Lingonberry Mascarpone Cake Roll
If you're craving a light, airy sponge cake, tart fruity lingonberries, and a heavenly creamy mascarpone filling, then this easy cake roll recipe is tailor-made for you!
Servings: 12 Portionen
Calories: 360kcal
Equipment
- Thermomix
- Backblech
- Backpapier
- Teigschaber
- Winkelpalette oder Tortenheber
- Mixer
- Rührschüssel
Zutaten
For the sponge cake:
- 4 Medium eggs room temperature
- 140 g Granulated sugar
- 1 packet Vanilla sugar
- 140 g All-purpose flour sifted
- 1 tsp Baking powder
- 100 g Sliced almonds
- 1 tsp Granulated sugar
For the filling:
- 250 g Lingonberry preserves jarred
- 200 ml Heavy cream
- 1 packet Whipped cream stabilizer
- 1 tsp Vanilla extract
- 30 g Powdered sugar
- 250 g Mascarpone cheese
- 250 g Low-fat quark
Zubereitung
Making the sponge cake:
- Preheat your oven to 200 °C (390 °F) conventional mode.
- Insert the butterfly whisk attachment.
- 4 Medium 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 for 15 min. / 40 °C / speed 4.
- 140 g All-purpose flour, 1 tsp Baking powderSift the flour and baking powder into the mixing bowl and mix for 5 sec. / speed 3. Don't overmix!
- Remove the butterfly whisk attachment, scrape down the sides of the bowl with a rubber spatula, and gently fold in any remaining flour.
- Pour the batter onto a baking sheet lined with parchment paper and smooth it out using an offset spatula or cake lifter.
- 100 g Sliced almonds, 1 tsp Granulated sugarSprinkle the sliced almonds and sugar evenly over the top.
- Slide the baking sheet onto the lower rack of your oven and bake for 8-10 minutes, until the top is a beautiful golden brown.
- Carefully invert the hot sponge cake onto a fresh sheet of parchment paper.
- Lightly dampen the back of the parchment paper the cake was baked on using a moist kitchen towel.
- Gently peel away the dampened parchment paper, place it loosely back over the sponge, and cover the whole thing with a kitchen towel. Let it cool completely in this position.
Pro Tip: This seals in the moisture as it cools, keeping your cake roll soft so it won't crack later on!
Making the filling & assembling the cake roll:
- 250 g Lingonberry preservesFirst, spread the lingonberry preserves over the cooled sponge cake, leaving about a 2 cm (¾-inch) border along one of the long edges.
- 200 ml Heavy cream, 1 packet Whipped cream stabilizer, 1 tsp Vanilla extract, 30 g Powdered sugarIn a separate bowl, whip the heavy cream together with the whipped cream stabilizer, vanilla extract, and powdered sugar using a hand mixer until stiff peaks form.
- 250 g Mascarpone cheese, 250 g Low-fat quarkAdd the mascarpone and low-fat quark, mixing briefly on low speed just until combined.
- Spread the cream filling evenly over the lingonberries, again leaving that 2 cm border along the long edge. Tip: Use a piping bag to apply the cream so the layers don't smear together!
- Tightly roll up the sponge starting from the opposite long edge toward the bare border, then trim the ends with a sharp knife for a clean finish if desired.
- Chill in the refrigerator until ready to serve.
