Forest Floor Swiss Roll

Batter

• Mix flour, potato flour, and baking powder.
• Whip eggs, vanilla, and sugar into a fluffy eggnog mixture.
• Sift the flour mixture and fold it in with lemon zest.
• Spread on a baking sheet and bake at 225 degrees Celsius (437 degrees Fahrenheit) in a conventional oven for 6-8 minutes.
• Turn the bottom with the top down onto a sugar-sprinkled parchment paper.
• Pull off the parchment paper and let cool under a damp cloth.
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• Boil the jam with lemon juice in a pot until about 2.5-3 dl remains.
• Let cool completely.
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• Soak gelatin in water. Whisk cream cheese, powdered sugar, zest, and 1 tbsp lemon juice together.
• Whip the cream until slightly stiff in another bowl.
• Squeeze out the water from the gelatin and melt with 1 tbsp lemon juice in the microwave.
• Mix with the cream cheese mixture and fold together with the whipped cream.
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• Spread the jam on the base and then the cream.
• Leave a 2 cm edge free of the cream.
• Roll the Swiss roll using the parchment paper, and place the roll seam side down in the refrigerator.
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• Boil water and sugar to 115 degrees Celsius (239 degrees Fahrenheit).
• It should be thick.
• Whisk egg whites stiff and pour the piping-hot syrup in a thin stream while continuing to whisk.
• Whisk until firm and stiff for 8-10 minutes.
• Save 2/3 of the meringue for the Swiss roll.
• Pipe the remaining 1/3 into mushroom shapes. (Nozzle 12 mm round) Half should be large and flat, and the other half taller and thinner.
• Sprinkle raspberry powder on the tops.
• Bake at 110 degrees Celsius (230 degrees Fahrenheit) for about 70 minutes with fan.
• Melt chocolate and use it as glue between the mushroom tops and bottoms.
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• Trim the roll. Spread the meringue and use a stick/fork to create bark patterns.
• Burn with a blowtorch.
• Decorate with the mushrooms.
• Enjoy.