Walnut sponge roulade recipe with delicious custard cream and fresh raspberries and blueberries. Try this tasty homemade sponge swiss roll with irresistible custard cream. You can use any kind of fresh berries you like. Keep the walnut Swiss roll maximum of 2 days in the refrigerator.


CAKE ROLL WITH CUSTARD AND BERRIES

Ingredients (6-8 servings)

For the cake roll:

  • 15 Walnuts (70 g)
  • 4 large Eggs (whites and yolks separated)
  • 130 g of Sugar
  • 80 g of Plain Flour
  • 1 tsp of Baking Powder
  • 1/4 tsp. Salt
  • 1/4 tsp Almond extract
  • 1 tea-bag of Green Tea

For custard and filling

  • 4 Yolks
  • 45 gr of Corn or Rice Starch
  • 1 bag of Vanilla Sugar
  • 400 ml Milk
  • 100 ml of Whipping Cream
  • 140 g of Sugar
  • 250 g of Raspberries
  • 250 g of Blueberries

INSTRUCTIONS

Making the cake roll

Put walnuts on a pan without oil. Fry for 2-3 minutes on high heat – grind the nuts until fine but not oily.

Mix the egg yolks and sugar until thick and creamy. Transfer the mixture to a large bowl, add 2 tbsp of hot water, dribbling it down the sides of the bowl. Add the grounded walnuts and gently fold to combine.

Sift the flour into a bowl, then sift it again into the egg yolk and walnuts mixture. Fold to combine.
Add 1/2 teaspoon of salt and baking powder following the instructions.

Beat the egg whites until dense foam.
Fold egg whites into the walnuts mix, a third at a time, add the almond extract.

Preheat the oven to 180C. Grease a baking sheet (35×30 cm) with butter, sprinkle it with 2 tbsp of flour.

Pour the dough on a baking sheet, smoothen with a spatula, bake for 15 minutes. Remove the cake from the oven and set aside for 5 minutes.

Sift sugar evenly over the surface of the cake and cover it with a clean towel. Place a wire rack on top, then flip the cake over so that the wire rack is now underneath the towel and cake. Lift the tray, lightly dust the top of the cake with sugar.

Roll up the warm roll with a towel. Let to rest for 10 minutes. Then unfold it and leave to cool to room temperature.

Cooking the custard cream

Pour milk and cream (or just the 500 ml of milk only) into a saucepan, bring to a boil, turn off the heat.
Beat yolks with vanilla sugar and sugar until completely dissolved. Add starch and mix well. Add a ladle of hot milk, mix.

Pour the cream into the saucepan with milk and cream. Put the saucepan to a slow fire; cook 5-6 minutes, continually stirring until the cream thickens.

Pour the cream into a flat dish, let cool in the fridge, covered with cling wrap.
Beat the cooled cream before use.

Assembling the Swiss roll

Brew strong tea in half a glass of boiling water, add 2 tbsp of sugar.
Soak the sponge roll with cold green tea.

Spread the cream evenly over the surface of the cake. Leave a border of about 2cm without any cream in the opposite longitudinal direction.

Place all the berries on the cream, then roll the cake up, this time without the towel inside.

Leave to soak in the refrigerator for 3-4 hours.

sponge Swiss Roll with Berries
Swiss Roll with Custard Cream and Berries
    Walnut sponge roulade recipe with delicious custard cream and fresh raspberries and blueberries.

    Raspberries and Blueberries Custard Cream Roll

    Servings: 8

Ingredients

    For the roulade:
  • 15 Walnuts (70 g)
  • 4 large Eggs (whites and yolks separated)
  • 80 g of Plain Flour
  • 130 g of Sugar
  • 1 bag of Baking Powder
  • 1/4 tsp. Salt
  • 1/4 tsp Almond extract
  • 1 tea-bag of Green Tea
  • For custard and filling
  • 4 Yolks
  • 45 gr of Corn or Rice Starch
  • 1 bag of Vanilla Sugar
  • 100 ml of Whipping Cream
  • 400 ml Milk
  • 140 g of Sugar
  • 250 g of Raspberries
  • 250 g of Blueberries

Instructions

  1. Put walnuts on a pan without oil. Fry for 2-3 minutes. Grind the walnuts until fine. Beat the egg yolks and sugar. Add 2 tbsp of hot water. Add the grounded walnuts and fold to combine. Sift the flour into the dough. Fold to combine. Beat the egg whites until dense foam. Fold egg whites into the dough, a third at a time. Add the almond extract.
  2. Grease a baking sheet (35x30 cm) with butter, sprinkle it with 2 tbsp of flour. Pour the dough on a baking sheet. Bake for 15 minutes at 180C. Sift sugar over the surface of the cake. Roll up the warm roll with a towel. Let to rest for 10 minutes. Then unfold it and leave to cool.
  3. Cooking custard Bring milk to a boil, turn off the heat. Beat yolks with vanilla sugar and sugar. Add starch and mix well. Add a ladle of hot milk, mix. Add into the saucepan with milk. Cook the cream for 5-6 minutes, constantly stirring. Pour the cream into a flat dish, leave to cool. in the fridge, covered with cling wrap. Beat the cooled cream before use.
  4. Assembling the Swiss roll Brew strong tea, add 2 tbsp. of sugar. Soak the sponge roll with cold green tea. Spread the cream evenly over the surface of the cake. Leave a border of about 2cm without cream. Place all raspberries and blueberries on top of the cream, and then roll the cake. Leave to soak in the refrigerator for 3-4 hours.
    custard, Swiss roll, walnut cake roll, raspberries, blueberries, custard cream roll
      Cake Roll Custard and Berries