Biscuit roll with blueberries
PREPARATION
1.5 hours
PORTIONS
1.5 kg.
COMPLEXITY
easily
Long ago visitng Lviv I ordered a piece of biscuit roll with blueberries for breakfast. It was just in blueberry season.
Soft and delicate biscuit, sour cream whip with a faint sour note, and vanilla aroma combined with pleasant sweetness of wild berries. I didn’t expect anything special, but once again the theory that all genial is simple was confirmed.
Home-made bakery and desserts must follow this rule and be just delicious.
Biscuit ingredients
- 4 eggs (category C0)
- 100 gr sugar
- 80 gr all-purpose flour
- 20 gr corn starch
Hello!
My name is Svitlana. I am a pastry chef, food blogger, photographer and food stylist.
⠀
My blog is about delicious food, desserts, home baking, photos, aesthetics and people.
If you want to chat or have a proposal for cooperation, write to pr@klymovska.com, or on Instagram.
Master classes
In my blog you will find master classes that will be interesting for both beginners and professionals.
I am a practicing confectioner and I will teach you how to make delicious and exquisite confections at home.
Method of cooking
Separate the eggs into yolks and whites. Whip the yolks with half sugar.
Prepare meringue from egg whites and the second part of sugar. Start whipping the egg whites until they turn into foam. Gradually sprinkle sugar into egg whites. Whip it to stiff peaks.
Sift flour with cornstarch.
Mix half of the flour into the egg yolks and gradually introduce the whites with the flour in parts.
Mix the dough very carefully, preferably with sillicone spatula, in order not to destroy air bubbles in the meringue. With theit help the biscuit rises while baked.
Bake on a standard baking sheet from the oven lined with baking parchment. Bake the biscuit at 180°C for 15-20 minutes. The biscuit should be springy.
Right from the oven, turh the biscuit on the same piece of baking parchment and a kitchen towel, remove the baking parchment from the top, and turn it over one more time. The bottom part should now be on top.
Wrap the biscuit with parchment and a towel into a roll and leave to cool.
Preparation of cream
- 2 packs of 450 gr sour cream, 25% of fat
- 200 gr powdered sugar
- 0.5 liter jar of fresh blueberries
Put the sour cream on cheesecloth beforehand, and leave it for 3-4 hours so that all the excess liquid drains away.
Put the sour cream in a bowl, add powdered sugar and whip till it turns into thick cream, you can add vanilla extract. If you don’t have sour cream in your area, you can substitute it by mascarpone and 33% fat cream.
Unwrap the biscuit, spread 75% of the cream on it, put washed and dried blueberries on top, spread them equally on the cream, put the rest of the cream on top, level it all with a spatula.
Wrap the roll again, helping yourself with the parchment. Leave in the fridge to stabilize.
Before serving, shake with powdered sugar.
