Blackberries On A Honey Cream Roulade

For the honey cream, mix yogurt with honey.

Add cold water to the gelatin.

Warm the lemon and orange juice and dissolve the gelatin in it.

Mix with the yogurt.

As soon as the mixture begins to gel, fold in the whipped cream.

Chill.

For the cake, preheat the oven to 350 °F (180 °C).

Beat egg whites to stiff peaks with granulated sugar.

Slowly mix in the yolks, and then fold in the salt, vanilla sugar, and lemon zest.

Finally, carefully fold in the sifted flour.

Spread on a baking sheet lined with parchment paper.

Bake for 10–15 minutes, until golden brown.

Let the cake cool, then halve lengthwise.

Spread the honey cream on the cake base, roll up, and chill.

Then brush the roulades with apricot marmalade and roll in coconut flakes.

Slice and arrange the roulades.

Melt the white chocolate in a bain-marie and “glue” the blackberries to the roulades with it.

Garnish with mint and white chocolate shavings.