I am not the biggest fan of cake rolls with cream fillings. But the combination of cream and strawberries is classic. The filling is quite rich, but the cake itself is nicely fluffy. Overall, it’s refreshing spring dessert, especially when served straight from the fridge.
Dough (all ingredients should be at room temperature):
- 4 eggs
- 125 g caster sugar
- 25 g butter
- 125 g plain flour
Cream filling (all ingredients should be cooled in the fridge):
- 250 g mascarpone (or ricotta or a mix of them)
- 250 g cream (30% fat)
- powder sugar according to your preferences (50 g – 100 g)
Preheat oven to 170ºC (338ºF). Line the baking tray with parchment paper.
Make the dough
In a large bowl, beat the sugar and eggs for about 10 minutes until the mixture is light and relatively solid. Carefully fold in the flour. Melt the butter (in microwave or on stove) and let it cool down a bit. Add the melted butter carefully into the mix.
Transfer the dough in the baking tray and bake it for about 10 minutes until is starts getting golden. You have to be careful not to leave it in the oven for too long, better check how the cake looks like regularly.
Roll the cake
Once done, take the cake out of the oven and let it cool down for 5 minutes. Roll up the cake, using the parchment paper or you can first invert the cake onto kitchen towel and then roll up. Let the rolled-up cake coll down completely while wrapped up in kitchen towel.
Prepare the cream filling
In the meantime, prepare the cream filling. In a bowl, beat mascarpone, cream and sugar until they form stiff peaks. Add strawberries cut into smaller pieces.
Fill the cake
Carefully unwrap cooled cake. Spread the filling on the cake and roll it up again. Store in the fridge, covered.
You can find the original recipe on Cat and Cookwebsite.