Beat eggs with sugar, salt and mineral water with a mixer until light and creamy (3–4 minutes). Combine flour, starch and baking powder and sift it onto the egg mixture and carefully fold in. Place the parchment paper in baking pan and distribute the batter evenly on it. Bake the cake for about 10 minutes in a preheated oven (400° F — not convection).
Spread out a clean, smooth dishtowel on a smooth surface and sprinkle it generously with granulated sugar. Turn the cake upside down onto the towel, and remove the parchment paper. Roll the cake up with the towel inside it, and let cool.
Dissolve gelatin in 1/3 cup lemon juice. Heat until dissolved. Cool. Place lemon curd, sugar and cottage cheese in food processor and blend until smooth and creamy. Add gelatin- lemon mixture to cheese mixture and pulse until well blended. Partially defrost the Wild Blueberries. Whip the cream, then fold into cheese lemon mixture.
Unroll the cake and spread the filling evenly on it leaving a border of about ½ inch. Distribute partially thawed wild blueberries evenly onto the filing, pressing in. Reroll the cake and chill for at least 1 hour. Serve slices sprinkled with powdered sugar. Serves 12
Nutritional Information per Serving
478 calories, 40g carbohydrate, 8g protein, 34g fat, 114mg cholesterol, 1g trans fat, 24mg sodium, 4g fiber