Roll cake with whipped cream, blueberries, and blackberry jam

Name: Roll cake with whipped cream, blueberries, and blackberry jam - Ada P.
Ingredients: For the roll: 6 eggs; 1 pinch of salt; 1 tablespoon of powdered sweetener; 6 tablespoons of flour; 1 teaspoon of baking powder; 1 jar of blackberry jam. For the cocoa base: 3 eggs; 1 pinch of salt; 1 tablespoon of powdered sweetener; 3 tablespoons of flour; 3 tablespoons of oil; 3 tablespoons of cold water; 2 tablespoons of cocoa; 1 teaspoon of baking powder. For the cream: 300 ml of whipped cream; 200 g of mascarpone; 150 g of blueberries; 2 tablespoons of powdered sweetener; 3; 4 tablespoons of blueberry jam.

Dessert - Roll cake with whipped cream, blueberries, and blackberry jam by Ada P. - Recipia

Roll cake with whipped cream, blueberries, and blackberry jam For family occasions, especially when I want something fruity and creamy, I turn to the roll cake with blueberries and blackberry jam. It’s a cake that combines two layers — a simple roll layer and a cocoa layer, with a creamy and fruity filling. I made it for Palm Sunday for my husband, but it works just as well for any birthday or family Sunday. It’s not complicated, just requires a bit of organization, especially during assembly. Quick Info Total time: 3 hours (including cooling) Preparation time: 45 minutes Baking time: 30-35 minutes (two layers) Servings: 10-12 Difficulty: medium Recipe type: occasion cake, fruit dessert Ingredients For the roll: 6 eggs 1 pinch of salt 1 tablespoon powdered sweetener 6 tablespoons flour 1 teaspoon baking powder 1 jar blackberry jam For the cocoa layer: 3 eggs 1 pinch of salt 1 tablespoon powdered sweetener 3 tablespoons flour 3 tablespoons oil 3 tablespoons cold water 2 tablespoons cocoa 1 teaspoon baking powder For the cream: 300 ml whipping cream 200 g mascarpone 150 g blueberries (can be frozen) 2 tablespoons powdered sweetener 3-4 tablespoons blueberry jam Preparation method 1. Preparing the roll 1.1. Separate the egg whites from the yolks. Beat the egg whites with the pinch of salt for about 1 minute, then add the sweetener and continue mixing until you get a stiff foam. 1.2. Gradually incorporate the yolks while mixing on low speed. 1.3. Add the flour mixed with baking powder, gently folding with a spatula, just enough to not lose the air from the egg whites. 1.4. Pour the mixture onto baking paper in a large tray (oven tray). Level it out. 1.5. Bake at 170°C in a preheated oven for 12-15 minutes. It’s done when the layer is slightly elastic to the touch. 1.6. Remove the layer onto a clean, damp towel, remove the baking paper, and carefully roll it while it’s still warm. Let it cool slightly. 1.7. Gently unroll the roll. Spread a thin layer of blackberry jam. Roll it back up and let it cool completely for about 2 hours. 2. Cocoa layer 2.1. Separate the egg whites from the yolks. Beat the egg whites with the pinch of salt and sweetener until they form a stiff foam. 2.2. Gradually add the cold water, then the yolks, and in a thin stream, the oil, all while mixing on low speed. 2.3. In a separate bowl, mix the flour, cocoa, and baking powder. Fold them into the wet mixture with the spatula using wide movements. 2.4. Pour the batter into a round cake pan with a removable bottom (lined with baking paper). Level it out. 2.5. Bake at 180°C for 15-20 minutes. Check with a toothpick. Let it cool completely, then remove the baking paper. 2.6. Place the cooled layer back in the pan, spreading the surface with blueberry jam. 3. Whipped cream, mascarpone, and blueberry cream 3.1. Whip the cream with the sweetener until it’s almost firm. 3.2. Gently fold in the mascarpone at low speed. 3.3. Set aside a few tablespoons for decoration. 3.4. Add the blueberries (frozen or fresh) and mix gently. 4. Assembly 4.1. Cut the cooled roll into slices about 2 cm thick. 4.2. Arrange a layer of roll slices all around the sides of the cocoa layer in the pan. Cover the base as well if you have enough slices. 4.3. Place the whipped cream, mascarpone, and blueberry mixture in the middle. 4.4. Top with the remaining roll slices to cover the cream. 4.5. Decorate with the reserved whipped cream and a few blueberries. 4.6. Refrigerate the cake for a few hours to set well. Remove the removable ring before serving. Why I make this recipe often This cake is great for when you want an easily adaptable dessert that looks festive. The layers are not difficult to make and can be worked on in parallel. It keeps well in the fridge and can accommodate different fruits. It’s also suitable if you want to use homemade jams or preserves. Tips and variations Tips Don’t let the layers dry out after baking, especially the roll layer. Rolling while it’s warm helps prevent cracking. Use frozen fruits directly; they don’t need to be thawed, and the cream will firm up in the fridge. If using unsweetened liquid cream, adjust the amount of sweetener to taste. Substitutions You can use sugar instead of sweetener in the same quantities. Blackberry jam can be replaced with any tart jam, such as raspberry or currant. Natural cream can be replaced with plant-based cream if you want a more stable version. Variations Instead of blueberries, mixed berries or sour cherries (pitted) work very well. The cocoa layer can be made with whole wheat flour, but the texture will be slightly denser. You can add grated lemon zest to the mascarpone cream for an extra freshness. Serving ideas The cake cuts better if you let it chill in the fridge overnight. You can sprinkle some chocolate flakes on top for decoration. For appearance, alternate rolls with cream on the sides of the cake. Frequently asked questions 1. Can I use strawberry jam instead of blackberry or blueberry? Yes, any tart jam works well, but the final taste will be slightly different, sweeter. 2. Can I make the layers a day in advance? Yes, both layers can be made a day in advance, kept well covered to prevent drying out. 3. How can I prevent the roll from cracking? Rolling while it’s still warm on a damp towel helps prevent the layer from cracking. If it cools too much, it becomes rigid and can break. 4. Can I use just cream without mascarpone? Simple cream is lighter, but the cream will be less stable. Mascarpone adds stability. 5. What kind of pan is suitable for the round layer? A medium-sized round pan with a removable bottom (23-25 cm in diameter) works best for assembling the cake. Nutritional values Approximately, one slice (out of 12): Approx. 250-280 kcal Protein: 5-6 g Carbohydrates: 25-30 g (varies depending on the jam used) Fats: 13-16 g These are indicative values and may vary depending on the ingredients. Storage and reheating The cake can be stored in the fridge, covered, for up to 3 days. I do not recommend reheating; the layers may become soggy if left too long with the cream. It’s best consumed fresh or within the first two days. If there are leftovers, keep it covered to avoid absorbing odors from other foods in the fridge.

Roll cake with whipped cream, blueberries, and blackberry jam

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