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Gooseberry roll
Baked goods

Gooseberry roll

240 min4 serv.21 февр. 2026 г.

Description

The roll stays moist and never cloying thanks to the gooseberry filling. You can use any variety of gooseberry, but the color of the slice will vary with the berries’ color. Always warm the gooseberry filling over low heat so the fruit can release its juice without scorching. Serve warm or chilled. Perfect with tea.

Instructions

  1. 1

    Step 1

    Step 1

    Prepare all the ingredients you need for a gooseberry roll. Sort the berries, rinse them, and pat dry. Remove the stems and blossom ends.

  2. 2

    Step 2

    Step 2

    Crack the eggs into a bowl and add vanilla sugar and granulated sugar. Beat with a mixer until light and fluffy; the mixture should increase in volume 2–3 times.

  3. 3

    Step 3

    Step 3

    Mix the flour with the baking powder and sift into the egg mixture. Gently fold from top to bottom until the batter is smooth and fluffy.

  4. 4

    Step 4

    Step 4

    Line a baking sheet with parchment paper, transfer the dough onto it and spread it into an even layer. Place the baking sheet in a hot oven and bake at 180 degrees for 10 minutes, until golden brown.

  5. 5

    Step 5

    Step 5

    Turn the finished sponge cake over onto clean parchment paper and roll it up into a roll. Set aside and leave until completely cool.

  6. 6

    Step 6

    Step 6

    While the sponge cake cools, prepare the gooseberry filling. Put the gooseberries, sugar, and cornstarch into a heavy-bottomed saucepan and mix. Add water and place over low heat. After it comes to a boil, cook for 5–7 minutes until thick, stirring constantly. Remove from the heat and cool completely.

  7. 7

    Step 7

    Step 7

    For the cream, place the cream cheese and powdered sugar in a bowl and pour in the heavy cream. Whip everything until you have a smooth, even cream.

  8. 8

    Step 8

    Step 8

    Unroll the cooled sponge cake, remove the parchment paper, and spread the surface with cream in an even layer.

  9. 9

    Step 9

    Step 9

    Spread the gooseberry filling on top of the cream.

  10. 10

    Step 10

    Step 10

    Roll the sponge cake into a tight roll and wrap it in parchment paper. Chill in the refrigerator for 2 hours to let it set and absorb. Then remove the parchment and decorate the gooseberry roll as you like. I dusted mine with confectioners’ sugar and piped stripes of melted chocolate.

  11. 11

    Step 11

    Step 11

    Take out of the oven and serve warm or cooled.