Tarpaulin cream butter vanilla and red fruits

Here's a great log vanilla buttercream and red fruits, excellent food that easy.

Ingredients for 4 people 

For the sponge:

  • 3 whites’eggs
  • 75g sugar
  • 75 g flour

For the strawberry syrup:

  • 10 cl’water
  • 100 g of sugar
  • 80 g of strawberries
  • 150 g of red fruits (blueberries, currants, strawberries, raspberries)

For the butter cream vanilla:

  • 350g unsalted butter
  • 10 cl’water
  • 6 whites’eggs
  • 135 g of sugar

Log vanilla butter cream and berries

For the sponge:

Preheat oven to 170 ° C (th. 5/6).

  1. In mixer, beat the whites of’eggs with sugar until’that the mixture twice volume.
  2. Add the sifted flour, mix gently.

Place a baking paper on a baking dish,

  1. Spread the cake with’Using’a spatula over 1 to 2 cm.
  2. Bake 15 minutes. Cool.

For the strawberry syrup:

In a saucepan,

  1. Gather the’water and sugar, boil.
  2. Cool.
  • Wash and hull strawberries. The blender and pass through a sieve in order to remove the seeds.
  • Mix the syrup and strawberries. Book.

For the butter cream vanilla:

In a saucepan,

  1. Gather the’water and sugar. Heat to 118 ° C with the seeds of the vanilla bean scraped prior to’Using the tip of’a knife.

In a mixer,

  1. Post whites’eggs, beat up by pouring the syrup’that the mixture sticks to the branches of the whip.
  2. Stir in softened butter to the meringue cool.
  • Wash berries, remove stems if necessary.

On a work surface,

  1. Ask the sponge previously soaked in syrup, cut a rectangle.
  2. At’Using’spatula, spread a fine layer of cream to vanilla butter.
  3. Spread ¾ of the fruit and roll.
  4. Hide the log with vanilla butter cream.
  5. Chill at least 2 hours.

Decorate the remaining berries and serve.

Recipe: N. Le Moal, Photo: A. Beauvais - F. Hamel