Biscuit roulade with cranberry souffle
Ingredients
biscuit:
- 4 eggs
- 150 g sugar
- 8 g vanilla sugar
- 150 g flour
- 10 g baking powder (or 1 teaspoon of hydrated soda)
souffle:
- 10 g of gelatin
- 250 ml cream 33-35%
- 100 g sugar
- 150 g blueberries (or any berries, to taste - frozen or fresh)
Preparation
Prepare the biscuit.
Beat eggs with sugar and vanilla sugar (whisk for about 5 minutes).
Add baking powder and flour, stir.
The pan (I used a baking sheet with a size of 30-40 cm) greased with oil or cover with baking paper.
Pour the batter, smooth. The layer of dough should be about 3 mm.
Place in a preheated 180 degree oven, bake for 15-20 minutes.
Hot biscuit roll in the roll, together with baking paper.
If paper is not available, the cake can be laid on a towel and roll in the roll together with the towel.
Cool.
Prepare the souffl.
Gelatin soaked in 100 ml of cold boiled water and leave to swell (as much as is indicated on the packaging).
Then gelatin, bring to a boil, but do not boil.
Cool to room temperature.
Whip the cream with the sugar until the formation of fluffy mass (exact time whipping can't say, it depends on the cream).
Add gelatin, stir.
Add cranberries.
To mix.
Souffle put in the refrigerator to make it a little sagastao.
Roll to deploy, to put souffle (little souffl to leave), smooth.
To roll, this time without the paper.
Lubricate the remaining souffl. Put in the fridge for 3-4 hours, then cut into pieces.
Bon appetit!
