John Myers
Contents
show
Bisquitroll with Goji Berries and Cream
The perfect bisquitroll with goji berries and cream recipe with a picture and simple step-by-step instructions.
for the biscuit dough
- 6 piece Organic eggs
- 180 g Sugar
- 1 packet Vanilla sugar
- 70 g Flour
- 70 g Food starch
- 1 tsp Baking powder
- 1 pinch Salt
for the filling
- 50 g Dried goji berries
- 100 ml Apple juice naturally cloudy
- 500 ml Cream
- 2 packet Cream stiffener
- 2 packet Vanilla sugar
- 1 tbsp Powdered sugar
- 5 tbsp Apricot jam
Preparation of the biscuit dough
- Beat the eggs with the mixer, one at a time, for about 7 minutes until frothy. Pour in the sugar and vanilla sugar and keep beating until the sugar has dissolved.
- Mix the flour, cornstarch, baking powder and a pinch of salt, from sifting, so that no lumps form in the dough and fold into the egg mixture with a whisk.
- Spread the biscuit batter on a baking sheet lined with baking paper. Bake in a preheated oven at 180 degrees for 10 minutes until golden yellow.
- Turn it out onto a damp tea towel sprinkled with sugar and roll it up carefully. Let cool down.
Preparing the filling
- Soak the dried goji berries (available in Asian shops; organic shops; health food stores and online shops) in apple juice for at least 60 minutes, then drain well in a sieve.
- Whip the cream with the cream stabilizer, vanilla sugar and 1 tablespoon powdered sugar until stiff. Carefully fold the goji berries (save a few for decoration) into the cream.
Final sprint
- Roll back the biscuit roll, brush with apricot jam (I use homemade), fill with the goji-bereen cream and roll up. Brush with whipped cream as desired. Garnish with whipped cream and goji berries.
!!!
- Chill the goji berry biscuit rolls for 4 hours. This special delicacy also tastes delicious the next day.
- ♥ * ~ Have fun trying out and enjoying! ~ * ♥
Facebook Comments