Decadent Roll Cake

A juicy and very tasty roll cake, perfect for entertaining at parties or spicing up holidays.

Details

  • Preparation Time: 40 minutes
  • Cooking Time: 15 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 10

Ingredients

Biscuit

  • 5 pieces Egg, fresh

  • 100 g Sugar, white

  • 100 g Wheat flour, white, multi-purpose

  • 0.5 bags Baking powder

  • 10 g Cocoa, powdered, unsweetened

Nut filling

  • 150 ml Sweet cream

  • 50 g Sugar, white

  • pieces Alcohol, Rum

  • 150 g Walnuts

Skutina krema

  • 2 piece Gelatin powder, unsweetened

  • 250 g Cheese, cottage cheese

  • 100 g Powdered sugar

  • pieces Lemon zest, fresh

  • pieces Vanilla, extract, natural

  • 300 g Sweet cream

Steps

  1. First, prepare the sponge cake. Beat the eggs with sugar for at least 5 minutes or until their volume triples, and the mixture becomes light and pale yellow.

  2. Sift the flour mixed with baking powder over the egg mixture and gently fold it in to create a smooth batter without lumps.

  3. Line a low baking tray with parchment paper. Pour half of the batter onto it, and mix sifted cocoa powder into the other half. Pour the cocoa batter onto the other half of the tray. Bake the sponge cake for 10 minutes in an oven preheated to 180 degrees Celsius.

  4. Once the sponge cake is baked, while it is still hot, flip it onto a clean kitchen towel (or a clean sheet of parchment paper) that has been dusted with powdered sugar. Roll it up with the towel so that the cocoa part is inside and the plain sponge is on the outside. Let the sponge cake cool completely.

  5. For the walnut filling, heat the cream, sugar, and rum in a small pot. Pour the mixture over the ground walnuts. Mix well, then let the filling cool to room temperature. Spread the walnut filling over the darker, cocoa part of the sponge cake.

  6. For the quark cream, soak the gelatin in cold water and let it sit for 10 minutes. Mix the quark with sugar, lemon zest, and vanilla extract until smooth.

  7. Drain the soaked gelatin and melt it in the microwave. Add a spoonful of the quark cream to the melted gelatin to temper it, then pour it all into the quark cream and mix well. Finally, fold in the cold whipped cream. Refrigerate the cream for 30 minutes.

  8. Spread two-thirds of the chilled quark cream over the lighter part of the sponge cake. Carefully roll the sponge cake with the walnut filling and quark cream into a roll.

  9. Coat the roll with the remaining quark cream and decorate it as desired. Store it in the refrigerator overnight to cool completely. Serve it the next day.

Nutrition Information (Per 100g)

  • Calories: 290.91 kcal
  • Fat: 17.07 g
    • Saturated Fat: 6.13 g
  • Carbohydrates: 25.29 g
    • Sugars: 17.77 g
  • Protein: 8.78 g
  • Fiber: 0.91 g