Blueberry Roll Cake Cheesecake
Ingredients
Blueberry puree
- 280g Blueberry
- 70g Sugar
- 10g Lemon juice
Roll cake sheet
- 3 Egg yolks
- 15g Sugar
- 3g Vanilla extract
- 45g Milk
- 23g Vegetable oil
- 45g Cake flour
- 3g Corn starch
- 3 Egg whites
- 45g Sugar
- 130g Whipping cream
- 13g Sugar
Cheesecake
- 6g Gelatin + 30g Water
- 200g Cream cheese
- 20g Sugar
- 40g Plain yogurt
- 50g Blueberry puree
- 5g Lemon juice
- 120g Whipping cream
Blueberry Jelly
- 5g Gelatin + 25g Water
- 150g Blueberry puree
- 20g Water
Instructions
Blueberry puree
- Grind the blueberries in a blender and place in a saucepan.
- Add the sugar and lemon juice and bring to a boil over low heat.
- Simmer, stirring constantly, until slightly thickened, pour into a bowl and cool in the refrigerator.
Roll Cake
- Whisk the egg yolks with the sugar and vanilla.
- Add the vegetable oil and milk and mix evenly.
- Add the flour, cornstarch, and baking powder, mix evenly, and leave to stand.
- Fold the sugar into the egg whites in three separate batches to make meringues that hold soft peaks.
- Fold half of the meringue into the yolk mixture, then fold in the bowl with all the meringue.
- Mix slowly so that the meringue doesn't curdle, pour into the oven pan, flatten, and bake in a preheated oven at 180 degrees for 15 minutes, then remove from the mold and leave to cool.
- cut into 4 long 4.5 cm slices (the last one should be cut diagonally)
- Whip the whipping cream with the sugar until stiff peaks form.
- Spread a thin layer of blueberry puree on the rolled cake sheets and spread the whipped cream on top.
- Take 1 rolled cake sheet, turn it around, and place it on a plate, then roll the cake around it.
- tidy up the cream that has risen to the top, wrap it with a strip of mousse, and place it in the refrigerator.
Cheesecake
- Mix powdered gelatin with water and let stand for 10 minutes.
- mix room temperature cream cheese to soften, add sugar and plain yogurt, and mix.
- Mix in the blueberry puree and lemon juice.
- Melt the soaked gelatin in the microwave for 15 seconds to dissolve, then fold in.
- Fold in the 50% whipped cream.
- Pour the cheesecake batter over the rolled cake, flatten it, and set it in the freezer for about 10 minutes.
- mix powdered gelatin with water and let stand for 10 minutes.
- Add the blueberry puree to the water and mix.
- Heat the soaked gelatin in the microwave for 15 seconds and stir into the blueberry puree.
- pour over the set cheesecake, flatten, and place in the freezer to set for about an hour.
