Sea Buckthorn Swiss Roll

Serves: 4
Prep time: 20 minutes

Ingredients

Sponge

• 4 eggs
• 0.5 dl sugar
• 1.5 dl rye flour
• 1 tsp baking powder

Filling

• 200 g curd cheese (packet type)
• 2 dl whipping cream
• 1 jar Semu sea buckthorn jam

Decoration

• Icing sugar
• Semu sea buckthorn powder
• Sea buckthorn berries

Method

1. Whisk the eggs and sugar into a thick, pale foam.
2. Mix the flours, sift onto the egg mixture and fold in gently.
3. Pour the batter onto a baking‑paper‑lined tray.
4. Bake at 225 °C for 7–8 minutes.
5. Place a clean sheet of baking paper on the table and sprinkle with a little sugar and sea buckthorn powder.
6. Turn the hot sponge out onto the clean paper and carefully peel off the baking paper used in the oven. Leave to cool slightly.

Filling

1. Whip the cream with sugar and fold in the curd cheese.
2. Spread sea buckthorn jam over the sponge, then the curd‑cream, leaving the long edges slightly uncovered.
3. Using the paper, roll up tightly and chill to set.
4. Before serving, dust with icing sugar and sea buckthorn powder and decorate with berries.