John Myers
Blueberry and Almond Swiss Roll
The perfect blueberry and almond swiss roll recipe with a picture and simple step-by-step instructions.
- 1 packet Custard powder, for cooking
- 350 ml Milk
- 3 tbsp + 100 g Zucker
- 4 Eggs size M
- 50 g Ground almonds
- 1 packet “Almond-Flavored” pudding powder, for cooking
- 1 tsp Baking powder
- 100 g Flaked almonds
- 150 g Butter
- 200 g Blueberries
- Bring 1,300 ml milk to the boil. Mix the vanilla pudding powder with 50 ml milk and 3 tablespoons sugar. Stir in the pudding powder, bring to the boil briefly and place in a bowl. Cover with cling film and allow to cool to room temperature.
- Preheat the oven to 200 ° C (convection: 175 ° C). Line a baking sheet with parchment paper.
- Separate the eggs. Beat the egg whites with 100 g sugar until stiff. Stir in egg yolks. Fold in ground almonds, almond pudding powder and baking powder. Spread the mixture on the prepared baking sheet and sprinkle with flaked almonds. Bake in the preheated oven for about 6 minutes.
- In the meantime, sprinkle a cotton towel with sugar. Turn the finished sponge cake on top and roll it up with the kitchen towel. Let cool down.
- Beat the butter with 1 tablespoon of sugar. Stir in the pudding. Unroll the sponge cake and spread the cream on top, sprinkle with berries. Roll up the sponge cake again and refrigerate for at least 1 hour.
- Tip 6: Always turn the sponge cake out onto a sugared kitchen towel. Damp towels make the sponge cake platter brittle, it can then no longer be rolled and it is very difficult to put it on a cake tin.
Facebook Comments