Blackberries On A Honey Cream Roulade
Ingrediënten
Ingredients for 8 Servings
- 4 Egg whites
- ⅓ cup 80 g Granulated sugar
- 4 Egg yolks
- Vanilla sugar
- lemon zest
- Salt
- ½ cup 80 g Whole wheat flour
- 1¼ cups 150 g Apricot marmalade
- Coconut flakes
- 7 oz 200 g Blackberries
- White couverture chocolate
- Mint and white chocolate shavings to garnish
For the Honey Cream
- 1 cup 250 ml Yogurt
- ¼ cup 80 g Honey
- Juice of 1 lemon
- Juice of 1 orange
- 3 Sheets gelatin
- ¾ cup 200 ml Whipped cream
Instructies
- 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.
Notes / Tips / Wine Advice:
Garnish Recommendation: Raspberry purée and yogurt lemon sauce
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