An easy way to celebrate your local seasonal fruits; a jelly filled cake! A few weeks ago I received some fresh blackberries from my grandma. And these blackberries are so delicious, so I wanted to make a dessert celebrating these fresh fruits. Moreover this cake looks very festive and is a great item to prepare ahead for your dinner party. With this recipe you will have some jelly leftover, however this can be used for serving! If you still have some homemade jelly in house, you can also use that skip ‘Making the Jelly’. Looking for another festive dessert? Try this Tipsy Cake!
Rolled Up Cake
Equipment
- Oven
- Whisk
- Baking Tray (30x40cm or 11.8×15.74 inches)
- Baking Sheet
- Spatula
Ingredients
- 5 Eggs separated in egg whites and yolks
- 60 gram Flour
- 70 gram Sugar
- 2 tbsp Vanille Extract
- 400 gram Blackberries or another type of fruit
- 200 gram Sugar
- 1 Gelatin Sheet
- Pinch of Cinnamon
- 150 gram Powdered Sugar
- 50 ml Cognac or another liquor/syrup (like elderflower)
- 50 gram Chocolate
Instructions
Preparation
- Preheat the oven on 180 degrees Celsius or 356 degrees Fahrenheit.
- Pour some olive oil on the baking tray and use a brush to cover the whole tray with a thin layer of oil. Add the baking sheet on top of this, and then pour over some oil again to brush the top of the sheet.
Making the Jelly
- Soak the gelatin sheet in a small bowl with cold water.
- If you're using soft fruits like berries, just heat the berries in a cooking pan with 5 tablespoons of water, the pinch of cinnamon and the sugar. If you're using peaches, apricots, pears, pineapple or apples; cut your fruits in smaller pieces and remove the core of the fruit. Then also cook these fruits with the 5 tbsp of water, pinch of cinnamon and the sugar.
- When the mixing is cooking, add the gelatin sheet. Keep stirring to solve the sheet in the jelly. Then turn off the heat.
- Blend the jelly until smooth, and then let it cool down in the refrigerator.
Making the Cake
- Whisk the egg yolks with the 70 grams of sugar, 60 grams of flour and the vanille extract.
- Whisk the egg whites in a fat free bowl until fluffy, white and without any big bubbles anymore.
- Whisk 2 big spoons of the egg whites in the egg yolk mixture until everything is nicely mixed. Then fold in the other egg whites. Make sure you use a spatula for this.
- Pour the mixture on the baking tray and smear the mixture evenly to cover the whole baking tray.
- Bake for about 10-12 minutes.
Making the Roll
- When the cake is ready; add powdered sugar on top of the cake. Then cover with a kitchen towel, and flip over the cake. In this way the baking sheet is on top and your kitchen towel on the kitchen counter. Make sure you work quickly since the cake still needs to be warm when you are rolling up the cake.
- Take off the baking sheet and brush the cake with the liquor.
- Add a layer of jelly on top of the liquor.
- Carefully, you can roll up the cake.
Finishing
- Mix 100 grams of powdered sugar with 3 tsp of water to make a quick glaze. Make sure you add the water per teaspoon since it's very easy to add too much water. If it is still too thick, add another teaspoon.
- Add the glaze to the cake roll and grate some chocolate on top.
Serving
- Serve with some extra jelly, fruits and ice cream!
