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🍰 Blackberry Biscuit Roll

173 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Separate the eggs. Put the egg whites and a pinch of salt into a large bowl.
  2. 2. Whip the egg whites stiff with a hand mixer.
  3. 3. Gradually add 100 grams of coconut blossom sugar.
  4. 4. Briefly stir in the egg yolks.
  5. 5. Mix flour and starch in a small bowl.
  6. 6. Sift the mixture over the egg whites.
  7. 7. Gently fold the dry mixture in with a whisk.
  8. 8. Line a baking sheet with baking paper.
  9. 9. Spread the batter evenly on it.
  10. 10. Preheat the oven to 200 degrees Celsius top/bottom heat.
  11. 11. Bake the dough at 200 degrees (180 degrees Celsius with fan or gas mark 3) for 8 to 10 minutes on the middle rack.
  12. 12. Sprinkle a damp kitchen towel with the remaining coconut blossom sugar.
  13. 13. Invert the baked cake onto the towel.
  14. 14. Remove the baking paper.
  15. 15. Roll the still-warm sponge cake lengthwise using the towel.
  16. 16. Let the sponge cake cool completely on a wire rack.
  17. 17. Soak the gelatin in a bowl with plenty of cold water.
  18. 18. Rinse the lemon under hot water.
  19. 19. Dry the lemon thoroughly.
  20. 20. Grate the zest finely.
  21. 21. Mix buttermilk, yogurt, and quark with the lemon zest.
  22. 22. Whip the mixture with a hand mixer until creamy and frothy.
  23. 23. Warm 2 tablespoons of the cream in a saucepan.
  24. 24. Squeeze the gelatin well.
  25. 25. Dissolve the gelatin in the warm cream while stirring with a wooden spoon.
  26. 26. Stir in another 2 tablespoons of the cream.
  27. 27. Warm this addition too.
  28. 28. Add the rest of the cream.
  29. 29. Remove the pan from the heat.
  30. 30. Let the mixture cool down slightly.
  31. 31. Carefully unroll the sponge cake as soon as the cream starts to set.
  32. 32. Spread the cream evenly over the dough.
  33. 33. Gently wash the blackberries.
  34. 34. Let the blackberries drain well in a sieve.
  35. 35. Distribute 200 grams of blackberries over the cream.
  36. 36. Roll the sponge cake tightly again.
  37. 37. Chill the roll in the refrigerator for at least 2 hours.
  38. 38. Dust powdered sugar made from birch sugar over the roll using a tea sieve.
  39. 39. Garnish the roll with the remaining blackberries.
  40. 40. Slice the roll into pieces.
  41. 41. Serve the slices.

Nutrition per serving