Rolled Cake with Mascarpone Cream: Easy and Delicious
Mascarpone Swiss Roll Cake is a classic Italian dessert that is perfect for any occasion.
This cake is made from a sponge cake base, filled with mascarpone cheese filling, and rolled into a log.
The cake is then sprinkled with powdered sugar and served.
This Mascarpone Cream Roll Cake is the perfect dessert for any occasion!
material:
For the Sponge Cake:
- 120 grams flour
- 100 grams sugar
- 4 eggs
- 1/2 tsp baking powder
For Mascarpone Cream:
- 250 grams mascarpone
- 12 cl liquid cream
- 1 sachet of vanilla sugar
preparation :
Preparation of Sponge Cake:
First preheat your oven to 180 degrees, line a baking sheet with parchment paper, separate the yolks from the egg whites in 2 bowls.
Then beat the yolks with the sugar using a whisk until the mixture turns white.
Then add flour with baking powder and mix everything with marisse.
Beat the egg whites with an electric beater and then pour them into your batter and mix gently with the marisse.
Spread your dough in an even layer on the plate and put it in the oven to cook for 10 minutes.
Keep the liquid cream in the fridge.
At the end of cooking the sponge cake, turn it over on a clean tea towel and remove the parchment paper.
Then roll it in a tea towel and keep it to cool at room temperature.
Preparation of Mascarpone Cream:
Take the cream out of the fridge and pour into a bowl and top with mascarpone.
Using your mixer, beat both into the whipped cream, adding the vanilla sugar, until you get a smooth cream.
Roll Assembly:
Unroll your sponge cake, spread your mascarpone cream on top of the spatula and then roll it tightly with your hand.
Film your roll with cling film and then put it in the fridge for at least 2 hours.
Take out your rolls, remove the film, sprinkle with icing sugar, cut into slices and serve bon appetit to everyone.
