This cream roll recipe ("Biskuitrolle mit frische Frucht") is made just like a jelly roll recipe only it's filled with whipped cream and fresh fruit. Oh, so German. Oh, so delicious. And, oh, so quick and easy! At first, I used to think of this as a difficult recipe.
I soon found out, though, that if I just get everything ready before I start, the whole process actually goes quickly. AND the final result is so stunning! In fact, the cake bleow was made with the help of my 9-year old granddaughter, Lydia.
Cream Roll filled with blueberries and whipped cream
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.
This Cream Roll recipe is best made in the morning and served fresh the same day. 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.
It's also 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 recipe.
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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 icing sugar and serve!