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Swiss cake roll with sour cream and currants – simple recipe

Swiss cake roll with sour cream and currants – simple recipe

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This Swiss cake roll consists of a fluffy sponge cake, creamy sour cream filling and fruity currant filling. It tastes soft, summery and not too sweet. You can easily and quickly make the currant cake roll with common ingredients. It is ideal for dessert after dinner or for a celebration and tastes delicious at any time of the year. You can find a detailed Swiss cake roll with sour cream and currants recipe with exact quantities and step-by-step instructions here at the very bottom.

Experiment with any fruit

Instead of black currants, you can make the sour cream cake roll with red currants. Or use any other berries you like for this. For example, how about raspberries, strawberries, blueberries or blackberries? Instead of cooking the berry filling, you can also fill the cake roll with fresh fruit. Or make the sour cream Swiss cake roll with jam.

Currant cake roll

Currant cake roll with cream instead of sour cream

By the way, you can fill the Swiss cake roll not only with sour cream, but also with cream. Whip it until stiff and spread it on the sponge cake. Or make a filling with a mixture of cream and sour cream. Whip the cream until stiff and stir in the sour cream.

A delight in summer and winter

With its fruity, refreshing taste, the cake roll is a real treat on warm summer days. Whether simply for dessert during the week or for a special occasion – your loved ones are guaranteed to be delighted by the dessert. In winter, bring a piece of summer home with the sour cream cake roll. Then make the fruit filling with frozen berries.

Swiss cake roll with sour cream and currants

This cake roll with sour cream and black currants is

  • tender,
  • creamy,
  • soft,
  • moist,
  • fruity,
  • summery,
  • not too sweet,
  • incredibly tasty,
  • also possible with other fruits,
  • easy and quick to make with ordinary ingredients,
  • perfect for dessert during the weeks or for a party.

Recipe for Swiss cake roll with sour cream and currants

The recipe for the cake roll with sour cream and black currants is pretty simple. With it, you’ll conjure up a summery dessert on the dining table in no time. Here you can get a rough idea of how the preparation works and what you need for it. The exact quantities and step-by-step instructions for making the Swiss cake roll with sour cream and currants can be found below in the box recipe.

For the sponge cake you need

  • eggs,
  • sugar,
  • water,
  • flour
  • and vanilla – vanilla sugar, vanilla powder, vanilla extract or vanilla bean scraped out.

For the sour cream filling you only need

  • sour cream
  • and powdered sugar.

For the currant filling you need

  • black currants,
  • sugar
  • and apple pectin.

How to make Swiss cake roll with sour cream and currants: here’s how (Check out the detailed recipe below.)

  1. For the currant filling, mix sugar and apple pectin in a saucepan, add currants, simmer for 3 minutes and let cool.
  2. For the sponge cake, beat eggs, sugar and vanilla until light and fluffy, then stir in the water and flour. Spread the dough on a baking tray and bake the sponge cake at 200 °C for about 8 minutes.
  3. For the sour cream filling, mix sour cream with powdered sugar.
  4. Now spread the sour cream filling on the sponge cake, sprinkle it with the currant filling and roll it up. Refrigerate the cake roll for 1 hour. Done!

Sour cream Swiss cake roll with black currants

How to make Swiss cake roll with sour cream and currants: tips and tricks

  • Besides black currants, other fruits go for the Swiss cake roll with sour cream. You can also fill it with fresh berries or with jam.
  • In winter, you can cook the fruit filling for the cake roll with frozen berries.
  • When buying pectin, make sure that it is pure apple pectin without sugar or other additives. Study the ingredient list on the package for this.
  • Instead of using apple pectin, you can make the berry filling with cornstarch. Then make it like the raspberry filling in my lemon raspberry cupcakes recipe.
  • If you don’t want seeds in the berry filling, you can strain the berry mixture right after cooking.
  • You can make the currant filling the day before and store it in a screw-top jar in the refrigerator overnight.
  • You can adjust the amount of powdered sugar for the sour cream filling to taste. You can also adjust the amount of sugar for the currant filling.
  • Water in the sponge cake provides its elasticity after baking, making the sponge cake easy to roll up.
  • To check if the sponge cake is done baking, gently press its surface with a finger about the middle. If it springs back after pressing, and no marks remain to be seen, it is ready. It is important not to bake the sponge cake longer than necessary, or it may crack when rolled up.

Did you make the Swiss cake roll with sour cream and currants using this recipe? I’m looking forward to your result, your star rating and your comment here below on how it turned out and tasted to you.

Looking for more recipes with black currants? Try:

Swiss cake roll with sour cream and currants – simple recipe

Swiss cake roll with sour cream and currants

The Swiss cake roll consists of a fluffy sponge cake, creamy sour cream filling and fruity currant filling. It tastes soft, summery and not too sweet. According to this recipe, you can easily and quickly make the currant cake roll with common ingredients. It is ideal for dessert after dinner or for a celebration and tastes delicious at any time of the year.
Prep Time 35 mins
Cook Time 15 mins
Kühlzeit 1 hr
Course Dessert
Servings 12

Ingredients
  

for the sponge cake

  • 4 eggs
  • 80 g sugar
  • 45 ml water room-warm
  • 90 g flour
  • vanilla
  • 1 pinch of salt

for the sour cream filling

  • 400 g sour cream
  • 30 g powdered sugar

for the currant filling

  • 200 g black currants fresh
  • 35 g sugar
  • 3 g apple pectin

for the decorating (alternative)

  • powdered sugar
  • black currant juice
  • lemon juice
  • black currants fresh
  • lemon pieces
  • peppermint leaves fresh

Instructions
 

Preparation of the currant filling

  • Mix sugar and apple pectin in a small saucepan.
  • Add black currants and mix.
  • Place the saucepan on the stove and bring the berry mixture to a boil over medium heat, stirring constantly. Cook it for 3 minutes, stirring occasionally, then transfer it to a clean bowl and let it cool completely.

Preparation of the sponge cake

  • Beat eggs, sugar, vanilla and salt until you have a fluffy pale mixture.
  • Add water in portions, beating briefly each time until homogeneous.
  • Fold flour into the egg-sugar mixture to make an airy thick batter.
  • Spread the batter evenly on a baking tray lined with baking paper and bake the sponge cake in a preheated oven at 200 °C top and bottom heat for about 8 minutes. It is important not to bake the sponge cake longer than necessary, otherwise it could crack later when rolled up. Let the sponge cake cool down.

Preparation of the sour cream filling

  • Mix sour cream with powdered sugar.

Preparation of the cake roll

  • Turn the sponge cake onto a clean sheet of baking paper and peel off the baking paper that was baked with it.
  • Spread the sour cream filling evenly on the sponge cake.
  • Sprinkle the sour cream filling with the currant mixture.
  • Roll up the sponge cake with the filling from the short side, wrap the roll in baking paper and chill for 1 hour.

Decorating the cake roll with sour cream (alternative)

  • Put some powdered sugar in a small bowl and add a small amount of lemon juice a little at a time, stirring until you have a glossy viscous white glaze.
  • Put some powdered sugar again in another small bowl and add a small amount of currant juice a little at a time, stirring until you have a glossy viscous pink glaze.
  • Drizzle the sour cream cake roll alternately with the white and pink glaze. Place fresh currants, lemon pieces and mint leaves on top.

Notes

  • Besides black currants, other fruits go for the Swiss cake roll with sour cream. You can also fill it with fresh berries or with jam.
  • When buying pectin, make sure it is pure apple pectin without sugar or other additives.
  • Instead of using apple pectin, you can make the berry filling with cornstarch using the lemon raspberry cupcakes recipe.
  • If you don't want seeds in the berry filling, you can strain the berry mixture right after cooking.
  • You can adjust the amount of powdered sugar for the sour cream filling to taste. The amount of sugar for the currant filling can also be adjusted.
  • To check if the sponge cake is done baking, gently press on its surface with a finger about the center. If it springs back after being pressed, and no marks remain visible, it is done.
  • The time for the decorating the cake roll with sour cream is not included in the preparation time.
  • Note the detailed tips and tricks for making the Swiss cake roll with sour cream and black currants at the top of the post.
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