Sponge cake roll with jelly
Description
Perfectly pairs with tea and coffee. I want to tell you, the baked goods are ready. Serve at the table.
Instructions
- 1
Step 1
1. Mix the gelatin with cold boiled water and leave to swell. Blend the berries, combine with sugar, and bring to a boil. Simmer for five minutes.
- 2
Step 2
2. Strain the hot mixture through a sieve and dissolve the swollen gelatin in it. Pour into a container so that the jelly layer is 1-1.5 cm high, skim off the foam and refrigerate until completely set.
- 3
Step 3
3. Beat eggs at room temperature with powdered sugar and vanilla until light and fluffy. Gently fold in the flour in two batches. Pour the batter onto a baking sheet lined with parchment paper and bake in a preheated oven at 200°C (392°F) for 12 minutes.
- 4
Step 4
4. Turn the sponge cake onto the baking paper and leave it to set completely. For the syrup, bring sugar and water to a boil. Let it cool.
- 5
Step 5
5. Mix the yolk with milk, strain it, then add sugar and vanilla sugar. Bring to a boil and cook until thickened. Pour into a bowl and cool completely. Beat the soft butter with a mixer for five minutes.
- 6
Step 6
6. Add the cooled syrup one spoon at a time (reserve part of the syrup for soaking the sponge cake), thoroughly beating after each addition. Remove crusts from the cake layers and trim the edges. Soak them with the syrup and let sit for 10 minutes. Cut the jelly into strips.
- 7
Step 7
7. Spread the sponge cake with cream, setting aside a couple of spoonfuls for decoration. Place the strips of jelly on top (the layer of cream underneath should be thicker), roll tightly into a jelly roll, spread the top with cream, and sprinkle with grated chocolate. Refrigerate for 2-3 hours.