Fruit jelly roll with cream cheese

Name: Fruit jelly roll with cream cheese - Safta B.
Ingredients: Biscuit roll: 5 eggs 3 tablespoons cold water 6 tablespoons sugar 6 tablespoons flour 1 packet vanilla Fruit jelly: 150 g strawberries 50 g mixed berries 4 tablespoons sugar 50 ml water 2 tablespoons

Dessert - Fruit jelly roll with cream cheese by Safta B. - Recipia

The fruit jelly and cream cheese roll is perfect when you have some fruits on hand and a box of fresh cheese in the fridge. The base is prepared from simple ingredients, and the cream is light, made with fresh cheese, whipped cream, and a little gelatin. I used a 40 x 30 cm tray, and the combination of strawberries and berries turned out very balanced. It can also be made with just strawberries or just berries. Quick info Preparation time: not specified exactly; includes the preparation of the base, jelly, and cream Baking time: 15-20 minutes Cooling time: at least 3-4 hours in the fridge after assembly Total time: at least 3 hours and 15 minutes, excluding preparation and cooling time for the components Servings: the number of slices depends on the size the roll is cut into Difficulty: easy to medium Recipe type: fruit dessert with cream cheese and rolled base Tray used: 40 x 30 cm Ingredients Base for the roll 5 eggs 3 tablespoons of cold water 6 tablespoons of sugar 6 tablespoons of flour 1 packet of vanilla 1 pinch of salt Fruit jelly 150 g strawberries 50 g mixed berries 4 tablespoons of sugar 50 ml of water 2 heaping tablespoons of starch Cream cheese 250 g fresh Delaco cheese 4 tablespoons of sugar 1 packet of vanilla sugar 150 ml liquid cream 1 teaspoon of gelatin 2 tablespoons of cold water Preparation method 1. Preparing the base Separate the egg whites from the yolks. Put the egg whites in a bowl, add cold water and a pinch of salt, then mix until you get a foam. Gradually add the sugar, one tablespoon at a time, continuing to mix. The meringue should become stiff and shiny. It is important that the sugar is well incorporated before moving on to the next step. Sift the flour and gently fold it into the egg white foam using a spatula. Mix from bottom to top without overdoing it to keep the base airy. Finally, add the vanilla. Line the 40 x 30 cm tray with baking paper and spread the mixture evenly. Bake the sheet in the preheated oven for 15-20 minutes. The base should be baked but not left too long, as it can dry out and be harder to roll. 2. Rolling the baked sheet Prepare a piece of baking paper large enough for the roll sheet and sprinkle powdered sugar on it. The recipe source uses powdered sugar at this point so that the hot base does not stick. Carefully remove the baked sheet and turn it over onto the sugar-sprinkled paper. Slowly peel off the baking paper that the base was baked on. While it is still hot, roll the sheet tightly together with the clean paper and let it cool in this form. Rolling while the base is warm helps the sheet retain its shape and reduces the risk of breaking when filled. 3. Preparing the fruit jelly Cut the strawberries into cubes and place them in a pot along with the sugar and mixed berries. Place the pot on the heat and let the fruits boil for 2-3 minutes until softened and the sugar dissolves. Dissolve the starch in the 50 ml of cold water. Pour the mixture over the fruits and stir continuously. The jelly will thicken as it heats up. Once it reaches the right consistency, remove it from the heat and let it cool. The jelly must be cold before being spread on the base. If it is warm, it can soften the sheet and affect the consistency of the cream cheese. 4. Preparing the cream cheese Put the fresh cheese in a bowl and mix it with the sugar and vanilla sugar. Hydrate the gelatin in two tablespoons of cold water and let it sit for 5 minutes. After hydration, carefully melt the gelatin without letting it boil. Add it to the cream cheese and mix well. Whip the liquid cream just until it starts to thicken. It does not need to be whipped too hard. Then fold it into the cheese mixture gently until the cream becomes homogeneous. 5. Assembling the roll Carefully unfold the cooled sheet. Spread the fruit jelly over the entire surface of the base, then put the cream cheese on top. Roll the base again, this time without the paper inside. Try to roll it as tightly as possible but without pressing too hard so that the filling does not spill out. Place the roll in the fridge for at least 3-4 hours. During this time, the cream stabilizes, and the base softens from the filling. It is easier to slice after it has been sufficiently chilled. Why I make the recipe often It is a practical dessert for days when I have fruits that need to be used and I do not want to prepare something very complicated. The base is made quickly, the jelly can be prepared from a simple combination of fruits, and the cream cheese is light enough for a roll. I also like that the recipe can be adapted based on the available fruits. Strawberries and berries give a pleasant, slightly tart taste that balances the sweet cream. Tips and variations Tips The egg whites should be whipped until stiff and shiny before adding the flour. The flour is incorporated with a spatula, from bottom to top, not mixed vigorously. Do not bake the sheet longer than necessary. The 15-20 minutes are sufficient according to the recipe, and an overly dry base can break when rolling. Roll the sheet immediately after baking while it is hot. After cooling, the base is not as flexible. The jelly must be allowed to cool before assembly. Similarly, the cream should have a sufficiently thick consistency to be spread without running. The gelatin should not boil. It melts after hydration and is added to the cream cheese. Substitutions You can use only strawberries or only berries in the amount specified for the jelly. The original recipe uses 150 g of strawberries and 50 g of mixed berries, but the combination can be simplified. The fresh Delaco cheese can be used just as in the basic recipe. For the cream, you need a fresh cheese that can be mixed with sugar and cream. Variations You can change the ratio between strawberries and berries while keeping the total amount of fruit. If you use different proportions, the jelly may taste sweeter or more tart. The roll can be made with a single type of fruit, as mentioned in the recipe: only strawberries or only berries. Serving ideas The roll is served cold, after being in the fridge for at least 3-4 hours. It can be sliced just before serving. For cleaner slices, it is useful for the roll to be well chilled and not cut immediately after assembly. Frequently asked questions Can the roll be made without gelatin? Gelatin helps the cream cheese maintain its shape after cooling. The basic recipe uses a teaspoon of gelatin hydrated in two tablespoons of cold water, so it is not recommended to omit it if you want a roll that slices easily. Why is the base rolled while it is hot? The sheet is more flexible when warm. If left to cool flat, it can break when you try to roll it with the filling. Can I use only strawberries for the jelly? Yes. The recipe allows for the exclusive use of strawberries or berries. In the case of strawberries, they are cut into cubes and boiled together with the sugar before thickening. How long should the roll stay in the fridge? The roll should be refrigerated for at least 3-4 hours. This is the necessary time for the gelatin cream to stabilize and for the dessert to be cut without falling apart. Can another tray be used? The recipe was made in a 40 x 30 cm tray. If you use a tray of different dimensions, the thickness of the sheet will change, and you may need to monitor the base during baking without unnecessarily modifying the other ingredients. Nutritional values The values below are estimates and have been calculated for the entire recipe, excluding the powdered sugar sprinkled on the baking paper, as the amount is not specified. They may vary depending on the brand of cheese, liquid cream, and the size of the eggs. For the entire roll: approximately 2,600-2,800 kcal, 70-75 g protein, 330-350 g carbohydrates, and 105-115 g fat. If the roll is cut into 8 slices, one slice has approximately 325-350 kcal, 9 g protein, 41-44 g carbohydrates, and 13-14 g fat. These are indicative values, not an exact nutritional calculation. Storage and reheating The roll is stored in the fridge, covered, since it contains cream cheese and whipped cream. It is recommended to be consumed cold. It is not reheated, and freezing is not recommended for this combination, as the cream and jelly may change texture after thawing.

Fruit jelly roll with cream cheese

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