Blueberry Bliss Roll Cake

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Blueberry Bliss Roll Cake

With its soft sponge cake, creamy mascarpone filling, and tangy blueberry sauce, it’s a perfect balance of flavors. Plus, it’s easy to make, so you can enjoy the satisfaction of creating something delicious from scratch.

 

Blueberry Bliss Roll Cake

Blueberry Bliss Roll Cake

Ingredients

  • For the sponge:
  • 3 eggs
  • 1/2 cup sugar
  • 1 packet vanilla sugar
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • For the cream:
  • 500g mascarpone cheese
  • A bit of lemon zest
  • 200ml heavy cream
  • 3 tablespoons sugar
  • 1 packet cream stabilizer
  • For the blueberry sauce:
  • 200g frozen blueberries
  • 3 tablespoons sugar
  • 1 tablespoon cornstarch
  • 2 tablespoons water

Instructions

For the blueberry sauce:
We cook all the ingredients in a pot until it thickens to a jam-like consistency, then let it cool.

For the sponge:
We beat the eggs, sugar, and vanilla sugar until fluffy, then sift in the flour and baking powder. Pour the batter onto a baking sheet lined with parchment paper and spread evenly. Bake at 200°C for 10 minutes, then let it cool.

For the cream:
We mix mascarpone, sugar, lemon zest, heavy cream, and cream stabilizer until smooth, then chill for 15 minutes.

Assembly:
Flip the sponge, remove the parchment paper, and spread the blueberry sauce on top. Reserve 3 tablespoons of cream for decoration and spread the rest over the sauce. Cut the sponge into 5cm-wide strips and roll the first strip into a cylinder, placing it in the center of a cake mold. Wrap the remaining strips around it.

© Maria

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