Friday, August 2, 2013
Cream Cheese & Summer Berry Roulade
175 g sugar
15 g corn flour
vanilla extract or grated lemon rind
250 g soft cheese
100 g sour cream(you can use 100 ml whipped cream instead)
2 tbsp sugar
~300 g mixed summer berries
Whisk egg whites with half of the sugar until stiff.
Whisk egg yolks separately with rest of the sugar until pale yellow.
Carefully mix the eggs together & sift in the flour & cornflour,add some vanilla extract or grated lemon rind.
Cover the baking sheet 30x40 cm with baking paper,spread the mixture all over.
Bake at 200C for 7 min or until ready.
Place on the table the sheet of baking paper,sift over some icing sugar.
Turn the cake onto the sugary baking sheet,carefully remove the old baking paper & let it cool.
Now make the filling by mixing together soft cheese,sour cream & sugar.
Spread it over the cooled cake,leaving a 1cm border.
Scatter the berries over the filling.
Roll up the roulade, starting from the long edge, using the baking paper to help you.
Chill at least 2-3 hours before serving.
Dust with icing sugar.