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🍰 Blackberry Swiss Roll

680 kcal · 30 min · 4 servings

Blackberry Swiss Roll Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Beat the egg yolks with half of the sugar and the vanilla sugar in a bowl using a hand mixer until creamy and foamy.
  2. 2. Beat the egg whites until stiff, gradually adding the remaining sugar until a glossy, firm meringue forms.
  3. 3. Add the meringue to the egg yolk mixture.
  4. 4. Sift the flour and cornstarch over the mixture and gently fold them in.
  5. 5. Spread the batter onto a baking sheet lined with baking paper.
  6. 6. Bake the dough in the preheated oven at 175 °C (convection 150 °C; gas mark 2) for approx. 12 minutes.
  7. 7. Immediately turn out the baked cake onto a kitchen towel dusted with sugar.
  8. 8. Peel off the baking paper.
  9. 9. Cover the cake with a second, damp kitchen towel.
  10. 10. Roll up the cake tightly using the bottom kitchen towel.
  11. 11. Allow the roll to cool completely.
  12. 12. Whip the cream with sugar and vanilla sugar until stiff.
  13. 13. Puree two-thirds of the blackberries for the filling.
  14. 14. Strain the puree through a sieve.
  15. 15. Mix the blackberry puree with the whipped cream and the instant gelatin.
  16. 16. Unroll the cooled sponge cake from the kitchen towel.
  17. 17. Spread the blackberry cream over the roll.
  18. 18. Place the remaining blackberries side by side along the inner edge.
  19. 19. Roll the cake up again.
  20. 20. Place the roll in the refrigerator until serving.
  21. 21. Whip cream with cream stabilizer and powdered sugar until stiff.
  22. 22. Coat the Swiss roll all around with the whipped cream.
  23. 23. Garnish the roll with blackberries and serve.

Nutrition per serving