Oh Boy! How I do love this time of the year! Everything is so fresh and green. The air smells amazing. This is due, among other things, to the fine scent of the delicate elderflower. As soon as these flowers bloom my heart leaps for joy. I love to use them to refine cakes, tarts and also hearty dishes. This year I made elderflower vinegar again. To do this, I simply put elderflowers in good red wine vinegar for 4 weeks. Then I filter the flowers from the vinegar. It gives salad a very special touch. Today I would like to finally share one of my absolute sweet favorite recipes with elderflower with you. The basis for this is a quickly made and eggless lemon curd. If the elderflower season is already over, you can omit the flowers if necessary. If you don’t get blackberries, this fluffy Swiss roll also tastes fantastic with raspberries.
QUICK & EGGLESS LEMON CURD
For the lemon curd
125 ml lemon juice
90 g raw cane sugar
½ teaspoon Bourbon vanilla, ground
50 g butter
50 ml cream
12 g cornstarch
zest of an organic lemon
The evening before: For the lemon curd, put the sieved cornstarch in a small bowl and stir with 4 tablespoons of lemon juice until smooth. Put lemon juice, lemon peel, raw cane sugar and vanilla in a small saucepan, bring to the boil briefly and then cook for about 3 minutes over low heat. Stir every now and then. Add the butter and let it melt. Now add the cream. Stir everything well and simmer gently for 3 minutes. Slowly pour the starch mixture into the pot while stirring vigorously with the whisk. Bring to the boil again for a minute and remove from the stove. Pour into a boiled glass, close immediately and let cool down.
ELDERFLOWER & LEMON SWISS ROLL WITH BLACKBERRIES
For 1 Swiss roll
For the sponge
5 organic eggs (preferably large eggs)
5 tbsp cold water
100 g raw cane sugar
½ teaspoon vanilla, ground
1 pinch of salt
150 g spelt flour (type 1050)
2 tbsp raw cane sugar to topple the biscuit
For the filling
½ teaspoon Bourbon vanilla, ground
3 packets of organic cream stabilizer (alternatively 1 tbsp corn starch)
350 g whipped cream
1 serving of lemon curd (see above)
200 g blackberries
For decoration 50 g blackberries
30 g blueberries
Preheat oven to 190 ° C (Convection unsuitable!). Separate the eggs. In a bowl beat egg yolks and 5 tablespoons of water with the whisk of the hand mixer until frothy. Slowly add 75 g of raw cane sugar and vanilla powder and continue stirring until the mixture is light and thick-foamed.
In a separate bowl, whip up the egg whites and salt very stiff, then pour in the remaining 25 g of raw cane sugar and continue beating until the raw cane sugar has completely dissolved. Add the egg whites to the egg yolk cream, then sift over the spelt flour and fold in gently with a whisk, but do not stir too much.
Then spread the dough evenly with a spatula on a baking sheet lined with baking paper. Bake the biscuit in the 2nd slot from above for about 10-12 minutes until light yellow. Sprinkle a kitchen towel with 2 tablespoons of raw cane sugar. Immediately after baking, place the hot dough sheet on a large sheet or wooden board. Peel off the baking paper and flip the dough 180 ° on top of the prepared kitchen towel so that the underside of the dough lies directly on the kitchen towel. Immediately roll up the dough from the long side with the kitchen towel and allow to cool completely.
Mix vanilla and cream stabilizer. Beat the whipped cream until stiff and allow the mixture to trickle in slowly. Carefully roll out the dough sheet again and spread with the lemon curd. Spread 300 g whipped cream on the lemon curd layer and spread the blackberries on it. Sprinkle with elderflowers. Carefully roll up the dough plate with the filling again and without the kitchen towel. Straighten both edges with a knife.
For the decoration fill the remaining whipped cream (ca. 50 g) in a piping bag with open star spout and distribute several cream dabs on the Swiss Roll. Decorate the Swiss Roll with blackberries, blueberries seeds and elderflowers.
Lots of love,