Chocolate Swiss Roll Cake With Creamy Filling And Fruit

chocolate roulade cake recipe

Hello dear friends.

I have a new recipe for you today. It’s finger-licking good. Or spoon-licking good… whichever may your choice be 🙂

 
 

chocolate roulade cake recipe

I made this recipe having all the chocolate lovers on my mind… and those who love cream too… and, of course, those who fancy a bit of cream cheese… and also remembering those who like fresh fruit… soo, that could be quite a few of you… and, okay, okay, I had myself on my mind pretty much as well…. 🙂

 
 

chocolate roulade cake recipe

Making this cake is a lot of fun. Let me assure you, it is rather easy to assemble. Actually, I find the assembling the most fun part…

There are a few tricks involved that will assure that your cake will have not-so-usual vertically placed sponge.

 
 

chocolate roulade cake recipe

Here’s how you achieve that… First of all, you bake two sponge cakes. The first magic trick with rolls (roulades) is to turn the cakes out onto the sugared parchment while still hot. You then roll the sponges up (this will assure that the sponges will ‘get used to’ being rolled up and they will not break when filled and rolled later on). Let cool and rest for about 2 hours.

 
 

chocolate roulade cake recipe

And how to achieve the vertical cake parts? Just spread one half of the filling over each sponge cake. Cut each sponge cake in four even strips (starting at the wider/longer) side. Sprinkle each strip with fruit.

 
 

chocolate roulade cake recipe

Roll up one sponge strip…

 
 

chocolate roulade cake recipe

… and place it onto a larger platter (I used the bottom part of a 10 1/2-inch = 27 cm springform pan). That makes the center of your cake.

 
 

chocolate roulade cake recipe

Then take another strip and roll it around the already made center part of the cake, placing the strip so that the end of the center part strip meets the beginning of the following strip.

Basically, you form a nice spiral shape.

 
 

chocolate roulade cake recipe

Another strip added.

 
 

chocolate roulade cake recipe

Continue working this way until all 8 cake strips are used.

 
 

chocolate roulade cake recipe

And that’s pretty much it.

Finally cover the top of the cake with a little bit of creamy filling.

I wrapped a springform fastener around my cake in the end, but it is definitely not necessary, the cake holds together very nicely.

 
 

chocolate roulade cake recipe

And to make it all prettyyyy, pour some lovely shiny ganache over the top, sprinle with fruits of various kinds and you are good to go…

 
 

chocolate roulade cake recipe

We liked this cake, I hope you will too.

Enjoy!

With lots of love,

Petra xoxo

 

(This cake was inspired by this recipe.)

And here are all the details you will need…

5.0 from 1 reviews
Chocolate Roulade Cake
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 1 cake
 
Ingredients
  • FOR 2 SPONGE ROLLS:
  • 12 eggs
  • 2 cups (230 grams) confectioners sugar
  • 2 tsp vanilla extract
  • 1 cup (120 grams) cake flour
  • ⅓ cup (30 grams) cocoa powder
  • 1 tsp baking powder
  • FOR FILLING:
  • 3½ 8-ounce packages (800 grams) mascarpone or cream cheese, at room temperature
  • 2½ cups (600 ml) heavy (whipping) cream
  • 2 0.35-oz (2 10-gr) packages stabilizer for whipping cream (cream stiffener)
  • 1 cup (115 grams) confectioners sugar
  • 2 tsp vanilla extract
  • 5 cups (600 grams) fruit (I used raspberries, blueberries, cherries and red currants)
  • GANACHE:
  • 7 oz (210 grams) chocolate
  • ½ cup (120 ml) heavy (whipping) cream
  • 2 cups (240 grams) fruit - for garnish
Instructions
  1. For the SPONGE ROLLS, preheat the oven to 350 °F (175 °C). Grease and line two 12 x 15-inch (30 x 38 cm) baking tins with parchment paper.
  2. Whisk the eggs, sugar and vanilla together in a large bowl until the mixture is light and frothy.
  3. Sift the flour and cocoa powder into the mixture and carefully fold it in.
  4. Divide the mixture between the prepared tins and give it a gentle shake so that the mixture finds its own level, making sure that it has spread evenly to the corners.
  5. Bake the two tins for 15 minutes, or until the sponges begin to shrink from the edges of the tin.
  6. While the cakes are cooking, place two clean dish towel on your working surface. Then place a piece of parchment paper on each towel and sprinkle the paper with a little dusting of confectioners sugar.
  7. Turn the cakes out onto the sugared parchment and peel off the paper. Trim the edges of the sponges with a sharp knife. While still hot, roll the sponges up (this will assure that the sponges will 'get used to' being rolled up and they will not break when filled and rolled later on). Let cool and rest for about 2 hours.
  8. To make the FILLING, whip the heavy cream with sugar until stiff. Mix in stabilizer for whipping cream. Fold in cream cheese.
  9. To ASSEMBLE, spread one half of the filling over each sponge cake (leave aside about 3 tbsp of the filling to be spread over the top of the cake).
  10. Cut each sponge cake in four even strips (starting at the wider/longer) side.
  11. Sprinkle each strip with fruit.
  12. To start, roll up one sponge strip and place it onto a larger platter (I used the bottom part of a 10½-inch/27 cm springform pan). That makes the center of your cake.
  13. Now, take another strip and roll it around the already made center part of the cake, placing the strip so that the end of the center part strip meets the beginning of following strip. Continue working this way until all 8 cake strips are used. Spread the remaining filling over the top of the cake.
  14. Let cool in the fridge for about 2 hours.
  15. To make the GANACHE, pour the heavy cream into a medium sized heatproof bowl. Place the bowl over a pot of boiling water, allowing the cream to get hot. Add the chopped chocolate and stir gently until the chocolate melts.
  16. Then pour the ganache into the center of the cake. Working quickly, spread the ganache with a large metal spatula or knife, using big strokes to push the ganache over the sides of the cake.
  17. Let the ganache set. Then garnish with fruit.
  18. Store refrigerated.

Soft Melt-In-Your-Mouth Lemon Cookies

lemon-cookies

I have a real treat for lemon lovers out there.

These wonderful lemon cookies will touch your heart.

Guaranteed!

 
 

lemon-cookies

Containing lemon juice and lemon zest, they are packed with rich and fresh lemon flavor.

It’s the real deal, guys.

 
 

lemon-cookies

And the texture?

Tender and crumbly, dangerously addictive with their melt-in-your-mouth quality and powdered sugar coating.

 
 

lemon-cookies

Mmmm.

 
 

lemon-cookies-recipe

I wish I could deliver their scent to you right now. Soooo amazing!

 
 

lemon-cookies-recipe

To bring these yummy lemon cookies into your life, feel free to follow the directions below.

Enjoy, dear friends.

With love,
Petra

 
 

Soft Melt-In-Your-Mouth Lemon Cookies
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 25 cookies
 
Ingredients
  • 2¾ cups (360 grams) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup (230 grams) unsalted butter, softened
  • 1½ cups (170 grams) confectioners sugar
  • 1 egg
  • ½ teaspoon vanilla extract
  • zest of one large lemon, finely minced
  • 4 tbsp fresh lemon juice
  • ½ cup (60 grams) confectioners sugar for rolling cookies
Instructions
  1. Preheat the oven to 350 °F (175 °C). Line cookie sheets with parchment paper.
  2. In a small bowl, stir together flour, baking soda, baking powder and salt. Set aside.
  3. Using a mixer, beat together the butter and sugar until smooth and very fluffy.
  4. Beat in the egg, vanilla extract, lemon juice and lemon zest.
  5. Gradually blend in the dry ingredients.
  6. Roll 1½-teaspoon portions of dough into balls, and roll each one in the confectioners sugar. Place on lined cookie sheets about 1½ inches (4 cm) apart.
  7. Bake 10 minutes in the preheated oven, or until lightly browned.
  8. Remove from the oven and let stand on the cookie sheet two minutes before removing to cool on wire racks.

 

This lovely recipe was adapted from www.mybakingaddiction.com.

lemon-cookies

Garlic Parmesan Pull-Apart Bread

Parmesan Pull Apart Bread recipe

Pull-apart breads are a great love of mine.

They look amazing, they are so much fun to make and the actual ‘pulling apart’ while you eat them is an immensely enjoyable and exciting thing too.

 
 

Parmesan Pull Apart Bread recipe

This Garlic Parmesan Pull-Apart Bread is as light as a feather, with each piece covered in a heavenly mixture of butter, herbs, garlic and Parmesan.

It’s a real treat!

 
 

Parmesan Pull Apart Bread recipe

Here are all the details that you need to bring this beauty on your table…

 
 

Parmesan Pull Apart Bread recipe

To make the Garlic Parmesan Pull-Apart Bread, first, in the bowl of your electric mixer, stir together the yeast and warm milk. Let the mixture sit for 5 minutes. Mix in the olive oil, 2 tsp salt and flour. Using the dough hook, knead the dough for 5 minutes, or until elastic (alternatively, you can mix the ingredients in a large bowl and knead by hand until it is elastic, about 10 minutes, which is what I did… there’s something very magical and therapeutic in working with dough).

 
 

Parmesan Pull Apart Bread recipe

Transfer the dough to a lightly oiled bowl and cover with a clean kitchen towel or plastic wrap. Allow the dough to rise for 1 to 1 ½ hours, or until it has doubled in size.

 
 

Parmesan Pull Apart Bread recipe

In a small bowl, combine melted butter, parsley, ½ tsp salt, Italian seasoning and minced garlic. Set aside.

 
 

Parmesan Pull Apart Bread recipe

Preheat oven to 350 °F (175 °C).

Gently push the air out of the dough. Roll the dough into a long log and cut it into about 27 pieces. Roll each piece into a ball (or just simply tear off golf ball-sized pieces of dough and roll them into balls).

 
 

Parmesan Pull Apart Bread recipe

Then, one by one, roll each ball in the butter mixture…

 
 

Parmesan Pull Apart Bread recipe

…and place in the bundt pan.

 
 

…so often, when I think about a bundt pan, this scene from ‘My Big Fat Greek Wedding’ comes to my mind (love that movie!)… 🙂

 
 

Parmesan Pull Apart Bread recipe

Anyway, arrange the dough balls in three layers. This is the first one.

 
 

Parmesan Pull Apart Bread recipe

And this is all three of them.

Give each layer a nice sprinkling of Parmesan cheese (someone, who will remain nameless, forgot to do that with her/his first 2 layers… do not be like her/him please).

 
 

Parmesan Pull Apart Bread recipe

Cover the pan with a clean towel or plastic wrap and allow the dough to rise for about 20-30 minutes.

 
 

Parmesan Pull Apart Bread recipe

Bake for 25 to 30 minutes, or until the bread is golden brown.

 
 

Parmesan Pull Apart Bread recipe

Mmmmmmm. The wonderful smell of freshly baked bread, cheese and garlic will fill your house.

 
 

Parmesan Pull Apart Bread recipe

Let the pan cool on the wire rack for about 5 minutes. Serve directly from the pan or invert the pan onto a large serving plate and let the bread fall out of the pan.

Serve hot.

Pulling the bread apart is so much fun! It definitely was for me.

 
 

Parmesan Pull Apart Bread recipe

I served my pull-apart bread with this yummy tomato soup.

 
 

Parmesan Pull Apart Bread recipe

They made a great pair together.

 
 

Parmesan Pull Apart Bread recipe

The bread was soft and light as a feather.

 
 

Parmesan Pull Apart Bread recipe

And each piece was full of amazing flavors.

 
 

Parmesan Pull Apart Bread recipe

Enjoy!

With love,
Petra

… If you find it handy, here’s the recipe in the printable form.

 

5.0 from 1 reviews
Garlic Parmesan Pull Apart Bread
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 1 bundt pan
 
Ingredients
  • 2 ¼ tsp (1 packet) instant yeast
  • 1⅓ cups (315 ml) warm milk
  • 2 tbsp extra-virgin olive oil
  • 2 tsp salt
  • 3 ½ cups (455 grams) all-purpose flour
  • 8 tbsp (110 grams) unsalted butter, melted
  • 2 tbsp fresh parsley, finely chopped
  • ½ tsp salt
  • 1 tsp Italian seasoning
  • 4 cloves garlic, minced
  • ¼ cup freshly grated Parmesan cheese
Instructions
  1. In the bowl of your electric mixer, stir together the yeast and warm milk. Let the mixture sit for 5 minutes. Mix in the olive oil, 2 tsp salt and flour. Using the dough hook, knead the dough for 5 minutes, or until elastic (alternatively, you can mix the ingredients in a large bowl and knead by hand until it is elastic, about 10 minutes). Transfer the dough to a lightly oiled bowl and cover with a clean kitchen towel or plastic wrap. Allow the dough to rise for 1 to 1 ½ hours, or until it has doubled in size.
  2. In a small bowl, combine melted butter, parsley, ½ tsp salt, Italian seasoning, and minced garlic. Set aside.
  3. Preheat oven to 350 °F (175 °C).
  4. Gently push the air out of the dough. Roll the dough into a long log and cut it into about 27 pieces. Roll each piece into a ball (or just simply tear off golf ball-sized pieces of dough and roll them into balls). Then, one by one, roll each ball in the butter mixture and place in the bundt pan in 3 layers, sprinkling each layer with about ⅓ of Parmesan. Cover the pan with a clean towel or plastic wrap and allow the dough to rise for about 20-30 minutes.
  5. Bake for 25 to 30 minutes, or until the bread is golden brown. Let the pan cool on the wire rack for about 5 minutes. Serve directly from the pan or invert the pan onto a large serving plate and let the bread fall out of the pan. Serve hot.
  6. Enjoy!

 

(This yummy recipe was loosely adapted from www.pastryaffair.com.)

Parmesan Pull Apart Bread recipe

Strawberry Meringue Squares

strawberry meringue squares

If you are in the mood for a little adventure of a dessert kind, this Strawberry Meringue Squares are definitely the right choice for you… 🙂

 
 

strawberry meringue squares

By making this recipe you will be rewarded with wonderful cake squares where the bottom layer is as light as a cloud, fluffy and full of vanilla flavor. There will be strawberries mixed in to add freshness and the most amazing scent. And it will all be generously covered with a layer of luscious meringue, crispy on top and beautifully soft underneath, that will melt in your mouth as you eat it.

This cake is an adventure, something new and sinful in every layer.

And here’s how you can make it…

 
 

strawberry meringue squares

To make the meringue squares, first, place the egg yolks, 7 tbsp sugar, butter, flour, warm milk, yeast, salt and vanilla extract in the bowl of your electric mixer. Mix/knead until smooth batter/dough forms. (Keep the egg whites refrigerated while you are making the dough.)

 
 

strawberry meringue squares

Line a 13 x 9 x 2-inch (32 x 23 x 5-cm) baking pan with parchment paper – cut a length of parchment paper long enough to line the bottom of the pan with extra hanging over the sides (it will be used to remove the cake from the baking pan once it’s baked). Pour the dough in the baking pan.

 
 

strawberry meringue squares

Spread it over the bottom of the pan evenly.

 
 

strawberry meringue squares

And now onto the lovely delicious strawberries.

 
 

strawberry meringue squares

Rinse the strawberries, cut off the tops and halve them.

 
 

strawberry meringue squares

Just like this.

 
 

strawberry meringue squares

Press the strawberry halves into the dough. Set the baking pan aside and allow the dough to rise for about 1 hour.

 
 

strawberry meringue squares

When the dough has risen, preheat the oven to 320 °F (160 °C), with the rack placed in the bottom third of the oven.

Whisk the egg whites until stiff peaks, then add 2 cups + 1 tbsp (250 grams) confectioners sugar and whisk until soft peaks.

Pour the egg white mixture over the strawberry dough.

 
 

strawberry meringue squares

Even out the surface.

 
 

strawberry meringue squares

Then, using a tablespoon, form peaks on the surface.

 
 

strawberry meringue squares

Place the baking pan in the lower third of the oven and bake for 45 minutes. If the top of the meringue gets too brown, cover it with aluminum foil.

Remove the cake from the oven and let cool.

 
 

strawberry meringue squares

Use the extra hanging of the parchment paper on the sides to remove the cake from the baking pan.

 
 

strawberry meringue squares

Cut into squares.

 
 

strawberry meringue squares

And enjoy!

 
 

strawberry meringue squares

There is definitely a lot to enjoy… 🙂

 
 

strawberry meringue squares

Mmmmmm!

With lots of love,
Petra

 

5.0 from 1 reviews
Strawberry Meringue Squares
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 12 2½-inch (6.5 cm) squares
 
Ingredients
  • FOR DOUGH:
  • 4 egg yolks
  • 7 tbsp confectioners sugar
  • ⅔ cup (150 grams) unsalted butter, softened
  • 2 cups + 1 tbsp (280 grams) all-purpose flour
  • ⅓ cup + 2 tbsp (100 ml) milk, warm
  • 1 tsp instant yeast powder
  • pinch salt
  • 1 tsp vanilla extract
  • 20 strawberries, halved
  • FOR MERINGUE:
  • 4 egg whites
  • 250 grams confectioners sugar
Instructions
  1. Place egg yolks, 7 tbsp sugar, butter, flour, warm milk, yeast, salt and vanilla extract in the bowl of your electric mixer. Mix/knead until smooth batter/dough forms. (Keep the egg whites refrigerated while you are making the dough.)
  2. Line a 13 x 9 x 2-inch (32 x 23 x 5-cm) baking pan with parchment paper - cut a length of parchment paper long enough to line the bottom of the pan with extra hanging over the sides (it will be used to remove the cake from the baking pan once it's baked). Pour the dough in the baking pan and spread it over the bottom evenly.
  3. Rinse and halve the strawberries. Press them into the dough. Set the baking pan aside and allow the dough to rise for 1 hour.
  4. When the dough has risen, preheat the oven to 320 °F (160 °C), with the rack placed in the bottom third of the oven.
  5. Whisk the egg whites until stiff peaks, then add 2 cups + 1 tbsp (250 grams) confectioners sugar and whisk until soft peaks.
  6. Pour the egg white mixture over the strawberry dough, even it out. Then, using a tablespoon, form peaks on the surface.
  7. Place the baking pan in the lower third of the oven and bake for 45 minutes. If the top of the meringue gets too brown, cover it with aluminum foil.
  8. Remove the cake from the oven and let cool. Use the extra hanging of the parchment paper on the sides to remove the cake from the baking pan. Cut into squares!
  9. Enjoy!