Today I have a new roll recipe, and this time it features apples and walnuts! The roll itself is a sponge cake, but it's made in a rather unique way — it's baked together with the apples and walnuts right from the start. A common problem when baking a sponge roll is cracking when you try to roll it up. To avoid this, I recommend beating the eggs whole rather than separating the whites and yolks. Don't use too much flour, and don't overbake so the sponge doesn't dry out. And here's one more little tip: I added vegetable oil to the batter, which makes the sponge more flexible and pliable. For the cream filling, I used heavy cream and cottage cheese, but feel free to use any filling you like! The roll turned out absolutely wonderful! The tender, soft, moist sponge with chunks of apples, walnuts, and raisins, paired with the delicious cottage cheese cream, made for a truly perfect combination! So delicious!
Ingredients:
- Dough:
- 4 eggs
- 100 g sugar
- 100 g flour
- 50 g vegetable oil
- 1 tsp vanilla sugar
- a pinch of baking powder
- Fruit filling:
- 300 g apples
- 30 g walnuts
- 30 g raisins
- 1 tbsp lemon juice
- Cream filling:
- 200 g heavy cream 33%
- 100 g cottage cheese
- 50 g sugar
- 1 tsp vanilla sugar
How to cook apple roll with cottage cheese cream
Peel the apples and cut them into small cubes. Drizzle with lemon juice and toss to combine. Prepare the walnuts by chopping them finely, and set out the raisins.
Make the dough. Beat the eggs thoroughly, gradually adding the sugar and vanilla sugar, and continue beating until the mixture is very thick and pale. The batter should fall from the whisk in a slow, wide ribbon.
Gradually pour in the oil while continuing to beat. Add the flour mixed with the baking powder and gently fold it in, taking care not to deflate the batter.
Line a baking sheet with parchment paper. If you're unsure about the quality of your parchment, grease it with oil. However, for good-quality parchment with a special coating, this isn't necessary — I didn't grease mine at all. Evenly spread out the apples. Then evenly distribute the walnuts and raisins on top.
Evenly spread the batter on top. If needed, gently tap the baking sheet on the counter to level out the batter.
Place in an oven preheated to 180°C and bake for 15–20 minutes. Be careful not to overbake the sheet — this is important for rolling it up later.
Immediately after baking, cover the sheet with another piece of parchment paper, flip it over, and roll the sponge up into a roll without removing the paper. Let it cool completely.
Make the cream filling. Beat the heavy cream thoroughly with the sugar and vanilla sugar until thick. Press the cottage cheese through a fine-mesh strainer beforehand — this is very important for a smooth cream! I used a rich, soft, 9% fat cottage cheese. Add the cottage cheese and beat again.
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