Chocolate Roll with Berries and Cream Cheese

Baking and Desserts | World cuisine

⏳ Time

45 minutes

🥕 Ingredients

🍽️ Servings

Description

This dessert is perfect for celebrating New Year or Christmas.

Ingredients

Wheat Flour - 1.4 oz
Cocoa Powder - 1.4 oz
Corn Flour for Polenta - 1.4 oz
Baking Powder - 0.2 oz
Farm fresh eggs - 2 pieces
Sugar - 4.6 oz
Truffle Cream Cheese - 4.4 oz
Butter - 2.1 oz
Water - 2 tablespoons
Powdered Sugar - 3.5 oz
Philadelphia Cheese - 4.4 oz

Step by Step guide

Step 1

In a bowl, mix all the dry ingredients. In a separate bowl, beat the sugar and eggs until fluffy. Gently pour in the water and dry ingredients, mixing everything with a pastry scraper or simply a spatula or spoon. Pour the batter into a 45x30 cm baking pan. Bake for 15 minutes at 356°F. Once the sponge cake is ready, cover it with a damp kitchen towel and let it cool. You can roll it up with the towel and leave it to cool.

Step 2

For the cream, beat the butter in a mixer until fluffy, add the cream cheese, beat again until smooth, then add the powdered sugar and beat for another minute at medium speed, gradually increasing. The cream is ready.

Step 3

Unroll the cake, spread the cream (leaving some) and the berries over the entire surface. It would be good to brush the sponge cake with berry juice before applying the cream. Roll up the cake. Spread the remaining cream on top, sprinkle with berries, chocolate shavings, and optionally cocoa powder or non-melting powdered sugar.