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Heavenly Fruit and Cream Roll Cake: A Simple Guide to Spring Perfection

Heavenly Fruit and Cream Roll Cake: A Simple Guide to Spring Perfection

Discover the elegance and refreshing taste of this heavenly fruit and cream roll cake, the perfect dessert to enjoy on a warm spring day. This recipe reveals the secrets to creating a flawless sponge roll filled with a light, creamy filling, topped with an assortment of fresh berries. With detailed steps to ensure success, this delicious roll cake combines the sweetness of homemade custard with the richness of whipped cream and the vibrant flavors of fresh berries.

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Why you will love it

This roll cake is an exquisite combination of textures and flavors. The soft and airy sponge cake complements the creamy and rich custard, further enhanced by the luxurious whipped cream. Fresh berries add a touch of freshness to every bite, making this dessert not only delicious but visually stunning. It's a perfect showcase of spring flavors that is sure to impress at any gathering.

Perfect opportunity

Ideal for tea parties, spring celebrations or any gathering where you want to impress with a visually appealing and delicious dessert. This roll cake makes a delicious centerpiece for Mother's Day brunches, Easter meals or simply as a sophisticated weekend treat.

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Decorating Tips

For a beautiful presentation, arrange a colorful selection of berries on the roll before serving. You can also dust the cake with powdered sugar or drizzle it with a light icing to enhance its visual appeal. Garnish with mint leaves for a pop of green, which contrasts beautifully with the bright hues of the berries.

Ingredients:

For the sponge cake:

  • 3 egg yolks
  • 3 egg whites
  • 80g sugar, divided
  • 80 g all-purpose flour
  • 1 teaspoon of vanilla extract

For the pastry cream:

  • 500 ml of milk
  • 5 egg yolks
  • 50g cornstarch
  • 150 g) sugar
  • Lemon and orange zest
  • Seeds from a vanilla pod

For the whipped cream:

For filling/decoration:

Directions:

Sponge cake:

  1. Preheat the oven to 180°C (356°F). Line a baking sheet with parchment paper.
  2. Beat the egg whites with half the sugar until stiff peaks form. In another bowl, whisk the egg yolks with the remaining sugar until creamy.
  3. Gently fold the egg whites into the yolk mixture. Sift the flour into the mixture, folding gently to keep the air in.
  4. Spread the dough on the prepared baking sheet, forming a rectangle 1 cm thick. Bake for 8 to 10 minutes.
  5. Remove from the oven, transfer to a damp cloth, peel off the baking paper, sprinkle with caster sugar, cover with plastic wrap and leave to cool. After 10 minutes, remove the film, roll the cake on itself using a new piece of baking paper and leave to cool completely.

Custard:

  1. Mix egg yolks, sugar and cornstarch until smooth.
  2. Heat the milk with the citrus zest and vanilla seeds until hot but not boiling. Gradually pour over the egg yolk mixture, stirring continuously.
  3. Return the mixture to the heat and stir until it thickens. Remove, cover with plastic wrap touching the surface of the cream to prevent skin from forming and let cool completely.

Assembly:

  1. Unroll the biscuit, spread the pastry cream, then a layer of whipped cream.
  2. Spread the berries over the cream. Carefully reroll the cake using the parchment paper.
  3. Refrigerate before serving, garnish with more berries and a dusting of powdered sugar.

Savor this divine creation which perfectly combines the flavors of fruit and cream!

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