Blueberry Swiss Role

So many variations!

Zutaten:

Zubereitung:

Separate the egg whites from the yolks. Beat the egg whites, add the sugar and then one by one the egg yolks.

By hand gently fold in the flour. Using an off set spatula spread the dough on an approximately 38 x 28 cm baking tray . Personally I use a reusable baking paper.

Smooth the dough as much as possible then bake at 170 ° C for about 15 minutes. Check the doneness.

Meanwhile prepare a clean cloth by placing it on your work surface and sprinkling it with crystal sugar.

Once the sponge cake is baked, gently loosen the edges of the cake from the tin using a butter knife. Take the baking tray and turn it over on the cloth. Gently remove the baking paper.

When you return it onto the sugared cloth after baking, roll it up immediately inside the cloth, with the cloth separating each layer, unfilled, and let it cool for about 30 minutes.

For the filling, wash the blueberries and pat dry.

You can find quark in the cheese aile of any bigger supermarket.

Mix the quark with the jam. Whip the whipping cream until stiff and fold in the quark mix.

Unroll the biscuit and fill with the cream.

Spread 2/3 of the blueberries on top, then roll the sponge back up again.

Spread the cream well onto the ends so that the first slice (which is cut before serving the cake) does not lack cream.

Dust the Swiss Role with icing sugar and garnish with the remaining blueberries.

Bon Appetit!