German Cream Roll – Oma's Biskuitrolle

by: Gerhild Fulson  / Oma Gerhild shares easy, authentic German recipes you can trust, rooted in family tradition and featured in her cookbooks.

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Delicious fruit-filled cream rolls! Don't be afraid to get crafty with these when you make them, you can fill them with any fruit you desire!

Oma's Cream Roll recipe, Biskuitrolle, is the German version of a Swiss roll or jelly roll. Filled with whipped cream and studded with berries, this is an easy-to-make treat anytime of the year.

This is best made in the morning, left to sit covered in the fridge for several hours and served later the same day or the next day.

Below, it is filled with raspberries and whipped cream, but you can choose whichever berries you can find in season. No berries? Just some jam brushed on the cake and covered with whipped cream before rolling works as well.

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 was made by my 9-year old granddaughter, Lydia, many years ago. We rolled this one lengthwise, so there's not much swirl visible. But, we got more slices this way! We had so much fun making it that day ... love having wonderful memories!

9-year old Lydia made this blueberry cream roll. If she can, YOU CAN!

Yes, 9-year old Lydia made this blueberry cream roll. If she can, YOU CAN!

How to make a Cream Roll:

After you make you cake and bake it, immediately turn it over onto a sugar-dusted clean dishtowel.

Sprinkle powdered sugar on top of the cake to keep it from sticking to the towel.

Dust powdered sugar on top of the cake. Do this quickly, because you want to roll the cake up while it is still hot.

The sugar will help keep the cake from sticking to the towel as you roll it. 

Roll it up with the towel, from the short side.

Rolling up the delicious fruit-filled cream rolls!

Once rolled, set it on a wire rack to cool down.

Meanwhile, gather the filling supplies that are shown here. Prep your fruit. Here I'm using strawberries. I've sliced some and the nice ones are being kept for the decoration on the top and sides.

Getting the filling ready. Don't be afraid to get crafty with these when you make them, you can fill them with any fruit you desire!

Make sure that your whipped cream is COLD. It whips up best that way. I like to use Whip It as a heavy (whipping) cream stabilizer. Especially if I plan to keep the cake for a day or so in the fridge, the whipped cream won't get runny.

I'll spreading some strawberry jam over the cake. If the jam is very firm (perhaps it was in the fridge), then warm it slightly in the microwave. It will be easier to spread that way.

Once the cake is cold, carefully unroll it. Keep it on the towel, since you'll be using it again to aid in rolling the final cream roll.

Spreading the jam and cream.

Spread the jam, if you're using it, over the cake in a thin layer. Top that with the whipped cream. Don't make the layer too thick or it will ooze out as you roll it up.

Cover with your fruit. Here, I'm using sliced strawberries. If the fruit is small (blueberries) or squish-able (raspberries), you can keep them whole. 

Rolling up the finished roll. Don't be afraid to get crafty with these when you make them, you can fill them with any fruit you desire!

Using your towel to help you keep the roll even, roll it up carefully. Once it's rolled, place it on a serving platter, cover and place in the fridge. 

The biscuit dough will absorb some of the liquid from the jam, cream, and fruit, making it softer and even more flavorful.

After several hours or the next day, sprinkle powdered sugar on top, cut off the end slices to reveal a beautiful swirl design, and top off with some fresh berries.

You can whip up an extra half cup of heavy (whipping) cream, add some Whip It and a bit of sugar, until stiff peaks develop. Use a pastry bag to decorate your cream roll as shown below.

Finished Cream Roll filled with cream and sliced strawberries.

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.

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Even a combination of fruit would be nice. Above is with raspberries, below that, the one made with blueberries. And below, 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!

Melania's Buttercream-filled Cream rolls, refreshing, beautiful, and DELICIOUS!

Oma says:

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, just like it did for my granddaughter, Lydia.

How to stabilize Whipped Cream

In Germany it's easy to do this. Just buy Dr. Oetker's Sahnesteif and add that to the heavy (whipping) cream. Once whipped, it will won't get all runny as it stands, making it an easy way to use whipped cream as a frosting.

However, it's not available in many countries. For me, I can find it at my Walmart in Canada and also at international delis in my area. However, there are substitutes that can be used.

Used to stabilize whipped cream, Dr. Oetker's Whip It really works best. However, it can be replaced with any of the following:

• 1 tablespoon (8 grams) cornstarch per 1 cup (240 milliliters) of heavy (whipping) cream (plus sugar to taste)
• 2 to 3 tablespoons (16 to 24 grams) powdered sugar per 1 cup (240 milliliters) of heavy (whipping) cream
• 2 to 3 tablespoons (28 to 42 grams) instant pudding powder per 1 cup (240 milliliters) of heavy (whipping) cream

Ready to make this German Cream Roll Recipe?

Print Recipe

German Cream Roll Recipe – Oma's Biskuitrolle

Oma's Cream Roll recipe, Biskuitrolle, is the German version of a Swiss roll or jelly roll. Filled with whipped cream and studded with berries, this is an easy-to-make treat anytime of the year.

 This is best made in the morning, left to sit covered in the fridge for several hours and served later the same day or the next day.

Prep Time 30 minutes

Bake Time 10 minutes

Total Time 40 minutes

Servings:

Makes 1 cream roll

Ingredients:

• 3 large eggs, separated
• 3 tablespoons cold water
  
• ½ cup granulated sugar
• ¾ cup all-purpose flour
• 3 tablespoons cornstarch
• 1 teaspoon baking powder
• 1 cup heavy (whipping) cream
• 1 package Dr. Oetker Sahnesteif (whipped cream stabilizer) or Dr. Oetker Whip It (see hints below)
• 1 - 2 teaspoon powdered sugar, sifted (according to taste)
• 1½ cups prepared fruit

Instructions:

• Line a rimmed 17x11-inch cookie sheet with parchment paper. Have a clean dishtowel ready for rolling up the cake.
• Preheat oven to 400°F.
• In a small bowl, mix together flour, cornstarch and baking powder, and set aside.
• In a separate bowl, whip egg whites with 3 tablespoons water until stiff. Slowly whip in granulated sugar. Gently stir in egg yolks. Fold in the flour mixture.
• Spread batter on parchment-lined cookie sheet.
• Bake 8 to 10 minutes until wooden pick inserted in centre comes out clean.
• Generously sprinkle powdered sugar on the clean dishtowel and invert the hot cake right on top of it. Peel off parchment paper. Dust the cake with some powdered sugar and immediately roll up the cake and towel together, starting from the narrow end. Set aside to cool.
• Beat heavy cream, Whip It, and powdered sugar (to taste) until stiff.
• Unroll cooled cake. Brush with jam if using. Spread with whipped cream. Cover with the strawberries. Roll up, using the towel to help lift the cake.
  
• Cover and refrigerate for several hours.
• Sprinkle with additional powdered sugar just before serving.
  

Notes/Hints:

• For the fruit, you can use almost any variety. Sliced strawberries, fresh or frozen raspberries (thawed and drained), currants, diced or sliced peaches, blueberries, etc., all work nicely.
• If you wish, you can replace 2 teaspoons of sugar with vanilla sugar.

Used to stabilize whipped cream, Dr. Oetker's Whip It really works best. However, it can be replaced with any of the following:

• 1 tablespoon (8 grams) cornstarch per 1 cup (240 milliliters) of heavy (whipping) cream (plus sugar to taste)
• 2 to 3 tablespoons (16 to 24 grams) powdered sugar per 1 cup (240 milliliters) of heavy (whipping) cream
• 2 to 3 tablespoons (28 to 42 grams) instant pudding powder per 1 cup (240 milliliters) of heavy (whipping) cream

*  *  *  *  *

Unless otherwise noted recipe, images and content © Just like Oma | www.quick-german-recipes.com

08.01.2021 revision update

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Hi, I'm Oma Gerhild! As a food writer and cookbook author, I'm always looking to find ways to pass on my German heritage using local ingredients. Quick and easy. That's my goal. Wunderbar food. That's the result.