Sponge Roll with Strawberry-Berry Jam and Whipped Ganache

Ingredients

• 30 г egg yolks
• 80 г whole eggs
• 60 г sugar for the egg-yolk mixture
• 7 г vanilla paste for the sponge
• 50 г egg whites
• 20 г sugar for the meringue
• 40 г flour (Sift.)
• 50 г sugar for the vanilla syrup
• 50 г water for the syrup
• 10 г vanilla paste for the syrup
• 60 г berry purée
• 60 г strawberry purée
• 25 г sugar for the berry purée
• 2 г NH pectin
• 10 г sugar for the pectin mixture
• 12 г lemon juice
• 2 г orange blossom water
• 220 г whipping cream, 35% fat (Heat 110 g; add the rest at the end.)
• 5 г vanilla paste for the ganache
• 50 г white chocolate
• 12 г gelatin mass (Prepare with 3 g powdered gelatin dissolved in 15 g warm water; use 12 g of the prepared mass.)
• strawberries for decoration (For decoration.)
• berries for decoration (For decoration.)

Steps

1. 1

   Beat the egg yolks, whole eggs, and 60 g sugar with an electric mixer until thick and pale.

2. 2

   In a separate bowl, beat the egg whites with 20 g sugar until a meringue forms.

3. 3

   Combine the egg mixture with the meringue. Gradually sift in the flour and gently fold it in, taking care not to overmix.

4. 4

   Spread the batter onto a 30 × 30 cm baking tray and bake at 180 °C for 6–7 minutes.

5. 5

   Immediately after baking, remove the sponge from the pan and leave it to cool.

6. 6

   For the syrup, combine the sugar, water, and vanilla paste. Boil for 5 minutes, then set aside to cool.

7. 7

   For the jam, cook the berry purée, strawberry purée, and 25 g sugar over low heat.

8. 8

   Mix the pectin with 10 g sugar. Add this mixture to the warm purée, stirring constantly.

9. 9

   Add the lemon juice and orange blossom water. Stir and refrigerate the jam until cooled.

10. 10

    For the ganache, bring 110 g cream and the vanilla paste to a boil.

11. 11

    Pour the hot cream over the white chocolate and mix well until smooth.

12. 12

    Add the gelatin mass and mix.

13. 13

    Add the remaining cold cream and mix. Chill the mixture for 1 hour in the freezer or 3 hours in the refrigerator, until thickened.

14. 14

    Before using, whip the chilled ganache for 4–5 minutes.

15. 15

    Once the sponge has cooled, soak it with the vanilla syrup.

16. 16

    Freeze the layer of jam before adding the whipped ganache.

17. 17

    Add the whipped ganache and freeze again for a few minutes so the dessert is easier to slice and shape.

18. 18

    Cut the sponge into strips 5 cm wide.

19. 19

    Decorate with whipped ganache, strawberries, and berries.

Notes

The source does not specify the exact method for rolling or shaping the roulade after cutting the strips; it only mentions chilling the layers, cutting them into 5 cm pieces, and decorating.

Nutrition per serving

• dessert
• baking
• roulade
• sponge cake
• strawberries
• berries
• white chocolate
• ganache