Berry Yogurt Roll
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the sponge cake base:
- 2 egg (s)
- 1 egg yolk
- 150 grams sugar
- 1 packet vanilla sugar
- 150 grams flour
- 1 teaspoon Baking powder
- 50 ml milk, warm
- 50 g butter, dissolved
For the filling:
- 500 g strawberries, (or 250 strawberries & 250 raspberries)
- 6 piece (s) sweets (strawberry yoghurt bar)
- 400 ml cream
- 4 sheets gelatine, white
- 4 sheets gelatine, red
- 30 grams sugar
- 150 g yourt (strawberry yourt)
- 150 g yourt (blackberry yourt)
For decoration:
- 2 piece (s) sweets (strawberry yoghurt bar)
Print Recipe
Pin Recipe Instructions
- For the dough, beat the eggs and yolks for a minute until frothy. Sprinkle in sugar and vanillin sugar in a minute and beat for another two minutes. Mix flour with baking powder, sift in portions onto the ice cream and briefly stir in with the milk on the lowest setting. Place the dough on a greased parchment paper
- Paint a sheet (30 x 40 cm).
- Bake at around 200 ° C (fan-assisted, preheated) for around 8-10 minutes.
- Turn the sponge cake onto a damp tea towel sprinkled with sugar, pull off the baked paper quickly but carefully, roll up the longer side of the plate and let it cool.
- For the filling, wash, drain and remove the stems from the strawberries. Puree 200 g of it, put some fruits aside for garnishing, dice the remaining strawberries. If frozen, let the raspberries thaw. Cut the strawberry yoghurt bars into slices (put them briefly in the freezer beforehand).
- Soak gelatine, squeeze out, dissolve and add some of the strawberry puree, then mix the whole thing with the puree and then add sugar and yoghurt, whip the cream until stiff and fold in when the mixture becomes thick. Remove a third of the cream and fold in the strawberry cubes, raspberries and bar slices under the rest.
- Unroll the Swiss roll, spread the chunky berry cream on top and roll it up again, brush all over with the cream you left behind, refrigerate for about 2 hours.
- To garnish, garnish the roll with the remaining strawberries and bars cut into pieces or slices before serving.
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