INGREDIENTS (35×25 cm tray)
5 eggs, 110 g sugar, 110 g flour, 1 vanilla bean, 1 pinch of salt, 250 g blueberry jam, 50 g white chocolate (for decoration), berries (for decoration)
Preparation method:
Separate the egg whites from the yolks and place them in two separate bowls. Add the sugar to the yolks and the seeds from the vanilla bean and mix until they lighten in color and double in volume. Add the salt to the egg whites and mix until they no longer fall off the mixer blades. Add the yolks to the egg whites in 2-3 batches and mix carefully, from the bottom up. Sift the flour directly over the resulting composition. Mix again, carefully, from the bottom up, until homogenized. Grease a tray with a little butter and baking paper and add the composition. Level it carefully and bake the roulade in the preheated oven at 180°C for 10-12 minutes. Turn the roulade top over on a damp baking paper and carefully remove the hot baking sheet. Wrap it carefully in the damp baking paper, tighten the ends and then wrap the roll in a damp cotton cloth. Let the roulade cool completely, then remove the cloth and baking paper. Spread the blueberry jam on the surface of the roulade and roll it carefully. Wrap the roulade in plastic wrap and put it in the refrigerator for 30 minutes. After resting, decorate the roulade with melted white chocolate and fruits, blueberries and raspberries, or powder it with vanilla sugar. Slice it and serve with pleasure. It’s delicious!
Author: Laura Adamache