17 May 2011

One more for the road - Heidelbeerroulade (Blueberry Cream Roulade)

Enough with the chocolate, right??

To truly appreciate chocolate you have to step away from it every once in a while, so I'm taking a day trip to the land of fruit and cream.  There must always be cream.  The truth is that I'm going on a trip - solo - and thought it would be sweet to surprise Cody with something to munch on while I'm away.  I'm also feeling a little anxious about leaving and baking calms me.

Since this is a surprise, I thought it should be light and refreshing, like me! Reading through Kaffeehaus the Heidelbeerroulade in the Simple Cakes chapter sounded easy and made my lips smack. It's a rolled vanilla sponge cake stuffed with blueberry cream and fresh blueberries. This is more of a homemade dessert recipe, but roulades pop-up in small cafes in Austria too.

What Happened:

This recipe is as quick to make as a box cake.  I think I had it done in less than 90-minutes. That 90 minutes not only includes cooling time for the cake but also rolling it up the first time without the berries, realizing my goof, unrolling it, adding the berries and rolling it all up again!

Just know the length of the recipe makes it seem more complicated than it is.  It takes a lot of words to describe simple actions.  Basically, you whip up a standard sponge cake, bake it for 15 minutes, roll it up using a kitchen towel, let it cool, unroll it, slather it with flavored whipped cream and berries, roll it up one last time and chill.

Things I would change:
  • I would up the sugar in the blueberry puree to make sure it imparted flavor to the unsweetened whipped cream.  Taste it to make sure it's in the ballpark before folding in (sugar increase already in the recipe).
  • Make sure you like the taste of whatever orange liqueur you add to the puree as you will taste it in the background.  It might be worth the Grand Marnier splurge.
The Result:

Once the cake set for an hour in the refrigerator, the flavors melded well.  It's pretty and light and the cake is a chewy little pillow (weird, but true).  Like I said, I upped the sugar - a rarity for me - to make sure the blueberry came through.  I LOVE that this could be a weeknight splurge cake.  Flavor combinations are limited only by your imagination and what's in season at the market.

This one's too simple to skip so don't.

Your turn.

Blueberry Cream Roulade
adapted from Kaffeehaus by Rick Rodgers
serves 8

3 T     unsalted butter
1 t      vanilla
6        eggs, room temp
2/3 c   sugar
1 c      flour
1/8 t   salt

Blueberry Cream
2 T      orange-flavored liqueur, Cointreau
1 T      water
 2 ½ t  powdered gelatin
1 pint  fresh blueberries, divided
1/3 c   powdered sugar
1 c      heavy cream

powdered sugar for sprinkling

1. Place rack in the center of the oven and preheat to 350 degrees.  Butter a jellyroll pan (15 1/2x 10 ½-inch) and line the bottom with parchment or wax paper.  Dust the pan with flour and tap out the excess.

2. In a small saucepan brown the butter.  Skim the foam off the top and pour the clarified butter into a bowl leaving behind the brown bits.  Stir in the vanilla.

3. Whisk the eggs and sugar together in bowl of a mixer.  Place over a pan of simmering water, whisk until eggs are very hot & sugar is dissolved.  Attach to mixer and beat with whisk on med-hi to the ribbon stage.  The mixture will be very light and tripled in volume (3 minutes). 

4. Combine the flour and salt and sift half the mixture over the eggs and gently fold in with a whisk or rubber spatula until the white streaks are gone.  Repeat with the remaining flour.  Transfer a large dollop of batter to the bowl with the butter and vanilla and whisk to combine.  Fold this mixture into the batter.  Pour into the pan, smooth with spatula making sure to fill the corners.

5. Bake until the cake springs back – about 15 minutes.  Run a knife around the edges to release.  Sift powdered sugar over the top of the cake (so it won't stick to the towel).  Place a clean towel over the cake.  Invert the cake onto a large wire rack to un-mold.  Carefully peel off the parchment. Using the towel as an aide, roll up the cake into a thick cylinder.  Wrap the cake in the towel and cool completely on the rack.

Blueberry cream:
1. Combine the liqueur and water in a small bowl along with the gelatin.  Let it stand for a couple of minutes until the gelatin absorbs the liquid.  Melt the gelatin in 10 second bursts in the microwave stirring between each.  Stop once the gelatin dissolves.  Cool to tepid.

2. Puree 1 cup of the blueberries with the sugar and zest in a blender.  Taste for sweetness (it should be a little sweeter than you want because you will add this to the unsweetened cream).

3.  Beat cream to soft peaks then slowly stream in the gelatin.  Whip to stiff peaks.

4.  Fold in the blueberry mixture.


1.  Slowly unroll the cake and spread the cream evenly over the cake leaving a ½-inch border on all sides.

2.  Scatter the berries over the cream and re-roll the cake.  Wrap it tight in plastic wrap and chill for at least 1 hour.

3.  To serve, sprinkle the roll with a coat of sifted powdered sugar and cut slices on a diagonal.  The cake can be made up to 2 days before serving.


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