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Wednesday, April 18, 2012

"Strawberry and Cream Cake Roll"

Strawberries and Cream Cake Roll. Yes...I am serious; can you imagine this sweet little thing on your dessert plate? I can:)  This delightful combination of fresh strawberries and cream with mascarpone is sure to became my family's favorite.


  Ingredients for the cake batter:

3 eggs 
1 cup sugar
2/3 cup apple sauce 
3/4 cup flour
1/2 tsp  baking soda 
1  tsp baking powder
1/2 tsp  cinnamon (optional)
Dash of salt



         Cream:
2 cups Heavy Whipping Cream
1 cup Powdered Sugar
6 oz Mascarpone or Cream Cheese 

1 lb Strawberries 
6 oz Melted Chocolate for Decoration


Print option 

 Клубника и Кремовый торт  in Russian 


Vinegar is optional if you use only baking soda.

 Mix eggs with sugar for 10 min. Add applesauce.

 Add baking, powder and soda and flour in the sifter. Mix by HAND.

Use foil or parchment paper for baking, spray oil GENEROUSLY all over before pouring the batter. 
 Bake on 300F in 12in by 16in baking sheet about 25 min.
When the dough is baked, roll it in to the roll while its hot. Let it cool.



Start by mixing whipping cream on high for 5 min add powdered sugar, mix add melted cream cheese at room temp. Mix well. Unroll the dough spread cream  add strawberries on the top.
   
Roll then add cream on top pour melted chocolate over the cake.





     Enjoy!!!

29 comments:

  1. Oh that looks incredible, just wanna grab a slice off my computer screen!!!

    ReplyDelete
  2. This comment has been removed by a blog administrator.

    ReplyDelete
    Replies
    1. Navaneetham Krishnan
      Nice combo of strawberries into the cake and lovely outcome with the cream on top. Btw, I love that you have added whipped cream and mascarpone for the topping with the brown choc.

      Sorry i pushed a wrong button got your comment erased.
      Thanks.

      Delete
  3. Lea, I love your recipes, and presentation is always superb! You are a great chef and a food designer. :)
    I have a question about this recipe: why do you roll up the ready dough to cool? Can I just loosely cover it with foil, for example?
    Thanks!

    ReplyDelete
    Replies
    1. Its easier to form the dough when it cooled down in the roll.I never tried not rolling it.
      Thanks for the complements✿✿✿

      Delete
  4. I am soo making this one.

    Love it.

    Natasha Bratkova-Kravets

    ReplyDelete
  5. This look easy and good. Thank you. Need to try. Tanya linnik

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  6. Where does the applesauce come in?

    ReplyDelete
    Replies
    1. Applesauce is part of dough. I never knew how good applesauce taste in cake until I started making this recipe. I will fix it in my post:)

      Delete
  7. This is such a pretty dessert. Do you use any kind of chocolate????? and when you melt it, did you use something to make the pattern on top or did u just drizzled w a spoon???

    Trying to make this for the weekends

    ReplyDelete
    Replies
    1. I like to use dark chocolate but any would work. I used a thick bag with small circle tip to drizzle chocolate. Or you can use a large serving spoon to drizzle it.
      Thank you Ilona:)
      Enjoy✿✿✿

      Delete
  8. i was wondering if i can use whipped topping instead of whipping cream, is that same thing or not..?

    ReplyDelete
  9. what kind of flour did you use, because dough look brown, did you use cocoa powder?

    ReplyDelete
    Replies
    1. I use Canadian flour. I think it's brown from apple sauce or cinnamon.

      Delete
  10. i really want to try making this recipe but i was wondering if i have to use Apple Sauce or i can skip that part or use something else instead, because i can't find in store and nobody knows what i am talking about :)....in what aisle did you get it? Thank you for your time responding me

    ReplyDelete
    Replies
    1. Apple sauce you can find in canned fruits isle, it's pureed apples. If you skip apple sauce, dough will not be soft. You can substitute is with pumpkin puree. Hope it helped:)))

      Delete
  11. я пробывала сделать етот рулет несколько раз и у меня неполучается тесто, :( пристает к фольге и я сбризгывала cooking spray и так также пекла просто на дечко тот же самый результат, что я не так делаю? подскажите

    ReplyDelete
    Replies
    1. Ya dumau chto navernoe malo cooking spray. U menia bilo tak odin raz, cto malo nabrizgala oil spray, togda bilo trudno ototrat testo.

      Delete
  12. Lea,
    When do you use the vinegar? From the blog page, it does not mention vinegar, but the picture has a bottle of vinegar. When I click on the "print option," vinegar is listed on there.... I can't figure out whether I need the vinegar or not! Please reply back asap :) Thank you!

    ReplyDelete
    Replies
    1. Hi, Sorry for the confusion. I fixed it in the recipe. Vinegar is for the dissolving baking soda. But if you use baking powder and baking soda, you dont need the vinegar.

      Delete
  13. Lea, I forgot to mention a few more things.... Do we use heavy whipping cream or whipping cream? The picture has and print option shows "whipping cream." but on the blog, it says "heavy whipping cream." When the cake is taken out of the hot oven, do we roll it right away and let it cool? or let it cool on the pan and then roll it up? I spray a lot of spray oil... but every single time, there is still some cake stuck to the foil :( any advice you would like to share with me? Would really appreciate it! Thank you

    ReplyDelete
    Replies
    1. Heavy whipping is better for the cream and roll it while its hot. I think parchment paper will not stick to the dough. :)
      Enjoy!!!

      Delete
    2. I really appreciate you for taking your time to respond back so quickly, Lea! I love your recipes... thank you for sharing!!! :)

      Delete

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