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Blackberries On A Honey Cream Roulade

Deel op Facebook Print Recipe

Ingredients

Ingredients for 8 Servings

  • 4 Egg whites
  • ⅓ cup 80 g Granulated sugar
  • 4 Egg yolks
  • Vanilla sugar
  • lemon zest
  • Salt
  • ½ cup 80 g Whole wheat flour
  • 1¼ cups 150 g Apricot marmalade
  • Coconut flakes
  • 7 oz 200 g Blackberries
  • White couverture chocolate
  • Mint and white chocolate shavings to garnish

For the Honey Cream

  • 1 cup 250 ml Yogurt
  • ¼ cup 80 g Honey
  • Juice of 1 lemon
  • Juice of 1 orange
  • 3 Sheets gelatin
  • ¾ cup 200 ml Whipped cream

Instructions

  • For the honey cream, mix yogurt with honey.
  • Add cold water to the gelatin.
  • Warm the lemon and orange juice and dissolve the gelatin in it.
  • Mix with the yogurt.
  • As soon as the mixture begins to gel, fold in the whipped cream.
  • Chill.
  • For the cake, preheat the oven to 350 °F (180 °C).
  • Beat egg whites to stiff peaks with granulated sugar.
  • Slowly mix in the yolks, and then fold in the salt, vanilla sugar, and lemon zest.
  • Finally, carefully fold in the sifted flour.
  • Spread on a baking sheet lined with parchment paper.
  • Bake for 10–15 minutes, until golden brown.
  • Let the cake cool, then halve lengthwise.
  • Spread the honey cream on the cake base, roll up, and chill.
  • Then brush the roulades with apricot marmalade and roll in coconut flakes.
  • Slice and arrange the roulades.
  • Melt the white chocolate in a bain-marie and “glue” the blackberries to the roulades with it.
  • Garnish with mint and white chocolate shavings.

Notes & Wine Advice

Garnish Recommendation: Raspberry purée and yogurt lemon sauce
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Course; Fruit