Berries make a colourful and tasty addition to this beautiful berry mascarpone roll. With a moist and decadent almond sponge, a mascarpone cream filling, and colourful fresh berries, this cake is a harmony of flavors.
Serves 8 -10
For the Syrup
100 ml water
1 tablespoon Kirch or Grand Marnier Liqueur
For the Biscuit
4 large eggs
40g almond flour - powder
For the Mascarpone Cream
2 gelatine sheets
2 tablespoon water
1 teaspoon Vanilla extract
350g fresh mixed berries
150g fresh mixed berries
1 teaspoon Vanilla sugar
Icing sugar (powder sugar)
1. In a small bowl, put the gelatine sheets in cold water. Let them soak for about 10 minutes, until it becomes soft.
Make the Syrup
2. In a saucepan, mix sugar and water; bring to a boil. Remove from heat and let cool. Add Kirsch or Grand Marnier Liqueur. Set aside.
Make the Mascarpone Cream
3. In a saucepan, heat 2 tablespoons water with 1 teaspoon vanilla extract. Remove from heat.
4. Gently squeeze the water out of the gelatine sheets. Add it in saucepan (water and vanilla). Stir well until the gelatine has dissolved.
5. In a bowl, beat the mascarpone and sugar until smooth. Stir the dissolved gelatine in. Refrigerate.
Make the Biscuit
6. Preheat the oven to 160°C (320°F). Butter and line with baking paper a 38x25 cm (15x10-inch) baking sheet. In a small bowl, mix flour and almond flour. Set aside.
7. In a medium bowl, whisk the egg yolks and sugar until pale and fluffy.
8. In a separate bowl, whisk the egg whites until they form soft peaks.
9. Stir one third of the egg whites into the yolk mixture to loosen. Fold in another third, working gently with a spatula to lift the mixture and keep it from deflating. Repeat with the remaining third. Using a spatula, gently fold the flour mixture into egg mixture to combine.
10. Pour the batter into the prepared pan and level the surface with a spatula. Bake in the middle of the oven for 8-10 minutes, until the top of the cake is golden. Don't over-bake or it will be hard to roll.
11. Meanwhile, run a clean kitchen towel under running water and wring it thoroughly so it is just moist.
12. Remove the biscuit from oven. Top the cake with the moist kitchen towel, and flip the pan. Remove lining baking paper.
13. Brush the cake with the syrup. Roll the cake in the towel (from the narrow side) along its length. Let cool completely.
Assemble the Roll
14. Carefully, unroll the cake. Spread a third of the mascarpone cream over biscuit, leaving a 1 cm border on all sides. Arrange the berries on top, gently form it into a cake roll. Starting from 1 short end, roll up biscuit, using paper, to form a Swiss roll. Wrap paper firmly around roll to secure. Refrigerate for 2 hours or until well chilled.
15. Using a palette knife, spread the top and sides of the roll with the remaining mascarpone cream. Decorate with the remaining berries, dust with powder (icing) sugar and serve.
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