Berry Roll

Name: Berry Roll - Luana J.
Ingredients: Base: 4 large eggs 6 tablespoons sugar 5 tablespoons flour 1 tablespoon cornstarch 1 teaspoon baking powder Filling 200g strawberries 150g blackberries 4 tablespoons blueberries 2 tablespoons raspberr; 500g of mixed berries; I used frozen) 3 tablespoons sugar 3 heaping teaspoons cornstarch For decoration: 3 teaspoons chocolate chips

Dessert - Berry Roll by Luana J. - Recipia

The berry roll is made from a simple sponge cake and a tangy filling, prepared from boiled fruits with sugar and starch. The sponge is rolled while warm, then left to cool before filling. I used frozen fruits, but fresh fruits can also be used. After filling, the roll is refrigerated for about an hour, and finally decorated with the reserved filling and melted chocolate. Quick Info Preparation time: not specified exactly; the preparation of the sponge and filling is done in a short time Baking time: about 20 minutes Filling cooking time: about 5 minutes Cooling time: about one hour after filling, plus the time needed to cool the sponge Total time: about 1 hour and 25 minutes, excluding the cooling time of the sponge Servings: number not specified; the roll is cut into slices Difficulty: easy Recipe type: berry dessert, suitable for family or festive meals Ingredients Sponge 4 large eggs 6 tablespoons sugar 5 tablespoons flour 1 tablespoon starch 1 teaspoon baking powder A pinch of salt Filling 200 g strawberries 150 g blackberries 4 tablespoons blueberries 2 tablespoons grapes In total, about 450-500 g of berries 3 tablespoons sugar 3 teaspoons starch A little cold water, to dissolve the starch For decoration 3 teaspoons chocolate chips Preparation method 1. Prepare the sponge Separate the egg whites from the yolks. Place the egg whites in a bowl, add a pinch of salt, and beat until foamy. Add the sugar and continue to beat for 2-3 minutes at the highest speed. The foam should be well combined. Incorporate the yolks, continuing to mix. No long mixing time is needed, just enough to homogenize the mixture. Mix the flour with the starch and baking powder separately. Add the dry ingredients over the egg foam and gently fold them in with a spatula using soft, circular movements. It is important not to mix vigorously, so the foam does not deflate. 2. Bake the sponge Pour the batter into a large baking tray lined with parchment paper. Spread it as evenly as possible. Bake the sponge in a preheated oven at 170 degrees for about 20 minutes. 3. Prepare the fruit filling While the sponge is baking, place the fruits in a bowl and mix them with the sugar. Let the fruits boil for about 5 minutes. If using frozen fruits, you can put them directly in the pot without thawing them first. Dissolve the starch in a little cold water, then pour it over the fruits. Stir until the mixture thickens. Remove the pot from the heat and let the filling cool. 4. Roll the sponge while warm When the sponge is baked, remove it from the oven and transfer it from the tray, along with the parchment paper, onto a clean, damp kitchen towel. Carefully roll the sponge using the towel, and let it cool in this shape. Rolling while the sponge is warm helps it maintain its shape and prevents it from breaking during filling. 5. Fill the roll After the sponge has cooled, unroll it from the towel. Reserve about two tablespoons of the fruit filling for decoration, then spread the rest over the entire surface of the sponge. You can remove the parchment paper before spreading the filling or while rolling, depending on what is easier for you. Roll the sponge again, gradually removing the parchment paper. Wrap the roll in the damp towel and tighten the ends. Let it cool for about an hour. 6. Decorate the roll Remove the roll from the refrigerator and take off the towel. Place it on a platter and spread the reserved fruit filling on top. Melt the chocolate chips in a double boiler or in the microwave. If using the microwave, heat the chocolate in 10-15 second intervals and stir after each interval until melted. Put the melted chocolate in a small bag and cut a tiny corner. Drizzle lines over the roll. Keep the roll in the refrigerator until serving. Why I make this recipe often It is an easy roll to prepare, with a simple sponge and a filling that can be adapted based on available fruits. The taste is balanced by the slightly tangy fruits, and the fruit cream does not require many ingredients. Additionally, the roll keeps well in the refrigerator and can be made ahead of time before serving. Tips and variations Tips Roll the sponge immediately after removing it from the oven. If it cools completely before the first roll, it may become more difficult to shape and may crack. Incorporate the flour, starch, and baking powder with the spatula using gentle movements. This step helps the sponge remain fluffy. The filling should be thickened enough before spreading on the sponge. If it is too liquid, it may run when you roll the sheet. Let the filling cool before use. It does not need to be completely cold, but it should not be hot when spreading on the sponge. Substitutions You can use fresh or frozen berries. The original recipe used frozen fruits. The fruit mixture can include strawberries, blackberries, blueberries, and grapes in the indicated quantities. If you have a mix of berries totaling about 450-500 g, you can use it as is. For decoration, you can use only melted chocolate. The reserved fruit filling for decoration is optional for appearance but makes the roll easier to recognize and ties the decoration to the filling. Variations You can change the proportion of fruits while keeping the total amount of about 450-500 g. Juicier fruits may require careful thickening with starch. If you prefer a simpler decoration, just spread the melted chocolate in stripes over the cold roll. For a neater presentation, trim the ends of the roll before serving. This step is not mentioned in the basic recipe and is just an optional decoration. Serving ideas Serve the roll cold, cut into slices. It is easier to portion after it has been in the refrigerator. You can place it on a long platter and decorate with the fruit filling and chocolate stripes, as described in the recipe. Frequently asked questions Can I use only one type of fruit? Yes. The recipe is presented with a mix of strawberries, blackberries, blueberries, and grapes, but you can also use other combinations of berries, provided you keep a total amount of about 450-500 g. Do frozen fruits need to be thawed? No, it is not necessary. Frozen fruits can be placed directly in the pot and boiled with the sugar. The filling is cooked until the fruits soften, then thickened with starch. Why is the sponge rolled while warm? The sponge is more flexible immediately after baking and is easier to shape. Rolling it in the damp towel helps it maintain its shape until it cools. When can I put the filling on the sponge? The filling is placed after the sponge has cooled and been unrolled from the towel. If the sponge is warm, the filling may become too fluid, and the roll may come apart more easily. How long does the roll keep? The roll keeps in the refrigerator until serving. The source does not specify an exact number of days, so it is recommended to consume it while fresh, especially since the filling contains fruits. Nutritional values The values below are estimates and may vary depending on the type of chocolate, the fruits used, and the size of the slices. The calculation assumes that the roll is divided into 8 slices and includes the ingredients mentioned in the recipe. Per slice: Calories: approximately 170-190 kcal Protein: approximately 4 g Carbohydrates: approximately 30-34 g Fats: approximately 4-5 g The sugars mainly come from added sugar, fruits, and chocolate. Values may be lower or higher if the slices are cut into different sizes. Storage and reheating Keep the roll covered or in a closed container in the refrigerator until serving. It is not reheated. It is served cold, directly from the refrigerator or after sitting a bit at room temperature for easier slicing.

Berry Roll

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