Upside-Down Roll with Currants and Sour Cream

The roll is a simple and quickly made homemade dessert that reminds many of the aroma of grandmas and moms kitchen. It is prepared with various fillings, but recently the so-called upside-down roll has been particularly popular, where we first add fruit to the baking dish and not the sponge cake batter, as we are used to. The recipe is undemanding and suitable even for young cooks, and the satisfaction of success is great.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 30 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 10

Ingredients

  • 500 g Red currant, fresh

  • 1 spoon Powdered sugar

  • 5 pieces Egg, fresh

  • 140 g Sugar, white

  • 1 bag Sugar, white

  • 3 spoons Milk, whole milk

  • 2 spoons Oil, vegetable oil, canola

  • 140 g Wheat flour, white, multi-purpose

  • 1 spoon Koruzni škrob

  • 0.5 bags Baking powder

  • 400 g Sour cream

  • pieces Powdered sugar

Steps

  1. Place baking paper on a large baking dish. Sprinkle cleaned currants on it and spread them over the entire surface. Dust the currants with powdered sugar. Bake the fruit at 200 degrees Celsius for about 15 minutes.

  2. Beat eggs with regular and vanilla sugar for at least 15 minutes, until the mixture rises strongly and becomes very fluffy. Add milk and oil, mix a little, then sift flour, baking powder, and custard powder into the mixture using a sieve. Gently mix with a spatula to keep the air bubbles in the mixture.

  3. Pour the sponge cake batter over the baked currants. Smooth the top of the batter, then place the baking dish back in the oven for about 15 minutes. The baking time depends on the oven, so monitor the color, which should be a light brown.

  4. Remove the baking dish with the fruit and sponge cake from the oven. Cover the sponge cake with clean baking paper, then place an upside-down baking dish of the same size over it. Carefully flip everything so that the side with the currants is on top and the baked sponge cake is on the bottom.

  5. While the sponge cake is still warm, roll it up and let it cool. This prevents the roll from cracking.

  6. Unroll the cooled roll, spread it with sour cream, and roll it up again. Dust with powdered sugar and decorate with fresh currants.

Nutrition Information (Per 100g)

  • Calories: 176.69 kcal
  • Fat: 6.65 g
    • Saturated Fat: 2.67 g
  • Carbohydrates: 22.44 g
    • Sugars: 11.62 g
  • Protein: 5.53 g
  • Fiber: 1.37 g