With a little more training of the jam Swiss Role there are a multitude of recipes that can made based on it. One very refreshing cake that I really like is the Blueberry Swiss Role. Very little sugar and fresh, I also love its beautiful colors.
Make the Swiss Role according to the basic recipe.
When you return it onto the sugared cloth after baking, roll it up immediately inside the cloth, with the cloth separating each layer, unfilled, and let it cool for about 30 minutes.
- 200 g blueberries
- 125 g quark (20% fat) or greek yoghurt
- 75 g blueberry jam
- 125 g whipping cream
- Icing sugar for dusting
For the filling, wash the blueberries and pat dry.
Mix the quark with the jam. Whip the whipping cream until stiff and fold in the quark mix.
Unroll the biscuit and fill with the cream.
Spread 2/3 of the blueberries on top, then roll the sponge back up again.
Dust the Swiss Role with icing sugar and garnish with the remaining blueberries.
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