Goatberry Roll

Preparation:

Dough: 1

Preheat the oven to high temperature

Grease the baking sheet with butter and line it with parchment paper

Grease the parchment paper

2

Sift together flour and yeast

Beat egg whites

Add heavy cream and beat until stiff peaks form

Add egg yolks and beat well

3

Add flour and mix until homogeneous

Place in the prepared baking sheet and bake for 30 minutes or until the edges start to come loose

Filling:

Melt goatberries and water over low heat, stirring constantly

Whipped Cream:

Combine heavy cream, cornstarch, milk, egg yolks, orange liqueur, and butter in a saucepan

Cook over medium heat, stirring constantly, until thickened

Remove from heat, beat well, and set aside

Assembly: 1

Unmold the dough while still warm over a lightly floured surface, removing parchment paper

Trim edges

2

Spread goatberry filling over the dough, then roll it up tightly using a pastry cloth to help you roll it evenly

Cut into 1cm thick slices

3

Arrange the slices along the sides of a 22cm diameter cake pan

Line the bottom of the pan with parchment paper

Fill with whipped cream

4

Finish by placing any remaining rolls on top of the whipped cream

Refrigerate for 30 minutes and unmold before serving.