Biscuit roulade with blueberries and cream

Description

Very tender, good roll! The recipe for this dish was posted on the website in 2008 by user Inessa called "Sponge cake with blueberries and cream" and is illustrated with me in the framework of "Coloring".

Ingredients

Flour

75 g
Potato starch

75 g
Sugar

150 g
Chicken egg

4 piece
Vanilla sugar

1 pack
Salt
Cream

400 ml
Blueberries

200 g

Cooking

First heat the oven to 220 degrees. Pave the pan with parchment paper. Separate the whites from the yolks.

Beat egg whites and 75 grams of sugar.

Beat the egg yolks and 75 grams of sugar.

In beaten yolks add sifted flour, starch, salt and vanilla sugar. Mix well.

Then add the protein mass. And stir everything until smooth.

Put the dough on a baking sheet and bake in the oven for 10 minutes.

Then overturn the cake on a damp towel, remove the parchment paper and roll into a loaf. To cool down a bit.

Next, prepare the filling. According to the recipe you need to whip the cream with sugar (the amount of which is not specified). I went the other way... I used dry cream of wheat. They need to be beaten with the milk.

Approximately 1/3 of cream leave for decoration.

Blueberries wash and sort out. Leave a little for decoration. The rest of the strawberries mix with the cream.

To deploy the sponge cake, spread on it the filling and again roll it up with a towel, it is gradually removing. Our roll is ready! Decorate the roulade with the whipped cream using a pastry bag and blueberries.

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