|Blueberries in the sugar syrup|
|Drained and ready to add to the filling|
My kitchen towel was ready when the cake came out of the oven, dusted with the confectioners sugar. Let the cake cool a minute or two, then invert onto a kitchen towel and roll up with the towel. When cool, unroll and place filling on top, then reroll without towel. Chill at least 2 hours or overnight. I chilled mine overnight. I also froze the leftover cake and it froze quite nicely.
This was a great cake that we thoroughly enjoyed! It was also fun revisiting a classic that brings back so many wonderful baking memories! It has definitely made it on to my “go to” list of cakes!
Happy Friday Everyone!!
You can find this recipe in Dorie Greenspans cookbook “Around My French Table” or here. To see what other Doristas are doing…check it out here
|Egg whites beaten stiff|
|Egg yolks with some whites folded in|
|Fold whites, yolks and flour mixture together|
|Spread in a jelly roll pan|
|Just out of the oven|
|Turned out onto the sugared kitchen towel….then roll up with towel|
|Unroll cake, spread with the filling and reroll…. refrigerate at least 2 hours|
|This is the lovely Blueberry~Mascarpone Roulade|
|Oh so delicious!!|