Roll Cake with Vanilla Cream and Strawberries

A light sponge cake, luxurious vanilla cream with mascarpone, and pieces of fresh strawberries that provide juiciness and freshness. The preparation of the roll is not demanding and wont take much of your time, but keep in mind that its good to let the dessert cool well before serving.

Details

  • Preparation Time: 90 minutes
  • Cooking Time: 15 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 8

Ingredients

Biscuit

  • 5 pieces Egg, fresh

  • 100 g Sugar, white

  • pieces Vanilla, extract, natural

  • 100 g Wheat flour, white, multi-purpose

  • 0.5 bags Baking powder

  • 250 g Strawberries

Vanilijeva krema

  • 300 ml Milk, whole milk

  • 1 piece Pudding, vanilla

  • 120 g Sugar, white

  • pieces Vanilla, extract, natural

  • 40 g Butter, unsalted

  • 250 g Cheese, creamy

  • 150 ml Sweet cream

Steps

  1. For 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 in color. Add vanilla extract.

  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 the sponge batter onto it and spread it evenly over the entire surface, smoothing the top. Bake the sponge for 10 minutes in an oven preheated to 180 degrees Celsius.

  4. Once the sponge is baked, while it's still hot, flip it onto a clean kitchen towel dusted with powdered sugar and roll it up with the towel. Instead of a kitchen towel, you can also use parchment paper. Let the sponge cool completely.

  5. For the vanilla cream, first cook the vanilla pudding. Pour 200 ml of milk into a saucepan and heat it until it boils. In the remaining 100 ml of milk, mix the pudding powder, vanilla extract, and sugar. Stir this mixture into the hot milk and cook the pudding while continuously stirring until it thickens. Add butter to the hot pudding. Cover the pudding with plastic wrap touching the surface and let it cool to room temperature.

  6. Mix mascarpone cheese and sweet cream just enough to create a fluffy cream. Gently fold the cooled pudding into the cream. Once the cream is ready, refrigerate it for one hour to cool well. While the cream is cooling, wash and cut fresh strawberries into small pieces.

  7. Unroll the cooled sponge. Spread two-thirds of the cream over it, leaving the last 3 cm of the sponge uncoated. Sprinkle the cut strawberry pieces over the cream and gently press them into the cream with your palm.

  8. Carefully start rolling the cake. Make sure to roll it tightly; otherwise, the layers won't hold together well when sliced. Wrap the rolled cake in plastic wrap and place it in the refrigerator for at least 2 hours.

  9. Once the roll is well chilled, spread the remaining cream over it and decorate as desired.

Nutrition Information (Per 100g)

  • Calories: 250.18 kcal
  • Fat: 11.42 g
    • Saturated Fat: 5.94 g
  • Carbohydrates: 30.49 g
    • Sugars: 23.7 g
  • Protein: 4.94 g
  • Fiber: 0.54 g

Advice

Its best to make the roll one day before you plan to serve it.