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EatSmarter exclusive recipe

Cherry Jelly Roll

with Cream Cheese
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Cherry Jelly Roll

Cherry Jelly Roll - A classic dessert with an easy filling

Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 2 h. 30 min.
Ready in
Calories:
275
calories
Calories
0
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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

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

Preparation steps

1.
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.

2.
Cherry Jelly Roll preparation step 2

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

3.
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.

4.
Cherry Jelly Roll preparation step 4

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

5.
Cherry Jelly Roll preparation step 5

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

6.
Cherry Jelly Roll preparation step 6

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

7.
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.

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.

Health information

Exact nutritional values of this recipe  
Nutritions
1 slice contains
(Percentage of daily recommendation)
Calorie275 kcal(13 %)
Protein8 g(8 %)
Fat5 g(4 %)
Carbohydrates48 g(32 %)
Sugar added25 g(100 %)
Roughage0.5 g(2 %)
Vitamin A0.1 mg(13 %)
Vitamin D0.7 μg(4 %)
Vitamin E0.6 mg(5 %)
Vitamin B₁0 mg(0 %)
Vitamin B₂0.2 mg(18 %)
Niacin1.9 mg(16 %)
Vitamin B₆0.1 mg(7 %)
Folate28 μg(9 %)
Pantothenic acid0.7 mg(12 %)
Biotin8.7 μg(19 %)
Vitamin B₁₂0.8 μg(27 %)
Vitamin C1 mg(1 %)
Potassium120 mg(3 %)
Calcium66 mg(7 %)
Magnesium11 mg(4 %)
Iron0.9 mg(6 %)
Iodine6 μg(3 %)
Zinc0.6 mg(8 %)
Saturated fatty acids2.1 g
Uric acid6 mg
Cholesterol101 mg
Development of this recipe:
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