Click HERE for the recipe
Call it a Swiss roll, jelly roll, cream roll, roulade or gâteau roulé, all it is really is a delicious dessert and I could eat a lot of it!
Its light and thin sponge base is traditionally baked in a rectangular baking tray. It is then spread with cream and/or jam and delicately rolled in the shape of a small log. The great thing about this dessert is that it can be made in a lot of different ways with the large choice of jams and preserves that can be found these days.
Since it is blackberry picking season, I used blackberry jam for my recipe (it is also a berry I am very fond of, as seen here and there).
Its light and thin sponge base is traditionally baked in a rectangular baking tray. It is then spread with cream and/or jam and delicately rolled in the shape of a small log. The great thing about this dessert is that it can be made in a lot of different ways with the large choice of jams and preserves that can be found these days.
Since it is blackberry picking season, I used blackberry jam for my recipe (it is also a berry I am very fond of, as seen here and there).
I used to go foraging for blackberries with my mother and brother when we were little kids. Then, back home, a few jars of jam would be made and some would be kept aside for times when we were asking for a delicious roulade à la confiture to be made. It is a very easy cake to make and we loved helping, covering our little hands and aprons in flour and cake batter. A light and sweet Chantilly cream would be whipped. Spoonfuls of it would be stolen before it had a chance to be spread on the cake. Once the jam and cream had been spread, and the cake rolled carefully (by our mum this time to avoid a beautiful mess of a cake), we had to play the patience game while our roulade was setting in the fridge.
I would always eat my first slice slowly and appreciate every bite of it, trying to keep intact layers of sponge, cream and jam on my little spoon. Then I would devour a second slice, be told a third would be too much, and go finish the day with an afternoon of board games, Lego construction, reading, drawing or day dreaming.
I would always eat my first slice slowly and appreciate every bite of it, trying to keep intact layers of sponge, cream and jam on my little spoon. Then I would devour a second slice, be told a third would be too much, and go finish the day with an afternoon of board games, Lego construction, reading, drawing or day dreaming.
For my recipe below, I added a bit of extra deliciousness by mixing some crumbled toasted almond flakes with the Chantilly cream. You could make this cake using a seasonal fruit jam. And if you have just made some fresh blackberry jam after a foraging session, try the recipe, it is so easy and delicious!
Blackberry and Almond Chantilly Cream Roulade Recipe (Vegetarian)
Click HERE for the recipe
Read more on Crème de Citron:
 |  |  |  |
