Wild Blueberry Jelly Roll
3 eggs, medium
1/2 cup plus 2 tablespoons (125 g) sugar
1 pinch of salt
2 oz (60 ml) sparkly water
1 cup (125 g) flour
1/4 cup (25 g) starch
1 1/2 teaspoons baking powder
2 cups (300 g) frozen wild blueberries
1/3 cup (100 g) lemon curd
3/4 cup (50 g) sugar
1/2 cup (120 g) low fat cottage cheese
1/2 cup (200 g) whipping cream
1/4 cup (60 ml) fresh lemon juice
2 tablespoons powdered sugar
1 envelope (7 g) gelatin
Sugar for decoration
1. Preheat oven to 400 degrees F (200 degrees C). Whip eggs, sugar, salt and mineral water until light and creamy. Combine flour, starch and baking powder and sieve onto the mixture, carefully folding it in. Place wax paper on baking tray and distribute the batter evenly. Bake for approx. ten minutes in preheated oven.
2. Spread a tea towel out on clean surface and sprinkle it generously with sugar. Turn the cake upside down onto the towel, and remove wax paper. Roll cake up with the towel inside and let cool.
1. Defrost wild blueberries. Soak gelatin sheets in cold water. Combine lemon curd, sugar and cottage cheese. Drain gelatin, dissolve in warm water and add drop-wise into curd mixture. Whip cream and fold in.
2. Unroll cake and spread filling evenly, leaving a border of about 1/2 inch (1 cm); distribute blueberries evenly onto the filling. Re-roll the cake and chill for at least one hour. Serve sprinkled with powdered sugar.
Preparation time: approx. 45 minutes
Nutritional information per serving:
Carbohydrate: 36 g
Protein: 5 g
Fat: 5 g
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