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Our recipes

Cream and blueberry roulade

Ingredients

1 sponge cake (roulade)
1 l cream (30%)
120 g sugar
30 g vanilla sugar
700 g Lauretta blueberry filling 25%
20 g gelatine
100 ml water

Preparation

Evenly spread the Lauretta blueberry filling 25% onto the sponge cake. Whisk the cream with the sugar and the vanilla sugar. Once ready, blend with the soaked gelatine, spread onto the cake and roll together to form a roulade.

Decorate as desired.

ISO PL-EN 22000:2006
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