Blackberry Cream Cheese Roll
Cake
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Cook Time
2 h 15 min
Servings
12
Difficulty
Medium
Prep Time
45 Min
Description
This blackberry cream cheese roll is a real eye-catcher on any coffee table! The loose sponge base, the creamy cream cheese filling and the fruity blackberry jam harmonize perfectly with each other. The fresh blackberries on top make this cake a special treat. I especially like to make it in summer when the blackberries come fresh from the garden. The preparation is a bit more complex, but the result is worth it! The cake can be prepared well and tastes delicious even the next day.
Ingredients (13 ingredients)
-
3 piece Eggs (size M)
-
100 g Sugar
-
200 g Sugar
-
75 g Flour
-
50 g Cornstarch
-
1 geh. TL Baking powder
-
500 g Double cream cream cheese
-
500 g Low-fat curd cheese
-
1 Pck. Vanilla sugar
-
2 tbsp Lemon juice
-
250 g Blackberry jam (alternatively dark fruit jelly)
-
100 g Red currant jam (alternatively dark fruit jelly)
-
200 g Blackberries
Preparation (13 steps)
Separate eggs and beat egg whites
Separate eggs. Put egg whites in the mixing bowl and whisk until stiff with 3 tablespoons of water, letting 100 g of sugar trickle in through the lid opening while whisking. Insert butterfly. 3 min./speed 3.5
Stir in egg yolks
Add egg yolks to the stiffly beaten egg whites in the mixing bowl and stir in for 10 sec./speed 3. Remove butterfly.
Fold in flour mixture
Mix 75 g flour, 50 g cornstarch and 1 heaped teaspoon baking powder. Sift onto the egg mixture and carefully fold in with a spatula.
Bake sponge cake
Spread the mixture on a baking sheet (drip pan) lined with baking paper. Bake in a preheated oven at 200°C (top/bottom heat) or 175°C (convection) for 8-10 minutes. (This step takes place in the oven, therefore no Thermomix setting)
Turn out the sponge cake and let it cool
Remove the sponge cake and turn it out onto a slightly damp tea towel sprinkled with sugar. Carefully peel off the baking paper. Fold the cloth around the edges of the dough. Leave to cool.
Prepare cream
Put 500 g double cream cream cheese, 500 g low-fat curd cheese, 1 pack. vanilla sugar, 2 tbsp lemon juice and 200 g sugar in the mixing bowl and stir for 20 sec./speed 4.
Spread the jam
Spread a good half of the cream on the sponge cake. Refrigerate the remaining cream. Put 250 g blackberry jam (alternatively dark fruit jelly) in the mixing bowl and stir until smooth for 5 sec./speed 3.
Spread jam on cream
Carefully spread the smooth jam on the cream layer.
Cut and roll up sponge cake
Cut the sponge cake lengthwise into 6 equal width strips. Carefully roll up the first strip into a snail. Place upright in the middle of a cake plate. Wrap around with the remaining strips one after the other.
Chill cake
Place a cake ring around the cake. Refrigerate for approx. 45 minutes.
Cover the cake with cream
Briefly put the remaining cream in the mixing bowl and stir until smooth for 5 sec./speed 3. Remove the cake ring and spread the cream all around the cake. Refrigerate again for approx. 45 minutes.
Prepare blackberries and mix jam
Sort the blackberries and wash if necessary, drain. Put 100 g red currant jam (alternatively dark fruit jelly) in the mixing bowl and stir until smooth for 5 sec./speed 3.
Decorate cake
Carefully mix the berries with the smooth jam. Spread on the cake shortly before serving.
Finished cooking? Great! 🎉
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Created by
Laura Schneider
2
Rezepte
0
Kochbücher
Allergens
- Gluten-containing cereals
- Eggs
- Milk
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