Рецепт Strawberry Roulade Cake with Whipped Cream Frosting
- Delicious strawberries are starting to
- come into season now and this is the perfect time for a strawberry filled
- dessert that is frosted with cool and fresh whipped cream. This cake is made
- with a basic genoise cake which is light and fluffy. The best thing is that
- this cake can be put together on a busy day the the active time isn't much. We
- used to live a few minutes from a strawberry picking patch but we never went
- and that would be so much fun. We also lived near several apple orchards and we
- did go apple picking. Since I'm already off topic I will say fresh apple butter
- from an orchard is the best! So. good.
- So, back to the strawberries. This recipe
- calls for a pint and most strawberries come in a quart so you will have some
- extra. I feel like farmers markets usually have them in pint though and if you
- can get them there then you should because they would be the freshest probably.
- I love going to farmers markets. We went to one last weekend locally that has
- food trucks and we had a green tea doughnut with ginger glaze and a gouda
- covered pretzel. We also picked up some purple potatoes, a blue sweet potato,
- and some chioggia beets (the ones with white and red rings inside). I was
- pretty excited. I love to find such cool stuff as the farmers markets. :) On to
- the recipe! It looks long but don't be afraid, it's just detailed :).
- Strawberry Roulade
- Makes about 6-8 servings
- Genoise cake
- - 3 large eggs
- - 3 large egg yolks
- - Pinch of salt
- - ¾ cup sugar
- - ½ cup cake flour (spoon flour into dry-measure cup
- and level off), or ½ cup minus 1 ½ teaspoons all-purpose flour
- - ¼ cup cornstarch
- Strawberry filling
- - 1 pint strawberries
- - 2 tablespoons sugar
- - 2 tablespoon fresh lemon juice
- - 1 cup heavy whipping cream
- - 1 teaspoon vanilla extract
- Frosting
- - ¾ cup heavy cream
- - 1-2 tablespoons confectioners sugar
- - 1 teaspoon vanilla extract
Directions:
1. Set a rack in the middle level of the oven and
preheat to 350 degrees. Grease a jelly roll pan with butter or cooking spray.
Cut a piece of parchment paper to fit the bottom of the pan and lay it in the
pan. Butter or spray the parchment.
2. Half-fill a medium
saucepan with water and bring it to a boil over high heat. Lower the heat so
the water is simmering.
3. For the genoise cake,
whisk the eggs, yolks, salt, and sugar together in the bowl of a heavy-duty
mixer. Place over the pan of simmering water and whisk gently until the mixture
is just lukewarm, about 100 degrees (test with your finger). Attach the bowl to
the mixer and, with the whisk attachment, whip on medium-high speed until the
egg mixture is cooled (touch the outside of the bowl to tell) and tripled in
volume. The egg foam will be thick and will form a slowly dissolving ribbon
falling back onto the bowl of whipped eggs when the whisk is lifted.
4. While the eggs are
whipping, stir together the flour and cornstarch.
5. Sift one-third of the
flour mixture over the beaten eggs. Use a rubber spatula to fold in the flour
mixture, making sure to scrape all the way to the bottom of the bowl on every
pass through the batter to prevent the flour mixture from accumulating there
and making lumps. Repeat with another third of the flour mixture and finally
with the remainder.
6. Scrape the batter into the
prepared pan and smooth the top.
7. Bake the gênoise for about
17-20 minutes, or until well risen, deep gold, and firm to the touch.
8. Immediately use a small
pairing knife to loosen the cake from the sides of the pan. Invert the cake
onto a rack and peel off the paper then re-invert onto a kitchen towel dusted
with confectioners sugar, set the paper aside. Gently roll the cake into a
jelly roll starting with the short side facing you. Set aside and let cool.
9. To make the filling, rinse
the strawberries. Select 4 or 5 of the best berries to use for decoration and
refrigerate them. Hull and slice the remaining berries. Combine the sliced
berries with the sugar and lemon juice in a bowl and refrigerate for 1 hour.
10. Drain the berries,
reserving the juice. In a medium bowl, whip the cream until soft peaks form
then stir in the vanilla. Fold in the berries.
11. To assemble, gently
unroll the genoise. Moisten the cake with the reserved strawberry juices.
Spread with the filling and roll it up, wrapping it tightly in the paper. Place
in the freezer while the frosting is being prepared.
12. Whip the ¾ cup heavy
cream until soft peaks form. Add in confectioners sugar and vanilla extract.
Continue whipping until stiff peaks form. Remove cake from freezer and place on
a platter. Frost cake with the whipped cream. Decorate with fresh
strawberries.
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