Wrapped blueberry cake
Description
Once you've mastered the jam roll, there are a multitude of variations - and this is one of my favourites. The blueberry roll is light, refreshing, visually stunning and absolutely delicious. About Quark: A German dairy product somewhere between fromage frais and fromage frais spread, Quark is creamy, dense and widely used in desserts. It is easily found in supermarkets or cheese shops. → Can be replaced by well-drained Greek yoghurt if required.
Ingredients
Instructions
- TRADITIONAL METHOD
Preparation
Rolled biscuit
1. Preheat the oven to 170°C fan oven.
Separate the egg whites from the yolks. Whisk the egg whites until stiff. Add the sugar and then the egg yolks, one by one.
2. Gently fold in the flour with a spatula. Pour onto a 38 × 28 cm baking tray lined with baking paper.
3. Smooth and cook in the oven for 15 minutes. Keep an eye on the cooking time.
4. Prepare a clean tea towel sprinkled with icing sugar. Turn the hot biscuit out onto the tea towel. Remove the baking paper.
5. Roll out the biscuit immediately (without filling), using the tea towel. Leave to cool for approx. 30 minutes.
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Trim & finish
6. Wash and dry the blueberries. Mix the Quark with the jam.
7. Whip the cream until stiff and fold gently into the previous mixture.
8. Unroll the cooled biscuit. Spread with cream, sprinkle with 2/3 of the blueberries and roll up again.
9. Spread the ends well to avoid dry slices. Sprinkle with icing sugar and decorate with the remaining blueberries.
THERMOMIX® METHOD.
