Cream Curd Biscuit Roll with Raspberries & Blueberries

I bake today: Cream Curd Biscuit Roll with Raspberries & Blueberries
Preparation: 90 minutes
Cooking time: 60 minutes
Total time: 150 minutes
Category: Baking Recipes, Cake Recipes, Biscuit
Our Recipe Rating:

Ingredients for 1 Cream Curd Biscuit Roll:

• 4 eggs
• 225 grams of sugar
• 90 grams of flour
• 30 grams of cornflour
• 1 teaspoon of baking powder
• 1 pinch of salt
• 500 grams of cream cheese
• 300 milliliters of cream
• 1 packet of ground gelatin
• 250 grams of raspberries
• 250 grams of blueberries
• ½ lemon
• 1 tablespoon of powdered sugar

Kitchen Helper/Gadgets:

• Baking tray + baking paper
• Mixing bowl
• Mixer/Food Processor
• Sieve
• Clean kitchen towel
• Whisk
• Spatula
• Cup to mix the gelatin
• Small pot to dissolve the swollen gelatin
• Blender
• High vessel to beat stiff egg whites and cream
• Pastry bag or freezer bag

Instructions:

Separate 4 eggs in yolks and whites. Preheat oven to 180°C (top/bottom heat). Line a baking sheet with parchment paper. Give egg yolks and about 75 grams of sugar in a mixing bowl & mix about 4 – 5 minutes until white & creamy. Give egg whites along with a pinch of salt in a high vessel and beat until stiff, sprinkle 50 grams of sugar to the egg whites while beating.

Then give the stiff egg whites to the egg yolk mixture, also sift 1 teaspoon baking powder, 90 grams of flour and 30 grams of cornstarch and also add to the egg yolk mixture. Carefully fold in all ingredients using a whisk. Pour the mixture onto the prepared baking sheet and with a spatula uniformly smooth down, bake in a preheated oven for about 12 minutes until golden brown.

Place a clean kitchen towel on the countertop and sprinkle with a bit sugar. Get the finished sponge cake from the oven and overthrow on the sugared kitchen towel, then remove the baking paper, carefully roll up from one of the longitudinal side and allow to cool completely.

…for the cream curd filling:

Add 1 packet of ground gelatin & 5 tablespoons of cold water in a cup, stir and let soak for about 10 minutes. Beat 300 milliliters cream until stiff. Add 500 grams of cream curd and 100 grams of sugar in a mixing bowl and stir briefly.

Heat up a small saucepan over low heat and dissolve the swollen gelatine while stirring. Once the gelatin is dissolved add 1 heaping tablespoon of cream curd and stir until smooth. Pull the pan from the heat, add the gelatin to the curd & stir using a whisk. Finally carefully fold in the whipped cream.

…for the Cream Curd Biscuit Roll:

Roll out the the cooled sponge cake on the kitchen towel again, add approximately 2/3 of the cream curd mixture onto the biscuit base and smooth down with a spatula, leave on the rear longitudinal side some space. Next, spread 125 grams of raspberries and 125 grams of blueberries on the curd & gently roll up the sponge cake with filling.

Fill the remaining curd in a piping bag or freezer bag (cut off a corner after filling) and decorate the sponge roll with horizontal stripes of cream curd.

…for the berry sauce:

Give about 70 grams of raspberries and 70 grams of blueberries in a high vessel, also add the juice of ½ lemon and 1 tablespoon of powdered sugar. Puree using a blender for about 1 minute until a viscous sauce.

Fill the sauce into a piping bag, freezer bag or a small syringe and also decorate the sponge roll in horizontal stripes with the berry sauce. Now top the sponge roll with about 50 grams of whole raspberries and about 50 grams of whole blueberries, then store the biscuit roll for about 1 hour in the refrigerator. Cut the sponge roll into pieces and serve. Bon Appetite!

Video Tutorial:

Watch the video tutorial to see the recipe and the preparation method precisely (German Audio only, English Subtitles available):