Cream cheese roll
Description
The pastry is easy and quick to make. The roll turns out incredibly tender and not dry at all. The berry purée—I used blackcurrant—gives a great balance of sweetness and a pleasant tang. Each time you use a different purée, berries, or fruit, you get a completely new flavor.
Instructions
- 1
Step 1
Prepare all the ingredients you need to make a cream cheese roll.
- 2
Step 2
Break the eggs into a bowl, add sugar, salt, and vanilla sugar. Beat everything into a light, fluffy mixture.
- 3
Step 3
Pour the vegetable oil into the egg mixture and fold gently until the ingredients are combined, keeping the mixture light and airy.
- 4
Step 4
Mix the flour with the baking powder and sift into a bowl. Gently fold from top to bottom until you have a light, smooth batter.
- 5
Step 5
Line a baking sheet with parchment paper and pour the batter onto it. Spread the batter in an even layer to form a rectangle. Place the baking sheet in a preheated oven and bake for 12–15 minutes at 180°C.
- 6
Step 6
Take the finished sponge cake out of the oven and immediately turn it out onto clean parchment. Remove the parchment you baked the sponge on, cover with fresh parchment, and roll into a roulade. Wrap it in a towel and let it cool completely.
- 7
Step 7
In a bowl, place the cream cheese and powdered sugar, and pour in the cream. Whip everything until light and fluffy.
- 8
Step 8
Unroll the sponge cake and spread two thirds of the cream in an even layer. Spread the berry purée over the cream.
- 9
Step 9
Roll the sponge cake into a tight roll and trim the edges to even them out.
- 10
Step 10
Coat the roll completely with cream and refrigerate for 2–3 hours to let it absorb.
- 11
Step 11
Decorate the roulade as you like and serve.
- 12
Step 12
The baking is ready. Serve with tea.