Recipe: Chocolate Swiss Roll with a Berry Cream Filling
For the cake :
5 eggs, separated
2 tbsp vanilla sugar
1 tsp lemon juice
2 tbsp cornflour
2 tbsp cocoa powder
¾ cup sugar
For the filling:
200g cream cheese
2 tbsp lemon juice
200ml cream, whipped
3 tbsp Jam of your choice
400g mixed berries, e. g. blackberries, strawberries, and blueberries, chopped
1 Heat the oven to 220Cand line a baking tray with greased baking parchment.
2 Beat the egg yolks with around 2/3 of the sugar and the vanilla sugar until light and creamy.
3 Beat the egg whites with the lemon juice until stiff, gradually adding the remaining sugar.
4 Fold the egg whites into the egg yolk mixture.
5 Sieve in the flour, cornflour and the cocoa and carefully fold in.
6 Spread the mixture onto the prepared baking tray and bake in the middle of the oven for 10-12 minutes.
7 Sprinkle sugar over a large kitchen towel and carefully transfer the cake onto it from the baking tray so that the paper side is up.
8 Brush the paper with cold water and carefully remove it.
9 Roll up the cake using the towel and leave to cool.
10 To make the filling, soften the gelatine in cold water.
11 Mix together the mascarpone, cream cheese, sugar and the lemon juice.
12 Stir in 3-4 tbsp of the cream cheese mixture with the jam. Set aside
13 Fold in the whipped cream with the remaining cream cheese./
14 Carefully unroll the cake and spread with the cream.
15 Add a layer of the jam cream cheese mixture on top.