Summer fruit season is almost upon us – my favourite. Here in Scotland we seem a little behind; I know my local pick-your-own is about two weeks later to open for the season, but will taste all the sweeter for it. In the meantime, I’m making the most of frozen berries – thrifty to boot. They work perfectly well in this summer fruit roulade with lemon thyme as long as you mix them with the herbs and strain first, which enhances the flavour and removes excess moisture. The blend of sharp fruit, aromatic thyme, vanilla scented pastry cream and sweet, light sponge is perfect for a Summer celebration. Don’t be put off by the fact this is a roulade – the key is in quick rolling while still hot and careful unrolling once cooled! To make it, you will need:
120g plus 2 tbsp caster sugar
100g plain flour
25g ground almonds
1/4 tsp salt
1 3/4 tbsp butter, melted
1 tsp vanilla sugar or extract
One nectarine or peach
120g redcurrant, or Summer fruit of your choice, plus extra to garnish (I used mixed frozen fruit)
20 leaves fresh lemon thyme, or to taste
1/4 quantity pastry cream (see quantities and instructions below)
Icing sugar, to dust.
Preheat your oven to 160C325F/ Gas 3. Beat the sugar and eggs at a high speed in a stand mixer for around 5 – 6 minutes until ribbon stage (the whisk should leave a trail in the mixture when lifted).
Sift together the flour, ground almonds and salt. Fold very gently into the egg mixture – you want to keep the bubbles as there’s no raising agent added! Gently fold in the melted butter and vanilla.
Pour the mixture into a 35cm x 30cm Swiss roll tin, lined with baking parchment. Spread evenly and bake in the preheated oven for 12 – 15 minutes or until a skewer comes out clean.
Remove from the oven and, to minimise the chance of the cake cracking, roll it around another piece of parchment while still slightly warm. Leave the original baking parchment on too. Allow to cool.
Meanwhile, make the pastry cream. Whisk together one egg yolk and one whole egg together with 30g cornflour and 80g caster sugar and a pinch of salt. Heat 500ml of whole milk and 1 tsp vanilla extract until just boiling.
Slowly pour one third of the milk into the egg mixture, whisking vigorously to incorporate – not scramble! – the eggs. Pour the egg mixture back into the saucepan with the rest of the milk. Whisk continuously and bring to the boil for about 30 seconds, until thickened.
Remove from the heat and stir in 25g of butter until melted. Pour into a bowl and leave to cool with a layer of baking parchment on top to prevent a skin from forming. Refrigerate for as long as you can before using (ideally a few hours, but it will keep in the fridge for a few days).
Chop the peach into small chunks and mix in a bowl with the summer fruit and thyme leaves. Place in a sieve and leave over a bowl so that the excess liquid can drain away. Once cooled, unroll the cake carefully and spread a layer of pastry cream evenly over the whole sponge, then spoon the fruit mixture evenly across, ensuring there is a generous amount in the middle.
Carefully start rolling the cake tightly around the fruit, using the baking parchment to help you – ending with the edge of the cake underneath. Chill until ready to eat.
Garnish with more berries or thyme, dust the top with icing sugar and serve.
What are you baking this weekend? Summer Fruit Roulade with Lemon Thyme recipe via ScandiKitchen Summer.
Click here to see more recipes with frozen fruit!