Chocolate roll with cream cheese
6 servings
60 minutes
Chocolate roll with cream cheese is a refined combination of delicate chocolate biscuit and airy creamy filling. This dessert, inspired by European culinary traditions, resembles classic rolls from French and Italian cuisine. The rich cocoa flavor harmoniously complements the softness of mascarpone and cream cheese, creating an amazing balance of sweetness and creamy texture. The aroma of vanilla adds a special sophistication, while cherry jam provides a light tartness that enhances the sweetness. This roll is perfect for a cozy tea time or festive treat, pleasing both the eye and taste. The warm sponge is rolled immediately after baking to retain its tenderness and absorbs the filling after cooling, becoming juicy and melting in the mouth. Serving it with a cup of aromatic coffee or tea makes this dessert a true celebration of flavor.
1
Separate the egg whites from the yolks.
2
Add 3/4 cup of sugar to the egg whites and beat until peaks form.
- Sugar: 0.8 glass
3
Add a teaspoon of vanilla sugar and a tablespoon of water to the yolks. Whisk together.
- Vanilla sugar: 2 teaspoons
- Water: 1 tablespoon
4
Mix dry ingredients until homogeneous: flour+baking powder+cocoa (sift).
- Wheat flour: 0.5 glass
- Baking powder (raising agent): 0.8 teaspoon
- Cocoa powder: 0.3 glass
5
Gently pour the yolks into the whites while mixing. Add to the dry mixture. Bake in the oven for 15 minutes at 190 degrees.
6
For the filling, mix mascarpone, vanillin, cream cheese, and powdered sugar, then send it to the mixer and whip until smooth.
- Mascarpone cheese: 3.5 tablespoons
- Cream cheese (curd cheese spread): 3.5 tablespoons
- Icing sugar: 1 glass
7
Now sprinkle cocoa on the towel and roll the cake into a roll (WARM!!). Let it cool for 15 minutes.
- Cocoa powder: 0.3 glass
8
Pour with cherry jam and top with cottage cheese filling.
- Cherry jam: 0.5 jar