Strawberry Roll Cake with Cream
Roll cake and strawberry cream cake - a delicacy that will turn any occasion into an unforgettable moment. This elegant cake, with multiple textures and flavors, is perfect for lovers of refined desserts. Here’s how to prepare it in simple yet effective steps.
Preparation time: 30 minutes
Baking time: 30 minutes
Cooling time: 3 hours
Total: 4 hours
Number of servings: 10
Recipe History
Roll cakes are a tradition in many cultures, combining moist sponge with delicious cream. Particularly, the combination of chocolate and strawberries brings a pleasant contrast, making it a classic choice for festive events or a simple weekend treat. This recipe combines the soft texture of the roll with creamy yogurt and strawberries, creating an unforgettable experience.
Ingredients
Cocoa sponge
- 4 eggs
- 150 g sugar
- 120 g flour
- 3 tablespoons cocoa powder
- Zest of one orange
Roll sponge
- 3 eggs
- 120 g sugar
- 60 g flour
- 4 tablespoons Nutella
Strawberry cream
- 300 ml yogurt
- 300 ml whipped cream
- 15 g gelatin
- 250 g fresh strawberries
- 5 tablespoons sugar
- 2 tablespoons lemon juice
Glaze
- 100 g chocolate
- 2-3 tablespoons liquid cream
Step by Step
1. Preparing the cocoa sponge
1. Separating the eggs: Start by separating the egg whites from the yolks. Ensure that the bowls are clean and free of grease to achieve perfect foam.
2. Beating the egg whites: Using a mixer, beat the egg whites until they become foamy.
3. Adding sugar: Continue mixing and gradually add the sugar until you obtain a shiny and firm mixture.
4. Incorporating the yolks: Add the yolks one at a time, gently folding with a spatula.
5. Flour and cocoa: Sift the flour and cocoa over the mixture and gently fold, from top to bottom, to avoid losing air from the egg whites.
6. Baking: Pour the mixture into a large baking tray (35x30 cm) lined with parchment paper. Bake in a preheated oven at 180°C for 20-25 minutes, or until a tester inserted in the center comes out clean.
2. Preparing the roll sponge
1. Beating the egg whites: Proceed similarly to the cocoa sponge, separating the eggs and beating the egg whites.
2. Adding sugar: Add the sugar and continue mixing until you obtain a firm foam.
3. Incorporating the yolks: Add the yolks and gently mix.
4. Flour: Add the flour, gently mixing.
5. Baking: Pour the mixture into a smaller baking tray (22x35 cm) lined with parchment paper. Bake for about 10-15 minutes at 180°C.
3. Preparing the strawberry cream
1. Mashing the strawberries: Wash the strawberries well, then mash them with a fork or blender until you obtain a fine puree.
2. Hydrating the gelatin: Soak the gelatin in a little cold water for 15 minutes.
3. Melting the gelatin: After it has hydrated, melt the gelatin in a bain-marie along with the sugar and strawberry puree. Allow to cool.
4. Mixing the whipped cream with yogurt: Whip the cream until it becomes firm, then add the yogurt and gently mix.
5. Incorporating the gelatin: Pour the cooled gelatin over the whipped cream and yogurt mixture, adding the lemon juice. Mix gently, then refrigerate for 15 minutes.
4. Assembling the cake
1. Lining the mold: Use plastic wrap or parchment paper to line a loaf pan.
2. Cutting the cocoa sponge: Divide the cocoa sponge into four layers. Place the first layer at the bottom of the mold.
3. Adding the cream: Spread 1/3 of the strawberry cream over the first layer.
4. Adding the roll: Place the roll filled with Nutella over the cream. Cover with the remaining cream and finish with the last layer of cocoa.
5. Pressing the cake: Place a tray over the cake to gently press it and refrigerate for at least 3 hours.
5. Glazing the cake
1. Melting the chocolate: Melt the chocolate along with the cream over low heat, stirring constantly to achieve a smooth glaze.
2. Glazing: Invert the cake onto a serving platter and pour the chocolate glaze evenly over it. Allow to set.
Practical Tips
- Ingredients: Use fresh eggs to achieve a good foam. Strawberries can be replaced with other seasonal fruits, such as raspberries or peaches.
- Gluten-free option: You can use gluten-free flour to make this cake more accessible for those with gluten intolerance.
- Serving: Serve the cake with a scoop of vanilla ice cream or with a caramel sauce to enhance the flavors.
- Storing the cake: The cake can be stored in the refrigerator for 2-3 days, but it is best enjoyed fresh.
Frequently Asked Questions
- Can I use other fruits instead of strawberries? Of course! You can experiment with various fruits, such as raspberries, blueberries, or peaches.
- How long can I keep the cake? The cake lasts in the refrigerator for 2-3 days. It is recommended to be consumed fresh to maintain its texture.
- What drinks pair well with this cake? Serve the cake alongside a sweet sparkling wine or a refreshing lemonade for a perfect contrast.
Conclusion
This roll cake with strawberry cream is an excellent choice for any occasion. With a little patience and attention to detail, you will create a dessert that will surely impress everyone. Try it and enjoy every bite!
Ingredients: Cocoa Base: will be baked in a large tray of 35cm/30cm 4 eggs, 150g sugar, 120g flour, 3 tablespoons cocoa, grated orange peel. Roll: will be baked in a smaller tray of 22cm/35cm 3 eggs, 120g sugar, 60g flour + 4 tablespoons Nutella. Cream: 300ml yogurt, 300ml whipped cream, 15g gelatin, 250g strawberries, 5 tablespoons sugar, 2 tablespoons lemon juice. Glaze: 100g chocolate, 2-3 tablespoons liquid cream.
