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
Calories: 380kcal
Ingredients
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)
Instructions
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.