With strawberries or raspberries, cream or jam: Swiss rolls are not only delicious, they are also very easy to bake.
The cake is guaranteed to be a success.
It is airy and light, sometimes fruity, sometimes creamy, but always deliciously filled and is one of the absolute
cake stars: the Swiss roll
.
If you like it classic, you can rely on jam * or fruit creams.
The braver ones try mascarpone nougat, pear gin quark, cream cheese or yogurette mousse as a filling.
There are no culinary limits to
your
imagination - fill the
rolled delicacy
to your heart's content!
Before the filling, however - the name already suggests - there is the sponge cake dough.
A fluffy, frothy mass made from flour, sugar and eggs.
You look in vain for fat here.
That makes the whole thing
nice and low in fat
, but also a bit dry.
And this is exactly where the challenge lies.
Sponge cake bases require a little tact and a few tricks.
Then it also works with the fluffy dough.
Baking with biscuits: this is how the biscuit base is definitely a success
For proper
volume
: Beat the egg whites firm and long and do not stir in the ingredients, but fold in carefully.
Avoid
lumps
: Gradually sift the baking powder, starch and flour onto the egg mixture and fold in gently.
For a great
rise
: bake the dough immediately.
Prevent
collapse
: preheat the oven and do not open it during the baking time.
Moist and fluffy instead of dry and brittle
: bake with top and bottom heat instead of convection, and do not leave in the oven for too long.
Baking paper for
peeling
bring: wet with water.
Roll
without tearing or breaking
: Sprinkle the tea towel with sugar and roll up the base once without filling in it immediately after baking.
Also try:
How to bake delicious creamy Fanta cakes with sour cream and tangerines.
Do you want to try your hand at a Swiss roll?
Then here comes our favorite
recipe
for beginners:
Swiss roll with cream and raspberries
- very easy and sensationally delicious.
Recipe for a Swiss roll with raspberries and cream - these are the ingredients you need
Ingredients for a Swiss roll with 8 pieces
For the dough:
4 eggs
4 tablespoons water (hot)
150 grams of sugar
1 packet of vanilla sugar
1 pinch of salt
170 grams of flour
1 teaspoon Baking powder
some powdered sugar
For the filling:
250 g cold whipped cream
2 packets of cream stabilizer
250 gmascarpone
40 grams of sugar
1 packet of vanilla sugar
150 g raspberry jam
300 g raspberries
some powdered sugar for dusting
Chocolate shavings for sprinkling
Do you want more fruity feasts?
This juicy yogurt-lemon cake is a special eye-catcher.
How to bake the Swiss roll with raspberries and cream
Preparation: First,
preheat
the oven to
180 degrees top and bottom heat
.
Line a baking sheet with parchment paper.
Beat the eggs with the water with a mixer on the highest setting for about eight to ten minutes until lightly frothy.
Slowly pour in the
sugar and salt
.
Mix the
flour and baking powder
in a separate bowl.
Carefully sieve the flour mixture onto the egg mixture and fold it in gently.
Use a spatula to smooth the sponge cake onto the baking sheet.
Don't forget the edges.
Put the tray in the oven immediately and bake the dough for
10 to a maximum of 12 minutes until
golden yellow.
Meanwhile, sprinkle
some powdered sugar on a clean kitchen towel
.
Take the tray out of the oven and turn the baked dough out onto the sugared kitchen towel.
The baking paper is now on top.
Quickly coat the paper with a little water, it will be
easier to remove
.
Pull off carefully.
Roll up the sponge cake tightly from the long side.
Let the whole thing cool for about half an hour.
In the meantime, whip the
cream
in a bowl and pour in a packet of
cream
stabilizer.
Repeat the whole thing in another bowl with the
mascarpone
.
Finally add the sugar and then fold in the cream.
Carefully unroll the Swiss roll (please do not try to smooth it out - risk of breakage), then spread it thinly with the smoothly stirred raspberry jam.
Now add the cream and mascarpone cream.
Spread the raspberries
on the cream and
shape
the
sponge cake back into a roll
(without a tea towel).
Place the finished Swiss roll in the refrigerator with the opening facing down.
Sprinkle with powdered sugar and / or chocolate shavings before serving.
Garnish with a few raspberries.
Good Appetite!
(eha) * Merkur.de is part of the nationwide Ippen-Digital editorial network.
Sources: Lecker.de, Gutekueche.at, zuckerzimtundliebe.de, Einfachbacken.de
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