Peach Roll Cake – The Refreshing Delight of Summer
Preparation time: 20 minutes
Baking time: 8 minutes
Total time: 1 day (including cooling time)
Number of servings: 8-10
Do you remember those hot summer days when you needed a refreshing yet flavorful dessert? Well, this Peach Roll Cake is exactly what you desire! Inspired by a recipe seen in a magazine, I made a few adjustments that transformed it into a real treat. It’s easy to make and will surely become the favorite dessert of the whole family.
A brief story about the recipe
Roll cakes have a rich history, popularized for their versatility. They can be filled with various jams, creams, or fruits, bringing a touch of freshness and flavor to every bite. Today, we will focus on an irresistible combination of delicate rolls and sweet peaches in a cake that will indulge you.
Ingredients
For the roll:
- 3 eggs
- A pinch of salt
- 80 g powdered sugar
- 100 g flour
- Raspberry jam (or any preferred jam)
- 2 tablespoons of flour for dusting
For the cream:
- 200 g liquid cream
- 400 g sour cream
- 150 g powdered sugar
- ½ packet of gelatin (the original recipe called for 2 packets, but ½ is sufficient)
- 50 ml peach compote juice
- Canned peaches (cut into cubes)
Step-by-Step Instructions
1. Preparing the roll
- Start by preheating the oven to 200 degrees Celsius.
- In a large bowl, beat the egg whites with a pinch of salt until stiff peaks form. This step is essential for achieving a fluffy and airy roll.
- Gradually add the powdered sugar, continuing to mix until you obtain a glossy meringue-like mixture.
- Gently fold in the egg yolks one at a time using a spatula to keep the air in the egg whites.
- Sift the flour over the mixture and gently fold from bottom to top using a spatula.
- Line a baking tray with parchment paper and pour the batter evenly. Level it well.
- Bake in the preheated oven for 8 minutes or until the cake is golden and elastic to the touch.
2. Cooling and filling the roll
- Remove the cake from the oven and sprinkle a strip of flour on it. This trick will help you easily detach the parchment paper.
- Turn the cake onto another layer of parchment paper and carefully remove the original paper.
- Spread raspberry jam over the entire surface, then cut it in half horizontally.
- Carefully roll each half and let them cool completely.
3. Preparing the cream
- In a bowl, whip the liquid cream until it becomes firm.
- Meanwhile, in another bowl, combine the sour cream with the powdered sugar and mix well.
- Soak the gelatin in the peach compote juice, then gently melt it over low heat without boiling. Add the melted gelatin to the sour cream mixture and mix quickly to avoid lumps.
4. Assembling the cake
- Use a deep bowl with a diameter of about 20 cm and line it with plastic wrap.
- Place slices of roll on the bottom and sides of the bowl, leaving some to cover the cream.
- Pour a quarter of the prepared cream, then add the peach pieces. Continue with another layer of cream, followed by peaches and again cream.
- Finally, cover with the remaining roll slices. Cover with plastic wrap and refrigerate overnight to set.
5. Serving
- The next day, carefully invert the cake onto a platter. Remove the plastic wrap and admire your creation!
- You can decorate with a few peach slices or additional whipped cream for a more appealing look.
Helpful Tips
- If you don’t have raspberry jam, you can use any other fruit jam or even melted chocolate for a more decadent version.
- Be careful not to exceed the baking time of the cake to avoid a dry texture.
- The cake keeps well in the refrigerator for 2-3 days, but it certainly won’t last that long!
Nutritional Information (per serving)
Calories: approximately 350 kcal
Fats: 20 g
Carbohydrates: 35 g
Proteins: 5 g
Frequently Asked Questions
1. Can I use fresh fruit instead of canned peaches?
Answer: Yes, you can use fresh peaches, but make sure they are ripe and sweet.
2. How can I make the cake lighter?
Answer: Replace the sour cream with Greek yogurt or use light whipped cream.
3. What other jams can I use?
Answer: Strawberry, apricot, or blueberry jams are all excellent alternatives.
Possible Variations
- Add a splash of vanilla extract to the cream for a more complex flavor.
- For a crunchy note, you can add chopped nuts or almonds between the layers of cream.
This Peach Roll Cake is not just a dessert, but an experience that brings family and friends together around the table. Each bite is an explosion of flavors that will indulge your senses. Enjoy it with a cup of iced tea or a glass of lemonade for a perfect summer moment!
Preparation time: 20 minutes
Baking time: 8 minutes
Total time: 1 day (including cooling time)
Number of servings: 8-10
Do you remember those hot summer days when you needed a refreshing yet flavorful dessert? Well, this Peach Roll Cake is exactly what you desire! Inspired by a recipe seen in a magazine, I made a few adjustments that transformed it into a real treat. It’s easy to make and will surely become the favorite dessert of the whole family.
A brief story about the recipe
Roll cakes have a rich history, popularized for their versatility. They can be filled with various jams, creams, or fruits, bringing a touch of freshness and flavor to every bite. Today, we will focus on an irresistible combination of delicate rolls and sweet peaches in a cake that will indulge you.
Ingredients
For the roll:
- 3 eggs
- A pinch of salt
- 80 g powdered sugar
- 100 g flour
- Raspberry jam (or any preferred jam)
- 2 tablespoons of flour for dusting
For the cream:
- 200 g liquid cream
- 400 g sour cream
- 150 g powdered sugar
- ½ packet of gelatin (the original recipe called for 2 packets, but ½ is sufficient)
- 50 ml peach compote juice
- Canned peaches (cut into cubes)
Step-by-Step Instructions
1. Preparing the roll
- Start by preheating the oven to 200 degrees Celsius.
- In a large bowl, beat the egg whites with a pinch of salt until stiff peaks form. This step is essential for achieving a fluffy and airy roll.
- Gradually add the powdered sugar, continuing to mix until you obtain a glossy meringue-like mixture.
- Gently fold in the egg yolks one at a time using a spatula to keep the air in the egg whites.
- Sift the flour over the mixture and gently fold from bottom to top using a spatula.
- Line a baking tray with parchment paper and pour the batter evenly. Level it well.
- Bake in the preheated oven for 8 minutes or until the cake is golden and elastic to the touch.
2. Cooling and filling the roll
- Remove the cake from the oven and sprinkle a strip of flour on it. This trick will help you easily detach the parchment paper.
- Turn the cake onto another layer of parchment paper and carefully remove the original paper.
- Spread raspberry jam over the entire surface, then cut it in half horizontally.
- Carefully roll each half and let them cool completely.
3. Preparing the cream
- In a bowl, whip the liquid cream until it becomes firm.
- Meanwhile, in another bowl, combine the sour cream with the powdered sugar and mix well.
- Soak the gelatin in the peach compote juice, then gently melt it over low heat without boiling. Add the melted gelatin to the sour cream mixture and mix quickly to avoid lumps.
4. Assembling the cake
- Use a deep bowl with a diameter of about 20 cm and line it with plastic wrap.
- Place slices of roll on the bottom and sides of the bowl, leaving some to cover the cream.
- Pour a quarter of the prepared cream, then add the peach pieces. Continue with another layer of cream, followed by peaches and again cream.
- Finally, cover with the remaining roll slices. Cover with plastic wrap and refrigerate overnight to set.
5. Serving
- The next day, carefully invert the cake onto a platter. Remove the plastic wrap and admire your creation!
- You can decorate with a few peach slices or additional whipped cream for a more appealing look.
Helpful Tips
- If you don’t have raspberry jam, you can use any other fruit jam or even melted chocolate for a more decadent version.
- Be careful not to exceed the baking time of the cake to avoid a dry texture.
- The cake keeps well in the refrigerator for 2-3 days, but it certainly won’t last that long!
Nutritional Information (per serving)
Calories: approximately 350 kcal
Fats: 20 g
Carbohydrates: 35 g
Proteins: 5 g
Frequently Asked Questions
1. Can I use fresh fruit instead of canned peaches?
Answer: Yes, you can use fresh peaches, but make sure they are ripe and sweet.
2. How can I make the cake lighter?
Answer: Replace the sour cream with Greek yogurt or use light whipped cream.
3. What other jams can I use?
Answer: Strawberry, apricot, or blueberry jams are all excellent alternatives.
Possible Variations
- Add a splash of vanilla extract to the cream for a more complex flavor.
- For a crunchy note, you can add chopped nuts or almonds between the layers of cream.
This Peach Roll Cake is not just a dessert, but an experience that brings family and friends together around the table. Each bite is an explosion of flavors that will indulge your senses. Enjoy it with a cup of iced tea or a glass of lemonade for a perfect summer moment!