Baked Apple Swiss Roll
Perfect for afternoon coffee, a sweet finish to a holiday feast, or anytime you just need a little slice of pure happiness.
Servings: 12 Portionen
Calories: 302kcal
Equipment
- Thermomix
- Schüsseln
- Backblech
- Backpapier
- Teigschaber
- Winkelpalette oder Tortenheber
- Schneidebrett
- Messer
Zutaten
For the Sponge Cake:
- 4 Eggs
- 140 g Granulated sugar
- 1 Packet vanilla sugar
- 140 g All-purpose flour sifted
For the Baked Apple Filling:
- 400 g Apples weighed after peeling and coring, about 3 medium apples
- 80 g Sugar
- 50 g Apple juice
- ½ Packet vanilla pudding powder about 15 g
- 1 tsp Ground cinnamon
- 1 tsp Vanilla extract
For the Cream Filling:
- 250 g Mascarpone cheese
- 200 g Sour cream
- 50 g Powdered sugar
- 1 Packet Bourbon vanilla sugar
To Serve & Garnish:
- Cinnamon or powdered sugar for dusting
- Apple chips optional
Zubereitung
Making the Sponge Cake:
- Preheat your oven to 200 °C top/bottom heat.
- Insert the butterfly whisk.
- 4 Eggs, 140 g Granulated sugar, 1 Packet vanilla sugarAdd the eggs, sugar, and vanilla sugar to the mixing bowl and whip until light and fluffy, 15 min / 40° C / Speed 4.
- 140 g All-purpose flourSift the flour into the mixing bowl and mix briefly for 5 sec / Speed 3. Don't overmix!
- Remove the butterfly whisk and use a spatula to gently fold in any flour remaining on the sides.
- Pour the batter onto a baking sheet lined with parchment paper and smooth it out evenly using an offset spatula.
- Bake on the lower rack for 8-10 minutes, until the top is light golden brown.
- Carefully invert the hot sponge cake onto a fresh sheet of parchment paper.
- Lightly dampen the baked parchment paper with a moist kitchen towel.
- Gently peel off the dampened parchment paper and lay it loosely back on top of the cake.
- Gently roll up the sponge cake together with both sheets of parchment paper, then cover the roll with a kitchen towel.
- Allow the cake roll to cool completely.
Pro Tip: This traps the moisture as it cools, so your cake roll stays soft and won't crack later!
Making the Baked Apple Filling:
- Rinse the mixing bowl.
- 400 g Apples, 80 g Sugar, 50 g Apple juice, ½ Packet vanilla pudding powder, 1 tsp Ground cinnamon, 1 tsp Vanilla extractPeel and core the apples, then dice them into small cubes (1 - 1.5 cm). Place the diced apples into the mixing bowl along with the sugar, apple juice, vanilla pudding powder, cinnamon, and vanilla extract.
- Simmer for 7 min / 100° C / Reverse / Soft stirring speed. Stop once halfway through to scrape down the sides so all the apple pieces soften evenly.
- Transfer the cooked apple mixture to a plate and let it cool.
Note: Cooking time will vary depending on your apple variety! Keep an eye on them so they don't turn into applesauce. If your apples are extra firm, just add an extra 1-2 minutes of cooking time.
Making the Cream Filling:
- 250 g Mascarpone cheese, 200 g Sour cream, 50 g Powdered sugar, 1 Packet Bourbon vanilla sugarAdd all filling ingredients—the mascarpone, sour cream, powdered sugar, and Bourbon vanilla sugar—to the roughly cleaned mixing bowl and mix for 50 sec / Speed 4. Chill in the fridge until ready to assemble.
Assembling the Cake Roll:
- Gently unroll the cooled sponge cake.
- Spread the cream filling evenly over the cake, leaving about a 2 cm border along the top long edge.
- Spoon the cooled apple filling in a wide strip right down the middle of the cream.
- Carefully roll up the cake tightly starting from the long edge opposite the bare border. Trim the ends with a sharp knife for a clean look if desired!
- Cinnamon or powdered sugar for dustingDust with cinnamon and chill in the fridge for about 1 - 2 hours to let the flavors meld together.
- Enjoy!
Blogger Tip: You can save a bit of the cream filling to pipe on top for decoration! I decided to top mine with crispy apple chips for an extra cute touch.
