Blueberry Mascarpone Roll Cake
recipe

A delicious dessert featuring a light sponge cake filled with creamy mascarpone and blueberry jam.
Preparation time: 30 minutes
Servings: 8
Ingredients:
- 4 eggs
- 1 dl sugar
- 1 dl all-purpose flour
- 1 tsp baking powder
- 250 g mascarpone cheese
- 1 dl heavy cream
- 1 tbsp vanilla sugar
- Blueberry jam
Instructions:
1. Preheat the oven to 200°C (392°F). Line a baking sheet with parchment paper.
2. In a bowl, beat the eggs and sugar until fluffy.
3. In another bowl, combine the flour and baking powder, then gently fold it into the egg mixture.
4. Pour the batter onto the prepared baking sheet and smooth the surface.
5. Bake in the oven for about 8-10 minutes or until the top is golden brown.
6. Turn the baked sponge onto a sheet of parchment paper and carefully remove the bottom paper.
7. Allow it to cool slightly.
8. In a separate bowl, whip together the mascarpone, cream, and vanilla sugar until the mixture is fluffy.
9. Spread the mascarpone mixture over the sponge cake and add a layer of blueberry jam.
10. Carefully roll the cake tightly using the parchment paper.
11. Chill in the refrigerator before serving.
12. Slice and enjoy!
Nutritional Information (per serving):
Calories: 250
Protein: 4g
Fat: 15g
Carbohydrates: 25g
Fiber: 1g
Sugar: 15g

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