Imported from Instagram
Strawberry Swiss Roll
A delicate Swiss roll with a strawberry filling and a cream made from cream cheese, heavy cream, and white chocolate. The roll is decorated with cream and freeze-dried berries, then chilled before serving.
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Ingredients
- 5 eggs at room temperature, category C1
- 180 g wheat flour
- 140 g sugar (For the sponge cake)
- 30 g milk
- 50 g vegetable oil
- 250 g strawberry purée
- 5 g lemon juice
- 40 g sugar (For the strawberry filling)
- 10 g cornstarch
- 500 g cream cheese (Cold)
- 250 g heavy cream 33–35% (Cold)
- 250 g white chocolate (Melt and cool to 30–32 °C)
- freeze-dried berries (For sprinkling; quantity not specified)
Steps
- 1
Beat the room-temperature eggs with the sugar on high speed for 7–10 minutes, until the mixture is very fluffy and pale.
- 2
Sift the flour into the beaten eggs in 3–4 additions. After each addition, gently fold with a silicone spatula using circular, bottom-to-top motions.
- 3
Combine the milk and vegetable oil. Add 1–2 tbsp of the sponge cake batter and mix until smooth.
- 4
Pour the milk, oil, and batter mixture into the main batter and gently mix. This helps incorporate the liquid ingredients evenly into the batter.
- 5
Spread the batter in an even layer on a baking sheet approximately 30 × 40 cm in size, lined with a Teflon baking mat or parchment paper.
- 6
Bake the sponge cake for 12–15 minutes at 180 °C. It is ready when the surface is lightly browned.
- 7
Remove the sponge cake from the oven and cool to room temperature.
- 8
Place the strawberry purée, lemon juice, sugar, and cornstarch in a saucepan. Stir until the cornstarch dissolves.
- 9
Place the saucepan over medium heat, bring the mixture to a boil, and cook for a few minutes until thickened. Cool the filling.
- 10
Melt the white chocolate and cool it to 30–32 °C.
- 11
Beat the cold cream cheese and heavy cream on high speed until light and stable.
- 12
Add the white chocolate to the whipped mixture and beat briefly until combined. Work quickly after adding the chocolate; otherwise, chocolate particles may form in the cream.
- 13
Once the sponge cake, strawberry filling, and cream have cooled to room temperature, assemble the roll. The specific rolling method is not described in the source; the author suggests following the video.
- 14
Set aside approximately one-quarter of the cream to decorate the top of the roll. Decorate the roll with the reserved cream and sprinkle with freeze-dried berries.
- 15
Place the finished roll in the refrigerator for 1 hour. After chilling, it is ready to serve.
Notes
The source does not provide detailed instructions for rolling the Swiss roll; for this part, the author recommends watching the video. The quantity of freeze-dried berries for decoration is not specified.
Nutrition per serving
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