John Myers
Ingredients for 1 servings:
- 6 eggs
- 120 g sugar
- 1 packet of vanilla sugar
- 1 pinch of salt
- 120 g spelt flour
- 125 g curd cheese, 20%
- 125 g natural yogurt
- 125 g sweet cream (whipping cream)
- 2 sheets of gelatin
- 1 tbsp rum
- 3 tbsp powdered sugar
- 200 g blueberries
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
slightly fruity
Beat the eggs with sugar, vanilla sugar, and salt until fluffy. Carefully fold in the flour. Spread the batter onto a baking sheet lined with baking paper and bake at 180°C for 12-15 minutes until light brown. Turn the sponge cake out onto a sheet of baking paper dusted with sugar, peel off the paper, and roll up the cake while still warm using the dusted paper. For the cream, soak the gelatine in cold water. While the curd cheese is still smooth, mix the yogurt and powdered sugar. Whip the cream until stiff. Squeeze out the gelatine, dissolve it in the warm rum, and quickly stir it into the curd cream. Fold in the cream and blueberries. Roll out the sponge cake, spread the cream on top, and roll up the sponge cake again. Decorate as desired!
Facebook Comments