In this post:
Swiss roll with berries for
Easter
If you're still looking for a delicious recipe for your Easter table, then you've come to the right place!
Swiss roll with berries and raspberry-wildberry truffle-eggs
Lemony sponge cake:
- 50 g flour
- 10 g starch
- 1 tsp baking powder
- 5 eggs (size M),
3 of them separated - 1 pinch of salt
- 130 g sugar
(divided into 2x 65 g) - 1/2 tsp vanilla extract
- Zest of 1 organic lemon
Curd creme:
- 300 g curd, 20%
- 1 tsp lemon zest
- 2 tbsp lemon juice
- 1 tsp vanilla extract
- 40 g powdered sugar
- 250 g cream, 32%
- 1 pack of cream stabilizer (optional)
Also:
- 2 sheets of baking paper
- some powdered sugar for dusting
- 1 tbsp wild berry jam
- approx. 300 g mixed berries (e.g. raspberries, strawberries, blueberries)
- Raspberry-wildberry truffle-eggs from Lauenstein
How to make the perfect
swiss roll
A light and fluffy sponge cake - a bit of a challenge for some. But with a little dexterity and a few tricks and tips, the fluffy dough is guaranteed to succeed:- To ensure that the sponge dough is moist and fluffy instead of dry and crumbly, it is important to bake at top and bottom heat and not leave it in the oven for too long - so it's best to stay close by during the baking time!
- To remove the baking paper even better from the baked dough, moisten the baking paper with a little water.
- To make it also easier to roll up the swiss roll, roll up the base (without the filling) immediately after baking .
Preparation of the sponge cake:
Preheat the oven to 200°C top/bottom heat. Line a baking tray measuring approx. 30x40 cm with baking paper.
Mix the flour with the starch and baking powder. Separate 3 of the 5 eggs and whisk the egg whites with a pinch of salt until frothy. Gradually add 65 g of the sugar and whisk for a further 3 to 4 minutes.
Whisk the egg yolks together with the two whole eggs in a second bowl for about 1 to 2 minutes. Sift in the second half of the sugar and whisk for a further 3 to 4 minutes until the mixture is voluminous, light and creamy. Add the vanilla extract and lemon zest in the last minute.
Sieve the flour mixture over the egg yolk foam in 2 steps and carefully fold in. Finally, fold in the whipped egg whites in 2 to 3 steps.
Spread the batter on the baking tray and smooth out. Bake on the middle shelf for approx. 10 to 12 minutes. Test with a skewer.
Place a sheet of baking paper on the work surface. Remove the finished sponge cake from the oven, dust immediately with powdered sugar and turn out onto the baking paper. Lightly moisten the baking paper on the top of the sponge cake and then carefully peel it off.
Roll up the warm sponge cake tightly into a roll using the baking paper. Leave to cool completely when rolled up.
Preparation of the curd creme:
Mix the quark with the lemon zest, vanilla extract and powdered sugar.
Add the cream and cream stabilizer and whip until creamy.
Transfer ¼ of the cream for the decoration to a piping bag with a rosette or star nozzle.
Assemble the swiss roll:
Clean and wash the fresh berries. Cut the strawberries into small pieces.
Carefully unroll the sponge cake rolled in baking paper. Spread the sponge cake with the cream and top with most of the berries.
Carefully roll up the sponge cake tightly using the baking paper. Decorate the swiss roll with dots of cream, wild berry jam, the remaining fresh berries and the raspberry-wild berry truffle-eggs.
Place the swiss roll in the fridge for approx. 1 hour before serving.
A light, fluffy sponge cake with a deliciously lemony curd cream and fruity berries - a truly delicious variation on the popular classic cake.
The handmade raspberry-wild berry truffle-eggs are undoubtedly the highlight of this delicious interpretation of a swiss rolls. Their delicate pink chocolate coating not only makes them a visual highlight, it also gives the first vague hint of the fruity, creamy filling. However, this is only revealed once you have also broken through a second shell of fine milk chocolate. It is the combination of all the indulgent components that makes this handcrafted egg a unique taste experience.
We are delighted with this wonderful recipe, which was created in collaboration with food blogger Madame Dessert. For more recipe ideas and inspiration, take a look at her blog.
