Swiss roll recipe with cream cheese filling, strawberries and white chocolate ganache
A sponge cake roll with cheesecake filling, fruits and white chocolate makes a perfect summer Swiss roll.
Servings: 6 people
For the sponge cake
- 4 eggs
- 4 tbsp sugar
- 4 tbsp flour
Swiss roll ingredients
- 1 sponge cake (made according to the guidelines)
- 400 g cream (300g for the filling, 100g for ganache)
- 150 g cream cheese
- 1 tbsp powdered sugar
- 200 g white chocolate
- 300 g fresh strawberries (or more)
How to make the sponge cake roll
Beat four egg whites separately from the egg yolks. Make sure the eggs are cold so you get a nice foam from egg whites.
Add 4 tablespoons of sugar and continue beating the egg whites with a mixer. Start adding one by one egg yolk and when everything is mixed well, add 4 tablespoons of flour and stir with the spoon.
Use the baking paper so the crust doesn't get sticky. The baking time depends on your oven, bake the sponge cake at 200 degrees Celsius for up to 20 minutes . Stay nearby and once the crust looks beige, light golden, you can take it out.
How to make a Swiss roll cake
Bake the sponge cake according to the guidelines above.
Beat 300g cream with the mixer. Add 150g cream cheese and 1 tbsp powdered sugar.
Prepare the white chocolate ganache by bringing to simmer 100g of cream and adding 200 g of white chocolate. If you have a microwave, you can melt the chocolate there and then stir it in the warm cream.
When the sponge cake is cooled a bit, roll it out and put the cream mixture on it.
Add as many strawberries as you like to cover all the cream. I advise you to cut them in halves.
Pour the white ganache over the swiss roll. Let it cool for at least 30 minutes before serving.