Cake Roll with Blackcurrant Cream
Ingredients
- For the Sponge Cake:
- 4 eggs
- 1/3 cup sugar
- 3 heaping tablespoons flour
- 1 teaspoon baking powder
- For the Cream:
- 200 ml heavy cream (30% fat)
- 200 g mascarpone cheese
- 2 teaspoons powdered sugar
- Optional: whipped cream stabilizer
- Additionally:
- Blackcurrant jam (I used sugar-free)
- Powdered sugar for dusting
- Kitchen towel
Instructions
Separate the egg whites from the yolks. Beat the egg whites on high speed, gradually adding sugar. Then add the egg yolks and mix until combined. Finally, gently fold in the sifted flour and baking powder using a spatula.
Spread the batter on a baking sheet (I spread it about 3/4 of the sheet). Bake at 170°C (340°F) for 15 minutes. Prepare a kitchen towel sprinkled with powdered sugar. Once baked, remove the cake from the oven and immediately transfer it onto the sugar-dusted towel (with the parchment paper facing up). Carefully peel off the parchment paper and let it cool.
Whip the heavy cream with mascarpone until stiff peaks form. Spread the cooled sponge cake with blackcurrant jam and then the cream. Cut into long strips.
Roll up one strip. Wrap the remaining strips around it.
I decorated the top with whipped cream and black food coloring for a striking finish.
DAS KÖNNTE DIR AUCH GEFALLEN:
Ich bin Katrina – die Köchin, Heimwerkerin, Bastlerin, Autorin, Fotografin und das Superhirn hinter dieser Website. Hier finden Sie einfache Rezepte und Projekte, die auch von Anfängern erfolgreich umgesetzt werden können