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.

SWISS ROLL WITH CUSTARD AND BERRIES

Ingredients

For the roulade:

  • 15 Walnuts (70 g)
  • 4 large Eggs (whites and yolks separated)
  • 130 g of Sugar
  • 80 g of Plain Flour
  • 1 bag of Baking Powder * (see the notes below)
  • 1/2 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

Making the sponge Swiss roll

Beat the egg whites until dense foam. Put in the fridge.

Put walnuts on a pan without oil. Fry for 2-3 minutes on high heat. Grind the walnuts 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.
Fold egg whites into the walnuts mix, a third at a time, add the almond extract.

Preheat oven to 180°C. Grease a baking sheet (35×30 cm) with butter, sprinkle it with 2 tablespoons 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 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 500 ml of milk) 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, constantly 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 tbsps. 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 raspberries and blueberries evenly on top of the cream, and then roll the cake up as you did before, this time without the towel inside.

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

Notes
* A bag of baking powder means that you must see the instruction on the pack. In my country we have 2 types of baking powder: 1 bag for 500 g of flour (11g of powder in the bag), and 1 bag for 200 g of flour (11 g of powder in the bag), In this recipe we use 80 g of flour, so we need about 1/6 of the bag of first type (500/6=83 g of flour) ~ 2 g of baking powder. And we need about 1/2 for the second type of baking powder (200/2 =100 g of flour) in will be about ~5 g of baking powder.

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 Swiss 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
  • 1/2 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
  2. Beat the egg yolks and sugar Add 2 tbsp of hot water Add the grounded walnuts and fold to combine
  3. Sift the flour into dough. Fold to combine
  4. Beat the egg whites until dense foam Fold egg whites into the dough, a third at a time Add the almond extract
  5. Grease a baking sheet (35x30 cm) with butter, sprinkle it with 2 tbsp of flour
  6. Pour the dough on a baking sheet Bake for 15 minutes at 180C
  7. Sift sugar over the surface of the cake
  8. Roll up the warm roll with a towel. Let to rest for 10 minutes. Then unfold it and leave to cool
  9. Cooking custard
  10. Bring milk to a boil, turn off the heat
  11. 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, let cool in the fridge, covered with cling wrap. Beat the cooled cream before use
  12. Assembling the Swiss roll
  13. 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.
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