Walnut Roll with Mascarpone Cream

From eggs, sugar, and ground walnuts, we bake a light sponge cake, spread it with a rich mascarpone cream, and roll it into a roulade. Yes, its that simple.

Details

  • Preparation Time: 20 minutes
  • Cooking Time: 20 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 8

Ingredients

Cream

  • 250 g Cheese, creamy

  • 1 teaspoon Coffee, espresso

  • 0.5 spoons Water

  • 1 bag Sugar, white

  • 150 ml Sweet cream

Dough

  • 6 pieces Egg, fresh

  • 6 spoon Sugar, white

  • 100 g Walnuts

  • pieces Powdered sugar

Steps

  1. First, separate the egg whites from the yolks into two bowls. Beat the egg whites with an electric mixer until stiff peaks form. Add sugar to the yolks and whisk until frothy. Gently fold the ground walnuts into the beaten yolks using a spatula, then fold in the egg whites in two or three batches.

  2. Preheat the oven to 180 degrees Celsius. Take a low baking tray (25 x 35 cm) and line it with baking paper. Spread the batter evenly onto the tray using a spatula and bake in the preheated oven for 15 to 20 minutes. The batter is baked when the edges shrink, and the sponge feels dry and elastic to the touch. A properly baked sponge will slightly indent when pressed but will spring back immediately.

  3. Once the batter is baked, remove it from the oven and roll it up along with the baking paper. Let it cool completely.

  4. Meanwhile, prepare the mascarpone cream. Whip the sweet cream until stiff. Mix instant coffee and hot water into a smooth paste. Combine mascarpone with the cooled coffee paste and sugar. Once you have a light and uniform cream, gently fold in the whipped cream using a spatula. If the cream is not sweet enough, add a bit more powdered sugar.

  5. Unroll the cooled sponge and carefully remove the baking paper (see tips). Spread the mascarpone cream over 3/4 of the sponge, roll it up again, and serve on a plate or platter. Dust the prepared roll with powdered sugar and serve.

Nutrition Information (Per 100g)

  • Calories: 281.35 kcal
  • Fat: 21.87 g
    • Saturated Fat: 7.6 g
  • Carbohydrates: 11.46 g
    • Sugars: 9.82 g
  • Protein: 9 g
  • Fiber: 0.7 g

Advice

When the baking paper cannot be separated from the baked sponge, cover it with a damp kitchen towel and let it sit for a few minutes.