Oma's Cream Roll Recipe with Fresh Fruit
This cream roll recipe, aka Biskuitrolle, is made just like a jelly roll recipe only it's filled with whipped cream and fresh fruit. This is best made in the morning and served fresh the same day. Above it's filled with strawberries and whipped cream. Check below for info about the photo.
If you get everything ready before you start, the whole process actually goes quickly. AND the final result is so stunning! In fact, the Blueberry Cream Roll, shown below with the step-by-step photos, was made with the help of my 9-year old granddaughter, Lydia.
Oma's Cream Roll Recipe with Fresh Fruit
- 3 large eggs, separated
- ½ cup granulated sugar
- ¾ cup all purpose flour
- 3 Tbsp corn starch
- 1 tsp baking powder
- 1 cup whipping cream
- 1 package Dr. Oetker Sahnesteif (whipping cream stabilizer)
- 1 - 2 tsp powdered sugar, sifted (according to taste)
- 1½ cups prepared fruit
- Line a rimmed baking sheet (15" X 10") with parchment paper.
- Preheat oven to 400° F.
- In a small bowl, mix together flour, corn starch, and baking powder, and set aside.
- In a separate bowl, whip egg whites with 3 Tbsp water until stiff. Slowly whip in ½ cup sugar. Gently stir in egg yolks. Fold in flour mixture.
- Spread batter on paper-lined cookie sheet.
- Bake 8 - 10 minutes until wooden pick inserted in centre comes out clean.
- Place sheet of waxed paper over damp cloth towel. Sprinkle with a bit of sugar.
- Turn out cake onto waxed paper and peel off lining paper. Trim cake edges if needed.
- Roll up (lengthwise) cake and waxed paper together. Set aside to cool.
- Beat whipping cream, Sahnesteif (or Whip It), and powdered sugar until stiff.
- Mix fruit with whipped cream.
- Unroll cooled cake. Brush with jam if desired.
- Spread with fruit/cream mixture. Roll up, using waxed paper to lift cake.
- Sprinkle with additional powdered sugar.
Cream Roll Step-by-Step
Oh, so German. Oh, so delicious. And, oh, so quick and easy!
Prepare ingredients and line baking sheet with parchment paper.
Sprinkle sugar on waxed paper placed on top of damp tea towel and invert baked cake on top.
Remove parchment paper from warm cake. Trim edges of cake if necessary.
Roll up warm cake and waxed paper. Let cool completely.
Unroll cool cake carefully. Spread with jam, whipped cream and blueberries or other fruit.
Using waxed paper to help, roll up filled cake.
Sprinkle with powdered sugar and serve!
It needs a bit of time to cool before filling and should stand a bit in the fridge before serving. With a bit of careful planning, this really goes together quite quickly.
For the fruit, you can use almost any variety. Sliced strawberries, fresh or frozen raspberries, currants, diced or sliced peaches, blueberries, etc., all work nicely.
Even a combination of fruit would be nice. Above is with strawberries, below with blueberries. And at the very top, filled with buttercream filling.
The one below was made by my dear friend, Melania. She then invited me over to enjoy it. Yummy, yummy scrumptious!
She filled this with her secret buttercream filling. She hinted it's pudding, butter and icing sugar. That's simple. Love how she took my cream roll recipe and turned it into hers!
The cream roll is a fun recipe to do with kids.
They just can't figure out how one can roll a cake!
Once they see how easy it is to do, and how much fun they had doing it, it's one they'll add to their growing list of their own special recipes.
The top Photo
The photo at the top of this page is a bit of a mystery to me. It's been pinned on Pinterest thousands of times with the link to this page. I don't know who first posted it with the link, but it's now been pinned over 78,000 times. I'd love to thank the person who took this, and give them credit ... if it's your's, do let me know!
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