Today I want to share a chocolate Swiss roll filled with sour cherry jam, mascarpone and whipped cream. We'll decorate it with a beautiful, shiny chocolate glaze.
Cocoa sponge cake is light and moist. Sour cherry jam not only made the cake moist, but also brought pleasant, sour notes. Mascarpone and whipped cream filling is subtly sweet, and sour cherries provide nice contrast to its texture. Everything is brought together by pleasant, deep chocolate glaze that is not only delicious, but also makes the cake shine.
You'll find the list of ingredients, method and approximate nutritional value below.
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Sponge cake
- 80 g (~0.5 cup) flour
- 20 g dark cocoa
- 1 tsp baking powder
- 4 large eggs
- Pinch of salt
- 100 g (~0.5 cup) sugar
Creamy filling
- 200 g mascarpone cheese
- 200 ml whipping cream (36%)
- 20 g (1 tbsp) icing sugar
- 1.5 tsp vanilla paste
- 150 g sour cherries
- 160 g sour cherry jam
Glaze
- 45 ml cold water
- 1.5 tsp gelatine
- 150 ml whipping cream (36%)
- 150 g butter
- 150 g (~1 and 1/4 cup) icing sugar
- 60 g dark cocoa
Method
- Sift 80 g wheat flour, 20 g dark cocoa and 1 scant tsp baking powder through a fine sieve. Stir through the dry ingredients shortly until everything is well distributed.
- Pour 4 large egg whites into a separate, large bowl and add a small pinch of salt. Beat the contents of the bowl with an electric mixer at low speed until egg whites become frothy. Increase mixer speed to medium low then and whip until mixer beaters start leaving visible marks in egg whites. Increase speed to medium high then and start adding 100 g white sugar to egg whites. Do it slowly, one tablespoon at a time, and beat the contents of the bowl after each batch until sugar dissolves completely. Once you've used up all of sugar, increase mixed speed to high and continue beating egg whites for two minutes, until they become thick and shiny.
- Decrease mixer speed back to low and add 4 large egg yolks to the batter. Add egg yolks one at a time and mix the contents of the bowl shortly after each one to distribute them evenly.
- Add dry ingredients to the batter next. Do it in two batches, a few tablespoons at a time. Stir through the batter carefully with a silicone spatula only until you can no longer see raw flour.
- Pour the batter into a large baking tray lined with baking paper, 25 x 38 cm. Spread the batter in a thin layer across the whole surface with a silicone spatula. Try to be careful here so that the cake is even across the whole surface.
- Bake the cake in an oven preheated to 180 deg C, no fan, for 12 - 15 minutes, on a middle shelf. Ideally, you should check the cake with a wooden skewer. If it comes out clean after inserting into the thickest part of the cake, you can take the cake out of the oven.
- Take ready cake out of the oven and put it on a worktop in the baking tray. Cover it with a clean kitchen towel and a wire rack that resembles your baking tray in size. It will make it easier to turn the cake over and not drop it on a worktop. Turn the cake over, remove the baking tray and carefully peel the baking paper off the cake. Arrange the cake with a shorter edge facing you and roll it into quit a tight roll while it is still hot. Set the roll aside for an hour or two to cool completely.
- Prepare the Swiss roll filling. Put 200 g cold mascarpone cheese into a large bowl. Add 200 ml cold whipping cream (36%), 20 g icing sugar and 1.5 tsp vanilla paste. Beat the contents of the bowl with an electric mixer until thick. I suggest starting at low mixer speed and increasing it gradually as your cream increases in volume. Once the cream is whipped, add 150 g pitted sour cherries that you've drained and cut into quarters. Spread the fruit throughout the filling with a silicone spatula.
- Set the whipped cream aside for a moment and return to cool cake. Unroll the cake gently, but don't try to straighten it completely - there is no need. Put 160 g sour cherry jam on top of the cake and spread it across almost the whole surface, leaving a clean, 4 cm strip along one of the shorter edges. Put mascarpone and whipped cream filling on top of jam and spread it in a thin layer across almost the whole surface.
- Arrange the cake so that you're facing the shorter edge that is covered in jam and cream. Roll the cake into a tight roll, using a kitchen towel to make it easier. Put the rolled cake onto a long piece of baking paper and cover it with paper tightly. Put the cake into a fridge for 30 - 60 minutes, until it sets completely.
- Prepare chocolate ganache. Put 1.5 tsp gelatine into a small bowl. Pour 45 ml cold water in, stir it shortly and set aside for 10 minutes to bloom. Meanwhile, pour 150 ml whipping cream (36 %) into a medium pot. Add 150 g cubed butter, 150 g icing sugar and 60 g dark cocoa. Heat up the contents of the pot, stirring constantly, until they form a smooth chocolate liquid and start simmering. Don't stop stirring; if the ganache burns, it will become unpleasant and bitter.
- Once the ganache starts simmering, take pot off heat and pass it through a fine sieve. It is worth doing it for two reasons. One is possible cocoa lumps that didn't combine with the rest of the liquid in the pot. The second reason are air bubbles that formed in the ganache during stirring. They are not visible at this stage, but they may become apparent once you cover your cake with ganache.
- Add bloomed gelatine to the ganache next. Stir it into the ganache slowly, only until it dissolves. Don't stir it too energetically to prevent new air bubbles from forming. Set ganache aside for 2 or 3 minutes so it becomes a bit thicker.
- Prepare a simple cake decorating station. Line a baking tray with plastic wrap. Put the cake onto a wire rack arranged over the baking tray and pour chocolate ganache slowly all over the cake. Leave the cake on the wire rack for 30 minutes for ganache to thicken up completely. You can collect chocolate ganache excess then, heat it up and use it again. I'm also decorating the cake with a bit of whipped cream that I'm arranging in a single, even row on top using a piping bag with a 1M tip. Finally, I'm finishing off the cake with some fresh fruit.
- Enjoy!
100 g
- 401 kcal
- Carbs: 33 g
- Fat: 28 g
- Protein: 6 g
- Fibre: 1 g
1 slice (recipe makes 12 slices)
- 373 kcal
- Carbs: 31 g
- Fat: 26 g
- Protein: 6 g
- Fibre: 1 g
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