John Myers
Pumpkin Seed Swiss Roll with Blueberry Filling
The perfect pumpkin seed swiss roll with blueberry filling recipe with a picture and simple step-by-step instructions.
- 5 Free range eggs
- 50 g Flour
- 50 g Pumpkin seeds
- 90 g Sugar
- 1 Baggage Vanilla sugar
- 1 tsp Baking powder
- 1 tsp Organic lemon zest
- 150 g Blueberries
- 1 tsp Cardamom
- 1 Cinnamon stick
- 2 tbsp Sugar
- 1 tsp Food starch
- 250 g Mascarpone
- 150 g Cream
- 50 g Sugar
- 4 leaf Gelatin
- 1 packet Vanilla sugar
- The ingredients are divided into the 3 baking steps: biscuit base, blueberry filling, cream. BISQUITBODEN Line a sheet (40 by 30 cm) with baking paper. Preheat the oven to 200 degrees. Separate the eggs and beat the egg whites until stiff. Mix egg yolks with sugar and vanilla sugar until creamy. Add lemon zest, ground pumpkin seeds, flour and baking powder. Fold in the egg white and smooth the mixture on the baking paper. Bake at 180 degrees (preheated) for approx. 8-10 minutes. Use a wooden stick to test whether the dough is through. Immediately roll out the biscuit batter onto a damp tea towel that has been thinly sprinkled with sugar. Carefully peel off the baking paper, fold in the ends of the cloth and roll up the dough and place in a cool place.
- BLUE FILLING Put blueberries in a saucepan. Add sugar, cinnamon stick and cardamom and simmer for 3-4 minutes. Remove the cinnamon stick. Mix the cornstarch with a little water until smooth and add to the blueberries. Stir everything well, bring to the boil briefly and puree. Let the mass cool down completely. * The blueberries can of course only be mashed halfway, then you have some firm fruit
- CREAM whipped cream with vanilla sugar until stiff. Mix the mascarpone with the remaining ingredients until creamy. Soak the gelatine according to the instructions on the packet, then heat it in a small saucepan and stir into the mascarpone cream. Add the cooled berries and stir again. Fold in the cream. Mix everything well.
- BISQUITROLL Unroll the biscuit roll and coat with the blueberry filling. Apply less filling at the end of the roll. Roll up the biscuit roll tightly again – I wrapped tight aluminum foil around the tea towel and made the roll a little tighter. Store bisque rolls in the refrigerator for at least 3 hours. Before serving, cut off the ends and dust the biscuit roll with powdered sugar. Fresh blueberries and blackberries are very nice for decoration.
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