You’re in a time crunch (aren’t we all these days)! You promised to bring a dish to that thing you’re running late for. You have flour, sugar, eggs. Yes, yes yes? Maybe you also have whipping cream and some berries? Hooray! You’re about to impress your friends with this easy and oh-so-tasty, German dessert. The dough is light and airy and melts in your mouth along with the whip cream and raspberries. An elegant and delicious dish for very little effort is my kind of dish!
Shout-out to Dolly and her friends for laying these pretty eggs for me.
Whip the egg whites, slowly add in the sugar and continue to whip until peaks form. Dust in the flour.
Add the egg yolks.
Gently fold ingredients under to combine them.
Spread ingredients on parchment paper covered cookie sheet. Place in preheated, 345° oven between middle and top rack.
Bake for 10 to 12 minutes until light brown.
Place pastry face down on lightly sugared kitchen towel (to prevent sticking) and gently pull off parchment paper.
Roll it up with the towel and let it cool. You can stick it in the freezer if you need it to cool faster.
After it has cooled, fill with your favorite fruit and cream feeling. You can also try chocolate and nuts, the possibilities are endless here!
Now roll it back up, place on serving dish and sprinkle with powdered sugar.
Ingredients for Pastry Roll
5 fresh eggs (separated)
1/2 cup sugar
1 cup flour
Ingredients for Filling
1/2 pint whipping cream
1 heaping tablespoon of sugar
1 1/2 cup of summertime fruit (berries, sliced peaches, any fruit your heart desires)
What you’ll need:
baking sheet with a small rim
clean dish towel
1 tablespoon of sugar to sprinkle on the dish towel
4 tablespoons of confectionary sugar to dust the finished dessert
Line your baking sheet with the parchment paper. Preheat oven to 345F and place rack near top shelf. Lay out a clean dish towel and sprinkle with 1 tablespoon of sugar.
Beat the egg whites to foam and then slowly add the sugar. This make a meringue. Continue beating until stable peaks form. Sift the flower on top. Break the egg yolk with a fork and drizzle over the snowy peaks. Gently fold the egg yolks and flour into the egg white meringue using a large wire whisk. It is ok if the mixture is not completely homogenous, it could even be slightly lumpy. It’s important is to keep it light.
Evenly spread the batter onto the parchment-lined baking sheet. Bake near top shelf for about 11 minutes. It’s ready when it is light golden brown and feels spongy to the touch. Turn baked pastry over onto dish towel and peel off the parchment paper while hot. Roll pastry and dish towel together into a roll, set aside to cool.
Whip whipping cream and when almost firm, add a heaping tablespoon of sugar. Mash some of the fruit and leave some whole for added prettiness. Mix fruit into whipped cream.
When cool, unroll the pastry from the dish towel. Spread cream/fruit mixture onto the pastry, leaving some room around the outer edges. Roll back up. Dust with confectionary sugar.
Take this dessert over the top by adding 2 tablespoons of triple sec to the whipping cream as you beat it.