blueberries
• 500 ml whipping cream
• 50 g powdered sugar
• untreated lemons (grated zest)
• 3 tbsp currant liqueur
• powdered sugar (for dusting)

Instructions

1. 1.

   Separate the eggs. Beat the egg whites until stiff peaks form. Whisk the yolks with sugar, vanilla sugar and 1 tablespoon hot water until fluffy. Fold in the beaten whites. Sift flour and vanilla pudding powder over the mixture and fold gently. Line a baking tray with parchment paper.

2. 2.

   Spread the sponge batter evenly on the tray and smooth it out. Bake in an oven at 175°C (fan: 160°C / gas: level 2) for 12-15 minutes. Transfer onto a kitchen towel dusted with sugar, remove the parchment paper, roll the sponge up with the towel and let it cool.

3. 3.

   Soak gelatin sheets in cold water.

4. 4.

   Wash blueberries in standing water, rinse them, and pat dry on kitchen paper.

5. 5.

   Beat whipping cream until stiff peaks form. Sift powdered sugar over it, add lemon zest, and mix both into the cream.

6. 6.

   Warm currant liqueur and dissolve the drained gelatin in it. Stir this mixture constantly into the cream. Chill the cream for 30 minutes.

7. 7.

   Carefully unroll the sponge dough. Spread the cream on top and distribute blueberries, gently pressing them into the cream.

8. 8.

   Roll up the sponge again. Chill for one hour. Dust with powdered sugar and slice into rounds.