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 🙂
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…. 🙂
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.
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.
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.
Roll up one sponge strip…
… 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.
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.
Another strip added.
Continue working this way until all 8 cake strips are used.
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.
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…
We liked this cake, I hope you will too.
With lots of love,
(This cake was inspired by this recipe.)
And here are all the details you will need…
- 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)
- 7 oz (210 grams) chocolate
- ½ cup (120 ml) heavy (whipping) cream
- 2 cups (240 grams) fruit - for garnish
- 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.
- Whisk the eggs, sugar and vanilla together in a large bowl until the mixture is light and frothy.
- Sift the flour and cocoa powder into the mixture and carefully fold it in.
- 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.
- Bake the two tins for 15 minutes, or until the sponges begin to shrink from the edges of the tin.
- 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.
- 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.
- To make the FILLING, whip the heavy cream with sugar until stiff. Mix in stabilizer for whipping cream. Fold in cream cheese.
- 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).
- Cut each sponge cake in four even strips (starting at the wider/longer) side.
- Sprinkle each strip with fruit.
- 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.
- 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.
- Let cool in the fridge for about 2 hours.
- 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.
- 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.
- Let the ganache set. Then garnish with fruit.
- Store refrigerated.