Rolled Cake with Mascarpone and Forest Fruits

This refined beauty gives the impression that a lot of effort is needed to prepare it. In reality, it is simply a rich roll, wrapped in a special way. Between the layers of soft sponge cake lies a delicious mascarpone cream, enriched with a pleasantly tangy forest fruit sauce. Well-chilled, this cake will pleasantly refresh and sweeten your hot summer days.

Details

  • Preparation Time: 40 minutes
  • Cooking Time: 23 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 10

Ingredients

Biscuit

  • 6 pieces Egg, fresh

  • 120 g Sugar, white

  • 1 dl Milk, whole milk

  • 1 dl Oil, plant, sunflower

  • 1 pinch Salt, table

  • 120 g Wheat flour, white, multi-purpose

  • 1 teaspoon Baking powder

Cream

  • 500 g Cheese, creamy

  • 3 dl Sweet cream

  • 2 spoons Powdered sugar

Dressing

  • 400 g Blueberry, raw

  • 4 spoon Sugar, white

  • pieces Juice, lemon

Steps

  1. Whisk the eggs and sugar until frothy. Add the oil, milk, and salt. Mix well.

  2. Sift the flour, mixed with baking powder, into the mixture. Gently fold it in to keep the batter light and fluffy.

  3. Spread the batter evenly in a large shallow baking tray lined with baking paper. Smooth the top and bake for 13 minutes at 180 degrees Celsius. Let the baked sponge cool.

  4. In a saucepan, combine all the ingredients for the sauce and bring to a boil. Cook for 10 minutes, then remove from heat and let the sauce cool.

  5. Prepare the cream. Place mascarpone, sweet cream, and powdered sugar in a mixer and whisk until a thick cream forms.

  6. Carefully peel the cooled sponge cake from the baking paper. Spread two-thirds of the forest fruit sauce over it (reserve one-third for later).

  7. Gently spread two-thirds of the mascarpone cream over the forest fruits (the rest will be used for coating and decorating the cake).

  8. Cut the coated sponge cake lengthwise into four equal strips (each strip should be about 8 centimeters wide).

  9. Take the first strip and roll it into a spiral. Place it on a serving plate. Carefully wrap the next strip around the roll. Repeat the process until all strips are used.

  10. Coat the cake with the remaining mascarpone cream. Create dollops of cream on top to form a 'wreath' and place the remaining one-third of the forest fruit sauce in the center. Decorate the cake with berries, rose petals, and lemon balm leaves, or leave it as is.

  11. Chill the prepared cake thoroughly before serving. When sliced, it will reveal a beautiful pattern inside.

Nutrition Information (Per 100g)

  • Calories: 226.48 kcal
  • Fat: 12.66 g
    • Saturated Fat: 6.54 g
  • Carbohydrates: 21.58 g
    • Sugars: 14.37 g
  • Protein: 5.32 g
  • Fiber: 0.61 g