Biscuit roll with lingonberry mousse
Description
The recipe won't take much time. Let's prepare a biscuit roll with lingonberry mousse at home. The hot biscuit should be rolled up immediately—either with parchment paper or (if baked with butter) using a towel. The mousse can be made with gelatin, but in our case, I mix cream with sweet lingonberry filling. Good luck with cooking! The pastry is ready. Serve it at the table.
Instructions
- 1
Step 1
1. Preheat the oven to 180 degrees. Line a baking pan (28 by 28 cm) with parchment paper. In a bowl, beat one whole egg and three egg yolks with vanilla sugar. In a saucepan, melt 35 g of butter, add flour and heat.
- 2
Step 2
2. Transfer the warmed oil and flour mixture to a large bowl and add the egg mixture.
- 3
Step 3
3. Then add the milk and mix well.
- 4
Step 4
4. Strain the resulting batter through a sieve to remove any lumps.
- 5
Step 5
5. The remaining three egg whites should be beaten, gradually adding sugar, until stiff peaks form.
- 6
Step 6
6. Then gradually add the dough to the egg whites beaten with sugar. Mix well.
- 7
Step 7
7. Evenly spread the resulting dough over the parchment-lined pan.
- 8
Step 8
8. The dough is ready for baking.
- 9
Step 9
9. Bake the sponge cake for 20 minutes. Wrap the finished sponge cake in parchment paper and let it cool completely—this will keep it moist.
- 10
Step 10
10. Place the cranberries, 75 g of sugar, and a cinnamon stick into a small saucepan, then pour in water. Bring to a boil, then simmer over low heat for 20 minutes. Remove the cinnamon stick and let cool. Spread the cooled biscuit with the cranberry filling and whipped cream (whip the cream until stiff peaks form, adding a pinch of salt, or use ready-made whipped cream). Carefully roll into a log, then wrap in paper.
- 11
Step 11
11. Chill the roll in the refrigerator and serve. Sprinkle with powdered sugar.