Soft and easy to prepare, the swiss cake roll with mascarpone cream and raspberries is a dessert that will please everyone. The cake rolls are a classic recipe of Italian pastry: very versatile, you can also make it with a chocolate filling at will: cream and fruit, ricotta, creams of all kinds, Jam. The sweet roll it is very simple to prepare, but the execution of the cake roll dough (paste biscuit) It needs a few tips to get a perfect result, Golden, soft and above all flexible, so that you can roll up your sweet without nasty surprises. Basically, the biscuit dough is a kind of sponge cake which is spread on a tray to a thickness of one centimeter. The most important part of this recipe is cooking the cookie dough, It must be very fast, 8-10 minutes in all: the cookie dough should be just golden so as to remain soft and must be immediately covered with a plastic wrap to retain moisture and rolled up on itself to maintain flexibility. They are very simple operations but necessary. The filling of this sweet roll is as simple and fresh: a base mascarpone cream, cream and lemon zest and lots of fresh raspberries, which of course you can substitute fruit as you like fresh strawberries. At this point, I remind you only have a look at the very good cake roll with cream and orange marmalade and to all my recipes SWEET FRUIT and I wish you good day!
CAKE ROLL WITH MASCARPONE CREAM, LEMON AND RASPBERRIES
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INGREDIENTS
- DOSES FOR BAKING 35x42
- FOR THE CAKE ROLL:
- 120 grams of flour 00
- 120 g of sugar
- 4 whole eggs
- a pinch of fine salt
- grated rind of one lemon organic
- FOR THE FILLING:
- 250 grams mascarpone
- 150 ml of cream
- grated rind of one lemon organic
- 100 grams of powdered sugar
- fresh raspberries, just enough
- icing sugar to decorate the cake, just enough
PROCEEDINGS
Roll with mascarpone cream with lemon and raspberries
Before you start preparing the dough for the cake roll, Preheat oven to 200 degrees static and coated a rectangular baking dish with parchment paper.
For the cake roll dough: breaking eggs by separating the egg whites from the yolks. Put the egg yolks in a bowl with the sugar and salt and beat with an electric mixer until the mixture is whitish, puffy and fluffy. Add the grated lemon rind. In another bowl, Whip the egg whites, then add them to the mixture of egg yolks and sugar with a spatula, making a movement from below upwards to incorporate as much air as possible. Finally, gradually add the sifted flour, stirring gently with a spatula so as not remove the mass of eggs and sugar.
Pour the mixture on waxed paper and spread it, Always be gentle, with a spatula until it will cover the entire surface of the pan, bringing it to a thickness of about one centimeter.
Bake the cake roll dough and bake for 8-10 minutes at most: the dough for sweet rolls will be just golden and very soft, always worth the toothpick test that, tucked inside the dough, should come out dry.
While the roll bakes, prepared on the work surface dusted with a clean cloth little granulated sugar. Baked the cookie dough and place them on the cloth with the part without the baking paper in contact with the canvas (the partially coated with baking paper therefore must be upwards. Eliminate the baking paper gently lifting it (you can also moisten with a little cold water, but usually do not need) and cover the roll with the film for foods. In this way, the roll will not lose moisture cools. Roll gently roll on itself and thus leave until completely cooled.
At this point you just need to prepare the stuffing of the roll with mascarpone cream and raspberries. Put the cream in a bowl, mascarpone and icing sugar and beat with an electric mixer until creamy, then add the lemon zest. Spread the roll. Spread the mascarpone cream with lemon on the roll and then add on the whole surface raspberries. Gently roll up the roll lengthwise and sprinkle with icing sugar. You can save the cake roll with mascarpone cream and raspberries in the refrigerator for 2-3 days at most, remembering to bring it back to room temperature before tasting.
TIPS
STORAGE: you can keep the roll with mascarpone cream and raspberries in the refrigerator for 2-3 days at most, remembering to bring it back to room temperature before tasting.
8 comments
tried Ada! It did not come exactly as nice as yours because I was afraid of breaking it during rolling and maybe I did not 'close’ quite, but to be the first roll of my life I would say that it is successful and has been very successful! I'm used’ really a cool and pleasant sweet very suitable for the season. Thanks!
I'm so happy! A big hug Laura. ADA
Hi Ada,
I never loved so much the scrolls, but this is really beautiful and makes me want to try it! I just want to ask you confirm the size of the pan… I feel very great respect for the sweet final image, also considering that the roll is not rolled up on itself many times. Thank you and congratulations for the site and for recipes!
Hello Laura, Thank you so much for the appreciation. I also do not like the rolls honestly, but this is soft and good and I'm doing right now a little one’ particular with cherries. We come to us, when in doubt, I just measured the pan and is 33×41 to be precise. Then of course when spatoli the mixture into the pan where arrivals arrivals, just that it is regular in shape. The roll was long enough, considering that I removed the ends to look better in photos. A warm greeting. ADA
Thanks Ada for timely information! In fact I have not taken account of 'scraps’ to shape the roll and achieve perfection in your photos:-) We would definitely try the weekend.
The compliments are deserved, I always follow and, as you can see, occasionally experiment! Best wishes to you too. Laura
You're too kind, and if you let me know the roll, appearance news! A warm greeting, ADA
What a delight I love this kind of very sweet summer
Thanks
A big kiss
But thanks to you!