Peach Cake Roll with Yogurt Cream

Cake roll with fresh peaches and yogurt cream. Very soft, juicy dietary dessert with peaches – only 3 spoons of sugar for a whole roll, probably, this is the most delicious peach roulade I ever try. This fruit cake roll is also low-calorie – half of the cream is fruit yogurt. I used blackberries and wild berries yogurt, but you can replace it with any other or choose white yogurt without sugar. The recipe is very simple, you can prepare the roulade biscuit in advance, but it is better to assemble the roulade it right before serving – the structure of this sponge cream roll is gentle, and it is quickly soaked.


Peach Cake Roll with Yogurt Cream

Ingredients

FOR CAKE ROLL

  • 2 Large Eggs (70 g of whites and 40 g of yolks)
  • 60 g of Sugar
  • 50 g of Flour
  • A pinch of Salt
  • Powdered Sugar

FOR FILLING

  • 250 g of Yogurt
  • 200 ml of Whipping Cream
  • 1 tbsp of Sugar
  • Lemon Zest (optional)
  • 4-5 Peaches

FOR SYRUP

  • 2 tbsp of Sugar
  • 50 ml of Water
  • 1 tbsp Fruit Liqueur (optional)

Instructions

Making the cake roll

Preheat the oven to 200°C.

Fold a sheet of baking paper diagonally, cut a square. Put the paper on a baking sheet, glue with butter.

Separate the whites from the yolks.
Put the whites in a bowl, add a pinch of salt and start to beat with a mixer. Gradually add sugar, beat until dense peaks. Mix gently with a whisk to soften the structure of the dough. Add egg yolk, gently mix.

Sift the flour twice, add to the dough, stirring with a spatula.

Transfer the dough into a pastry bag with a 1 cm nozzle. Place the dough on paper in strips along the fold and parallel to each other on a short distance. The distance between the pieces must be a maximum of 5 mm. Try to fill the bag tightly, without bubbles; otherwise, it will be difficult to make strips. Leave 1-1.5 cm at the beginning and end of each strip. The dough in the recipe is calculated for the square ~ 30×30 cm.

Sprinkle the dough with powdered sugar.

Bake the cake roll in a preheated oven for 3-4 minutes at 200C, then 8-10 minutes at 180C. Remove from the oven with paper and cool on a wire rack.

Making the cream and syrup

Pour the yogurt into a small colander, leave to stand in the fridge for 4-5 hours (preferably overnight).

Beat whipping cream with sugar until dense foam. Add drained yogurt, add lemon zest (optional). Stir well.

For the syrup, put the sugar in a small saucepan, add water, boil over low heat until sugar dissolved. Leave to cool, add 1 tbsp of liqueur (optional).
Cut peaches into small slices.

When the roll is cold completely, cover it with a clean towel or another sheet of paper and turn it over. Carefully remove the paper from the backside.

Smear the roll with syrup, put the cream, smooth with a spatula. Put the peaches on the cream. Raise the front edge of the paper and roll up the roulade.
If the roll is hard and does not fold, wait for a little when the dough is sufficiently soaked so it becomes softer and it can be rolled up.
Leave in the refrigerator for 5-10 minutes.

Notes

  • Assemble the roll right before serving; do not keep it in the refrigerator for a long time – the sponge biscuit will soften, and the cake roll will lose its shape.
Cake roll with fresh peaches and yogurt cream
    Cake roll with fresh peaches and yogurt cream.

    Peach Cake Roll

    Servings: 8

Ingredients

    FOR SWISS ROLL
  • 2 Large Eggs (70 g of whites and 40 g of yolks)
  • 60 g of Sugar
  • 50 g of Flour
  • A pinch of Salt
  • Powdered Sugar
  • FOR FILLING
  • 250 g of Yogurt
  • 200 ml of Whipping Cream
  • 1 tbsp of Sugar
  • Lemon Zest (optional)
  • 4-5 Peaches
  • FOR SYRUP
  • 2 tbsp of Sugar
  • 50 ml of Water
  • 1 tbsp Fruit Liqueur (optional)

Instructions

  1. Preheat the oven to 200°C. Fold a sheet of baking paper diagonally, cut a square. Put the paper on a baking sheet, glue with butter. Beat the whites with a pinch of salt, add sugar, beat until dense peaks. Add egg yolks, gently mix. Sift the flour twice, add to the dough. Transfer the dough into a pastry bag with a 1 cm nozzle. Place the dough on paper in strips along the fold and parallel to each other on a short distance. Sprinkle the dough with powdered sugar. Bake the cake roll in a preheated oven for 3-4 minutes at 200C, then 8-10 minutes at 180C. Remove from the oven with paper and cool on a wire rack.
  2. Pour the yogurt into a small colander, leave to stand in the fridge for 4-5 hours. Beat whipping cream with sugar until dense foam. Add drained yogurt, add lemon zest (optional). Stir well. For the syrup, put the sugar in a saucepan, add water, boil over low heat until sugar dissolved. Leave to cool, add 1 tbsp of liqueur (optional). Remove the paper from the backside od the cake. Smear the roll with syrup, put the cream, smooth with a spatula. Cut peaches into small slices.Put the peaches on the cream. Roll up the roulade. Leave in the refrigerator for 5-10 minutes.
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