Apr 17, 2010

Blueberry Roll

Today's no.1 is this luscious blueberry roll. This roll is filled with blueberries. I've decided to make a roll because my last one was an absolute disaster. It was all fluid and liquid and not at all thickened. So this is the reason. By the way this was just perfect :) Past tense because it's not any more - it's already eaten :D

You'll need for 1 roll:
  • 125 g plain flour
  • 4 eggs
  • 2 egg yolks
  • 50 g sugar
  • 20 g vanilla sugar
  • pinch of baking powder
  • pinch of salt
  • icing sugar for sprinkling

  • 300 g frozen blueberries
  • 250 g quark cheese
  • 250 g whipping cream (about 33% fat)
  • 75 g sugar (probably more)
  • 5 leaves of gelatine

  • 160 g icing sugar
  • 2 egg whites

1. To make the batter separate all eggs and set egg whites aside.
2. Beat all egg yolks with a half of sugar and vanilla sugar together until light and foamy.
3. Now beat egg whites with the rest of sugar and salt until tough.

4. Add the egg-whites mixture into the egg-yolks mixture and stir gently.
5. In a bowl mix flour and baking powder together and then add, one tablespoon at time, into the egg mixture.
6. Preheat oven to 190C.
7. Place a baking paper into a baking sheet (size: aprox. 35 x 25 cm).
8. Pour the batter on the baking sheet and spread evenly.
9. Bake for about 8 minutes or until nicely yellow and golden brown on the edges.
10. During baking, place a tea towel on the table and sprinkle it with icing sugar.

11. Remove the batter from oven and immediately place on the tea towel (and remove the baking paper).
12. Roll the batter with the tea towel into a roll (like when rolling a carpet or something like that) and let cool completely.

13. Now it's time to prepare the filling - mash blueberries through sieve and keep all juice from blueberries.
14. Put gelatine leaves into a bowl with water and let them soak for about 7 minutes.

15. In the meantime beat quark cheese and sugar together.
16. Add mashed blueberries to the quark mixture and beat again.
17. Put about 3 tablespoons of the quark mixture into another bowl.

18. Squeeze gelatin leaves to remove surplus water and put the into a saucepan, add the blueberry juice and heat over low heat until the gelatin dissapear.
19. Add the gelatin mixture immediately to the bowl with 3 tbsp of the quark mixture and mix together. Then add this all to the rest of the quark mixture.

20. In a bowl whip whipping cream until tough and creamy (do not overwhip or you'll get butter and some other useless stuff).
21. Add the whipped cream to the quark mixture and stir gently. Then refrigerate the blueberry filling for about 45 minutes or until thickened a little.
22. Now unroll and carefully uncurl the batter from the tea towel.
23. Spread the blueberry filling all over the batter and very carefully roll again (without the tea towel :)) Some of the filling will probably flow out but don't worry, you can eat it - it tastes like blueberry yoghurt. To prevent the filling flowing out wrap up the roll in a plastic foil immediately and place into freezer for a few minutes. Then remove and refrigerate until completely thickened.

24. For the topping beat egg whites and sugar together until white, creamy and kind of sticky.
25. Preheat oven to 250C.
26. Spread the roll with the topping and immediately put into oven and bake for up to 2 minutes. Then remove from oven and refrigerate at least 2 hours.

Bon Appetite!

The Final Word:
This roll is very good and luscious and tender and creamy. The only bad and hard thing is assembling it. There's quite a lot of filling and it's difficult to work with, because it flows out until refrigerated. But still it's worth it. At first I was afraid it wouldn't thicken at all, but it was okay :) Next time I'd add even more sugar to the filling - this time I added some extra sugar beacause of the sour taste of blueberries but still, more would be better.
Rating: ****/*****

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