Cherry jam roll with lemon cream

Name: Cherry jam roll with lemon cream - Madalina P.
Ingredients: Base 4 eggs 4 tablespoons of cold water 8 tablespoons of flour 8 tablespoons of fine sugar 1 teaspoon of baking powder 3; 4 tablespoons of cocoa 1 teaspoon of lemon zest a pinch of salt Filling 1 jar of cherry jam juice of 1/2 lemon Lemon cream 1 tablespoon of flour 200 ml of milk 1 teaspoon of lemon zest a pinch of salt

Dessert - Cherry jam roll with lemon cream by Madalina P. - Recipia

Cherry Jam and Lemon Cream Roll After boiling the cherry jam, I kept a jar for this roll and, of course, I tasted it before it made it into the cake. The combination of the cocoa sponge, the slightly sour jam, and the fine lemon cream is balanced, without being too sweet. The cream is prepared first, as it needs time to cool before being mixed with the butter. Quick Info Total time: not specified exactly; includes at least 30 minutes for baking and 2-3 hours for cooling the roll in the fridge Preparation time: not specified in the original recipe Baking time: approximately 30 minutes Servings: the number depends on the thickness of the slices Difficulty: medium Recipe type: homemade dessert, jam roll Ingredients Sponge 4 eggs 4 tablespoons of cold water 8 tablespoons of flour 8 tablespoons of fine sugar 1 packet of baking powder 3-4 tablespoons of cocoa 1 teaspoon of lemon zest A pinch of salt Filling 1 jar of cherry jam Juice from 1/2 lemon Lemon cream 200 ml of milk 1 tablespoon of flour 1 teaspoon of lemon zest 2 tablespoons of butter, at room temperature 1 tablespoon of sugar A pinch of salt Preparation Method 1. Prepare the lemon cream Boil 150 ml of milk with a pinch of salt. Separately, mix the remaining milk with the flour until you get a smooth mixture. Pour the flour mixture over the hot milk and cook over low heat. Stir constantly with a whisk, especially on the bottom of the pot, to prevent lumps from forming. When the mixture thickens, remove the pot from the heat. Cover the cream with plastic wrap, placed directly on its surface, and let it cool. It is important that this milk and flour base is cold before mixing with the butter. 2. Prepare the sponge Preheat the oven and let it warm up. Separate the eggs, then keep the egg whites in the fridge until you use them. Mix the egg yolks with the fine sugar, cold water, and lemon zest. Beat until you get a fluffy cream, and the sugar is well dissolved. You can use a mixer for this stage. Beat the egg whites with a pinch of salt until they become a stiff foam. Gently fold the yolks into the egg whites using a spatula or a wooden spoon. Mix the flour with the cocoa powder and baking powder. Gradually sift the dry ingredients over the egg mixture and carefully incorporate them without overmixing. This way, the mixture retains the air accumulated from the egg whites. Pour the batter into a lined baking tray. Smooth the surface slightly and bake the sponge for about 30 minutes. Check it with a toothpick before removing it from the oven. 3. Roll the sponge while it is warm The baked sponge is rolled while it is still hot, using the baking paper. If the edges are dry, trim them before rolling. Otherwise, the sponge may break more easily. Roll the sponge with the baking paper and let it cool slightly. It does not need to be completely cold before filling, but it should not be used immediately while it is very hot. 4. Finish the cream When the milk and flour base has cooled, mix it with the soft butter, lemon zest, and sugar. Beat until the cream becomes fluffy and smooth. The amount of sugar is small, so this cream should not be very sweet. 5. Prepare the filling Mix the cherry jam with the juice from half a lemon. The juice is added directly to the jam and mixed well. Carefully unroll the sponge. First, spread the jam, then distribute the lemon cream on top and level it with a knife. Do not take the filling to the edges. Leave about two fingers of sponge uncovered, so the filling does not spill out during rolling. 6. Roll and chill Roll the sponge tightly again, then wrap the roll in baking paper. Leave it in the fridge for 2-3 hours. During this time, the jam and cream will set, and the sponge will slightly soak from the jam. For serving, you can sift cocoa over the baking paper during the last rolling step, if you like a more pronounced cocoa flavor. Why I make the recipe often The roll is a practical way to use cherry jam, especially when homemade. The sponge is made from common ingredients, and the lemon cream is not overly sweet. Additionally, the cake slices easily after it has cooled sufficiently and can be prepared a few hours before serving. Tips The milk and flour cream must be cooled before being mixed with the butter. If it is warm, the butter will soften too much, and the cream will not have the same consistency. Sift the flour, cocoa, and baking powder over the egg mixture and gradually incorporate them. Aggressive mixing can make the sponge less airy. Do not let the edges of the sponge dry when rolling it. They are the first to break, especially if the roll is tight. If the jam is very thick, mix it well with the lemon juice before spreading it. The filling should be able to be spread in an even layer. Leave space at the edges. It is enough to keep about two fingers free of jam and cream. Substitutions The original recipe does not offer substitutions for the main ingredients. For the closest result, keep the indicated amounts for the sponge, cream, and filling, especially for flour, eggs, and liquid. Variations The amount of cocoa can be chosen between 3 and 4 tablespoons, depending on how intense you want the sponge flavor to be. For a simple look, the roll can remain wrapped in baking paper. If you want it to be darker on the outside, you can sift cocoa over the paper during the last rolling, as indicated in the recipe. Serving Ideas The roll is sliced after it has been in the fridge for 2-3 hours. It can be served plain, directly from the baking paper, without additional decoration. Sifted cocoa on top is enough if you want to give it a more polished appearance. Frequently Asked Questions Why is the sponge rolled while it is hot? The warm sponge is more flexible and adapts more easily to the roll shape. If it cools completely before the first roll, it may break more easily when bent. What should I do if the edges of the sponge have dried out? Trim the dry edges before rolling the sponge. These break most easily and can prevent the roll from tightening evenly. Can I put the cream while the milk and flour base is still warm? It is not recommended. The base should be allowed to cool before being mixed with the butter; otherwise, the butter may melt too much, and the cream may lose its fluffy texture. How long should the roll stay in the fridge? The roll should be left in the fridge for 2-3 hours. During this time, the cream and jam will set, and the sponge will soak slightly from the jam. How do I prevent the filling from spilling out the edges? Do not spread the jam and cream all the way to the edge of the sponge. Leave about two fingers free at the edges and roll the sponge as tightly as possible without pressing too hard. Nutritional Values The values below are estimates. It cannot be calculated accurately without the weight of the jam jar and without establishing the number of slices. For a slice from a roll divided into approximately 10 servings, the estimate is: Calories: approximately 250-300 kcal Protein: approximately 5-6 g Carbohydrates: approximately 40-45 g Fats: approximately 8-10 g The greatest variation comes from the amount and type of cherry jam, as well as the thickness of the slice. These values are indicative and do not represent an exact nutritional calculation. Storage and Reheating Store the roll in the fridge, well wrapped in baking paper. The cream contains milk and butter, and the dessert is served cold after it has set. The roll should not be reheated. Just take out the desired portion before serving and slice it while it is cold, so the filling remains stable.

Cherry jam roll with lemon cream

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