Table of contents:
- Ingredients for a biscuit roll with cardamom and blueberry jam
- How to make a biscuit roll with cardamom and blueberry jam
Video: Sponge Roll With Cardamom And Blueberry Jam. Step-by-step Recipe With Photo
This roll is called the classic Swiss breakfast roll. The recipe is very simple and the result is amazing. Delicate, yellow cornmeal biscuit with cardamom and orange aromas and a spiral of blueberry jam inside.
The secret to making the right roll is speed. Be sure to preheat the oven first, quickly beat the eggs with sugar, mix the dough and bake a thin biscuit for no more than 7-8 minutes, then immediately roll it into a roll so that the biscuit "remembers" how it should look. All actions are described in detail in this recipe.
- Cooking time: 45 minutes
- Servings: 6
Ingredients for a biscuit roll with cardamom and blueberry jam
- 50 g corn flour;
- 50 g wheat flour;
- 3 g of baking soda or baking powder;
- 5 g vanillin;
- 2 eggs;
- 110 g caster sugar;
- 200 g blueberry jam;
- cardamom, orange peel;
- cocoa powder and icing sugar for decoration.
How to make a biscuit roll with cardamom and blueberry jam
Mix the dry ingredients for the biscuit. Sift wheat flour, add corn flour, vanillin and baking powder for dough (can be replaced with a pinch of baking soda).
If you couldn't find corn flour, then there is a very simple way out - grind corn grits in a coffee grinder. The resulting flour is not as finely ground as its industrial counterpart, but the biscuit is very fluffy.
Beat two fresh and large chicken eggs with fine sugar until the mass triples in volume.
We turn on the oven to warm up to 170 degrees Celsius.
Mix dry and liquid biscuit dough ingredients. We knead very carefully so that the air bubbles that formed when beating the eggs remain in the dough.
Grind the cardamom seeds in a mortar very finely, add together with a teaspoon of orange zest to the biscuit dough. Mix gently again.
Cover the baking sheet with oiled parchment. Pour out the dough, smooth it out and immediately place it in a fully heated oven. We bake for 7-8 minutes. If you overexpose the biscuit, it will become fragile and it will be difficult to roll it into a roll.
Remove the parchment from the hot biscuit, immediately fold it tightly. The biscuit has a "genetic" memory - when the roll cools down, it can be safely turned into a layer, and then rolled up again.
Unroll the slightly cooled roll and grease generously with blueberry jam.
Roll up the roll again, now with jam, put it in the refrigerator. There is gelatin in the blueberry jam, with which I missed the biscuit, so it must be cooled well.
Gently cut the edges of the biscuit, sprinkle it with powdered sugar. Sprinkle the sponge cake through a fine sieve to create an even layer of powdered sugar.
Any patterns can be applied to powdered sugar, for this we take an edible powder of a contrasting color, for example, cocoa powder. We put a stencil on the roll (I had snowflakes), sprinkle with cocoa powder through a sieve.
The result is a delicious and aromatic biscuit roll with cardamom and blueberry jam. Bon Appetit!