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Swiss cake roll with sour cream and currants – simple recipe
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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.
Course Dessert
Prep Time 35 minutes
Cook Time 15 minutes
Kühlzeit 1 hour
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.