Baking: Vanilla Swiss Roll with Blackberries

on the day before

1. Sort the blackberries, mix with 100 g sugar and a splash of lemon juice and bring to the boil. Let the gelatine soak in a little cold water, squeeze it out and dissolve it in the hot blackberry mixture. Let it cool and solidify overnight.

the biscuit

1. Separate the eggs and beat the egg whites until stiff.
2. Beat the egg yolks, sugar and water with a hand mixer for approx. 3 – 4 minutes to a light cream. Stir in the vanilla pulp.
3. Use a whisk to fold the flour, cornstarch, baking powder and salt together with the stiff egg white into the cream.
4. Line a baking sheet with foil or paper and distribute the dough evenly on it.
5. Bake at 175 degrees in a non-preheated oven for about 10 – 15 minutes until golden yellow.
6. Sprinkle a kitchen towel with sugar and turn the finished sheet of dough over it. Carefully peel off the foil. In the case of paper, rub it off with a wet cloth before peeling off. This will help the paper to detach itself from the sheet of dough.
7. Roll up the pastry sheet from the narrow side together with the cloth and let it cool down completely.

the filling

1. Mix the quark with the sugar, mascarpone and lemon juice.
2. Now carefully roll up the sheet of dough and spread a good three quarters of the cream on it. Using a small spoon, cut up the firm gooseberry compote and place small heaps on top of the quark cream. Leave two to three tablespoons for the garnish.
3. Now roll up again from the narrow side, spread the quark cream and garnish with the blackberry compote and a few mint leaves.