cake with roll and yogurt cream

Roll Cake and Yogurt Cream Cake - A Delight That's Easy to Make

Preparation time: 30 minutes
Chilling time: 10 hours
Total time: 10 hours and 30 minutes
Servings: 8-10

Do you want a dessert that impresses yet is simple to make? The roll cake with yogurt cream is the perfect choice! This recipe combines the sweetness of the rolls with the freshness of the yogurt cream, creating a refreshing and delicious dessert. Whether you serve it at a birthday, a party, or just want to treat yourself, this cake will surely please everyone.

Before we begin, let’s get acquainted with the ingredients and discuss some useful tips that will help you achieve perfect results.

Ingredients

- 2 store-bought rolls (one with cocoa and one with apricot jam)
- 500 ml liquid cream
- 500 g fruit or vanilla yogurt
- 12 sheets of gelatin
- 125 g powdered sugar
- 125 g apricot compote
- 125 g pineapple compote

Ingredient Details

- Rolls: Choosing the rolls is essential. Opt for rolls with delicious fillings that complement the yogurt cream. The cocoa roll adds a chocolate note, while the apricot jam roll offers fruity sweetness.
- Liquid cream: Make sure the cream is well chilled before whipping, to achieve an airy texture.
- Yogurt: Choose a good quality yogurt with natural flavors. Fruit yogurt adds extra flavor, but you can also use plain yogurt.
- Gelatin: This is essential for giving structure to the cream. Make sure to follow the hydration instructions to achieve the best results.

Step-by-Step Instructions

1. Preparing the yogurt cream: In a bowl, mix the powdered sugar with the yogurt until all the sugar is completely dissolved. Once you have a homogeneous mixture, cover the bowl with plastic wrap and refrigerate for about 30 minutes.

2. Hydrating the gelatin: In a small bowl, soak the gelatin sheets in cold water. Let them hydrate for 10 minutes.

3. Whipping the cream: Whip the liquid cream with a mixer until it becomes firm. This step is crucial for achieving an airy texture for the cake.

4. Incorporating the gelatin: After the gelatin sheets have softened, drain them and place them in a bowl over steam. Stir until completely melted. Then, add the melted gelatin to the whipped cream and gently mix using a spatula to avoid losing air in the mixture.

5. Combining the ingredients: Take the yogurt out of the fridge and gradually incorporate it into the whipped cream and gelatin mixture, mixing carefully.

Assembling the Cake

1. Preparing the mold: Choose a deep round bowl that will help achieve a beautiful shape for the cake. Line the inside of the bowl with plastic wrap to facilitate the removal of the cake later.

2. Adding the rolls: Arrange the slices of roll at the bottom of the bowl, making sure to place them tightly. Continue to add the slices of roll along the edges, forming a dome.

3. The cream layer: Divide the yogurt cream into three equal parts. Place the first layer of whipped cream at the bottom of the bowl, followed by a layer of apricot compote, then another layer of cream, after which add pineapple compote and finally the remaining cream.

4. Closing with roll: Cover everything with a final layer of roll slices, sealing the cake. This is the moment when you can add an extra layer of cream on top if desired.

5. Chilling: Refrigerate the cake for at least 10 hours. This time is essential as it allows the gelatin to set and stabilize the cream.

6. Inverting the cake: Once the chilling time has elapsed, turn the bowl with the cake onto a platter and carefully remove the plastic wrap. Watch how the magic unfolds! The cake should come out perfectly, with the layers of roll and cream visible.

Serving and Suggestions

Serve the cake with a berry sauce or a few fresh mint leaves for an elegant touch. You can accompany the dessert with iced tea or lemonade, which will perfectly complement the sweet and creamy flavors of the cake.

Nutritional Information

This roll cake with yogurt cream can be a lighter choice compared to other calorie-rich desserts. A serving contains approximately 250-300 calories, depending on the exact ingredients used. Gelatin adds a boost of protein, while yogurt contributes to calcium intake.

Possible Variations

- Fresh fruits: Replace the compotes with fresh seasonal fruits like strawberries, raspberries, or mango.
- Flavors: Add vanilla or almond extracts to the yogurt cream for a more intense taste.
- Biscuit base: If you prefer a crunchy base, you can crush Digestive or chocolate biscuits and mix them with melted butter, forming a crust at the bottom of the bowl.

Frequently Asked Questions

1. Can I use homemade roll?
Absolutely! If you have your favorite homemade roll recipe, feel free to use it.

2. How can I prevent the cake from falling apart when inverting?
Make sure the gelatin is well-hydrated and that the cake has been refrigerated long enough to set.

3. Can the cake be frozen?
It is recommended not to freeze the cake, as the texture of the cream may change. Instead, keep it in the fridge, covered.

4. What drinks pair well with this cake?
This cake pairs wonderfully with fruit tea, dry white wine, or refreshing lemonade.

Now that you have all the necessary information, all that’s left is to get started! The roll cake with yogurt cream is an excellent choice for any occasion and will surely bring smiles to the faces of your loved ones. Enjoy!

 Ingredients: 2 store-bought roulades, one with cocoa and one with apricot jam, 500ml of liquid cream, a 500g yogurt with fruit or vanilla, a pack of gelatin sheets (12 sheets), apricot compote (125g), pineapple compote (125g), 125g powdered sugar.