Blueberry Sponge Roll

For the sponge roll preheat oven to 200 degrees Celsius and prepare a regular baking sheet with parchment paper. Just make sure the parchment paper covers the whole sheet.

Then divide the eggs into egg white and egg yolks. Use a bigger bowl for the egg yolks. If you have a glass or metal bowl, use that one for the egg whites. Be sure that bowl is free of fat/grease and that your mixer was properly cleaned.

Now beat the egg yolks with the sugar. Beat until the color becomes much paler and you have a creamy consistency. This usually takes several minutes.

Clean your mixer thoroughly and beat the egg whites on medium speed with a pinch of salt until soft peaks form. Beat on high speed until stiff peaks form. Set aside.

Gently pour the egg whites on top of the mixed egg yolks and sift the flour and cornstarch on top. Don't skip this step. It is important that the flour mix was sifted. Gently mix all ingredients with a wooden spoon. Try to incorperate the flour mix and egg whites without losing volume. Don't overmix. Using a spoon, put batter on the prepared baking sheet and immediately bake. Don't let the batter sit for too long as it will quickly lose volume. Pour on prepared baking sheet and bake for 8-10 minutes. The top should look golden brown. Watch the oven carefully, it happens rather quickly. Meanwhile take a tea towel and spray with water or put in water and wring it out and put on clean surface.

Once you take the sponge cake out of the oven, transfer to the towel (parchment side paper up) and take off the parchment paper (see visual). Roll up with the towel inside (see visual above) and let cool off. Don't wait too long until you roll it up, otherwise you will get cracks.

For the blueberry filling put blueberries and 120 milliliters of milk in a pot on the stove and bring to boil. As soon as blueberries are soft, take out and blend (e.g. food processor or even with a fork). Put instant vanilla pudding, two tablespoons of white sugar and 50 milliliters of milk in a mug and stir until you see no lumps. Bring pureed strawberries and milk to boil again and add the vanilla pudding mix. Stir constantly and bring to boil for at least two minutes until it thickens. Transfer mixture to the fridge and let cool off for at least 10 minutes.

Meanwhile cream butter, cream cheese and 30 grams of sugar in a bowl with a mixture. Slowly add the cooled-off blueberry mix by the spoonful until you have a nicely colored cream. Put in the fridge for a little, covered in plastic wrap.

To assemble the roll first take the towel out of the sponge cake and fill generously with blueberry cream. Leave at least one centimeter around the edges, otherwise your cream will get out. Roll up and pipe about five roses on top. Place one blueberry into each rose and decorate with mint leaves to your liking. If desired, sprinkle with icing sugar.