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EatSmarter exclusive recipe

Cherry Jelly Roll

with Cream Cheese

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Cherry Jelly Roll
275
calories
Calories

Cherry Jelly Roll - A classic dessert with an easy filling

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moderate
Difficulty
30 min.
Preparation
 • Ready in 2 h. 30 min.
Ready in
Nutritions
Fat5 g
Saturated Fat Acids2.1 g
Protein8 g
Roughage0.5 g
Sugar added25 g
Calorie275
1 slice contains
Calories275
Protein/g8
Fat/g5
Saturated fatty acids/g2.1
Carbohydrates/g48
Added sugar/g25
Roughage/g0.5
Bread exchange unit4
Cholesterol/mg101
Uric acid/mg6
Vitamin A/mg0.1
Vitamin D/μg0.7
Vitamin E/mg0.6
Vitamin B₁/mg0
Vitamin B₂/mg0.2
Niacin/mg1.9
Vitamin B₆/mg0.1
Folate/μg28
Pantothenic acid/mg0.7
Biotin/μg8.7
Vitamin B₁₂/μg0.8
Vitamin C/mg1
Potassium/mg120
Calcium/mg66
Magnesium/mg11
Iron/mg0.9
Iodine/μg6
Zinc/mg0.6

Recipe development: EAT SMARTER
Ingredients
Preparation

Kitchen utensils

1 Baking sheet, 1 Bowl, 1 Small bowl, 1 Large knife, 1 Tablespoon, 1 Teaspoon, 1 Fine grater, 1 Sieve, 1 Brush, 1 Hand mixer, 1 Parchment paper, 1 Kitchen towel, 2 Piping bags, 1 Rubber spatula, 1 Offset spatula, 1 Citrus juicer

Ingredients

for 10 slices
4
2 ounces
1 pinch
2 ounces
1 ounce
1
7 ounces
7 ounces
4 tablespoons
1 pound
Cherry Fruit Spread (from a jar)
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Product recommendation

Preparation steps

Step 1/8
Cherry Jelly Roll preparation step 1

To make jelly roll: Line a baking sheet with baking paper. With a hand mixer on the highest setting, beat eggs, 50 grams (1.8 ounces) sugar and salt until creamy, 7-8 minutes.

Step 2/8
Cherry Jelly Roll preparation step 2

Sift together flour and cornstarch. With a rubber spatula, gently fold into egg mixture.

Step 3/8
Cherry Jelly Roll preparation step 3

Pour batter onto the prepared pan and spread it until smooth. Bake on the second rack from the bottom in a preheated oven at 200°C (fan 180°C, gas mark 3) (400°F) until springy, 6-8 minutes.

Step 4/8
Cherry Jelly Roll preparation step 4

Lay a clean kitchen towel on the work surface and sprinkle evenly with remaining sugar.

Step 5/8
Cherry Jelly Roll preparation step 5

Invert the jelly roll onto the kitchen towel. Brush paper with a little lukewarm water.

Step 6/8
Cherry Jelly Roll preparation step 6

Carefully pull the paper off. Invert jelly roll, using the towel, and set aside.

Step 7/8
Cherry Jelly Roll preparation step 7

Rinse lemon in hot water, dry and zest finely. Halve lemon; squeeze 1 half. In a bowl, combine 2 teaspoons lemon juice, lemon zest, quark, cream cheese and maple syrup. With a hand mixer, beat until creamy, 4-5 minutes.

Step 8/8
Cherry Jelly Roll preparation step 8

Unroll cake again. Fill one pastry bag fitted with a large tip with cream cheese mixture. Fill another pastry bag fitted with a large tip with the fruit spread. Then, pipe cream cheese and fruit mixtures onto the cake alternately in stripes. At the top and bottom edges, leave a margin of 2 cm (3/4 inch) free. Using the kitchen towel, roll the cake up from the wide side again. Refrigerate for 2-3 hours, then cut into slices and serve.

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