Fruit and Cream Roll

Ingredients

5 eggs

200 g flour

200 g sugar

1 tsp baking powder

1/2 tsp vanilla sugar

For the filling:

200 ml 35% cream

1 tbsp sugar

100 g canned pineapple

200 g black grapes

For the icing:

1 egg white

1 tsp lemon juice

200 g powdered sugar

Sponge dough: Separate the egg whites from the yolks. Beat the whites with half the sugar until thick and fluffy, then beat the yolks with the remaining sugar. Then mix everything together and add the flour, vanilla sugar, and baking powder, mixing thoroughly. Place the dough on a baking sheet lined with parchment paper moistened with water.

Separate the grapes, place them in a double-layer colander, and rinse thoroughly. Cut the berries in half and remove the seeds. Drain the juice from the can of pineapple into a separate bowl. Cut the pineapple into pieces approximately the same size as the grapes.

In a mixer, beat the cream with the remaining sugar until very stiff. Divide the whipped cream into 2 equal portions.

Soak the cooled sponge cake with pineapple juice. Then, using a silicone scraper, spread half the whipped cream evenly over the cake. Arrange the grapes and pineapple in rows on top of the cream. Top with the remaining cream. Roll up.

Whisk the egg white, lemon juice, and powdered sugar into a thick icing. Brush the surface of the roll with it using a pastry brush.

 Bon appetit!