The swiss roll is one of my favorite cakes, not only because of its soft taste, but also because of its versatility. The basic cake, the jam swiss roll can be prepared with many different jams in just 20 minutes, the fruity Swiss Role (for example blueberries) or the appetizing summer tartelettes, the selection is endless.
If you want to do something spectacular that doesn’t require a cake tin, here’s another idea. The wrap cake is beautiful and can be made with different fillings. For example, if you use a fruit garnish like this, you might as well use blueberries, strawberries, currants, blackberries, etc. It also works wonderfully with butter cream.
For 6 – 8
For the sponge cake
100 g of sugar
100 g of flour
For the cream
3 sheets of gelatin
100 g raspberries (fresh or frozen)
50 g of sugar
1 packet of vanilla sugar
100 g mascarpone
200 ml whipped cream
For the decoration
100 ml whipped cream
Sugar to taste
fresh raspberries and chopped pistachios for garnish
For the sponge cake, stir the egg whites well for a few minutes until they become stiff, then stir in the egg yolks and sugar. Then fold in the flour by hand. Place baking paper on a baking sheet. Smooth the dough out on top. Bake the biscuit in the preheated oven at 180 degrees Celsius for 12 – 15 minutes, like a sponge roll. Tip the sponge cake onto a clean tea towel sprinkled with sugar to avoid it sticking to the towel. Carefully peel off the baked baking paper and let the sponge cake cool down.
Cut the sheet cake from the long side into several strips, each about 5 cm wide. For the cream, soak the gelatin in cold water. Puree the raspberries with the sugar and vanilla sugar. Squeeze the gelatin well, dissolve with a few spoons of raspberry puree over gentle heat and mix with the remaining raspberries. Mix the mascarpone and the whipped cream and carefully fold in the pureed raspberries. Let the raspberry cream set a little until it is spreadable, then spread onto the biscuit strips.
Roll up a biscuit strip to the snail and place it on a cake platter. Place the remaining biscuit strips around the snail and press on.
For the garnish, whip the cream until stiff, sweeten with sugar and brush the cake all over. Put a little cream into a piping bag with a star nozzle and dress rosettes on the cake. Let the cake solidify in the fridge. Decorate the raspberry wrap cake with raspberries, sprinkle with chopped pistachios and serve.
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