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Caramel Apple Roll with Nuts and Mascarpone Cream - photo 1
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Caramel Apple Roll with Nuts and Mascarpone Cream

Desserts Cakes and Bakes Dishes for Special Occasions 240 min Medium 10 wyświetleń ~43.77 PLN - (0)
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Description

This unique roll is a modern interpretation of the classic apple pie that will delight any lover of homemade baked goods. Instead of traditional shortcrust pastry, the base here is a fluffy, cinnamon sponge cake that is rolled up after baking, creating a stunning spiral pattern. The interior hides a wealth of flavors: sweet, caramelized pieces of apples with crunchy walnuts and a hint of spicy cardamom. The whole is enveloped in a velvety, slightly lemony cream made from mascarpone cheese and whipped cream, which perfectly balances the sweetness of the filling. This cake is not only delicious but also looks beautiful, making it the perfect dessert for special occasions, autumn afternoons, or family celebrations. Serving it to guests is a guarantee of compliments and proof that classic flavors in a new rendition can be a true culinary masterpiece.

Składniki (17)

Servings:
10
  • Eggs 5 szt.
  • Cukier drobny do wypieków 8 łyżek
  • Mąka pszenna tortowa typ 450 100 g
  • Potato flour 30 g
  • Gray Renet apples 5 szt.
  • Masło 82% 50 g
  • Demerara brown sugar 80 g
  • Walnuts 80 g
  • Lemon juice 15 ml
  • Serek mascarpone 250 g
  • 36% heavy cream 200 ml
  • Powdered sugar 60 g
  • Vanilla extract 5 g
  • 🌿 Przyprawy
  • Ground cinnamon 5 g
  • Ground cardamom 2 g
  • ✨ Opcjonalne
  • Almond flakes 30 g
  • Caramel sauce 50 g
💰 Szacowany koszt dania: ~43.77 PLN (4.38 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Apple filling

1

Start by preparing the apples. Wash them, peel them using a vegetable peeler. Then cut each apple into quarters and remove the cores. Dice the flesh into cubes about 1.5 cm on each side. Transfer the chopped apples to a large bowl and immediately drizzle with lemon juice. Gently mix to ensure the juice coats all the pieces – this will prevent them from browning.

Ingredients: Gray Renet apples, Lemon juice
Use a large bowl to mix the apples with the juice freely. A chef's knife is best for cutting the apples, and a small paring knife is ideal for removing the cores.
2

In a large, dry skillet (without oil), place the chopped walnuts. Toast them over medium heat for 3-4 minutes, stirring frequently with a wooden spoon or shaking the skillet. Be careful not to burn them. When the nuts start to smell fragrant and lightly brown, remove them from the skillet and set them aside on a plate to cool. Toasting brings out the depth of flavor in the nuts.

Ingredients: Walnuts
The best option is a pan with a thick bottom that distributes heat evenly. Do not leave the pan while toasting, as the nuts can easily burn!
3

In the same pan, melt the butter over medium heat. Add the brown sugar and stir until it dissolves and combines with the butter, creating a bubbling sauce. Toss in the prepared apples and sauté, stirring occasionally, for about 10-12 minutes. The apples should soften but still hold their shape and not turn to mush. At the end of cooking, add the cinnamon and cardamom. Mix, remove from heat, add the toasted nuts, and mix again. Set the filling aside to cool completely.

Ingredients: Masło 82%, Demerara brown sugar, Gray Renet apples, Ground cinnamon, Ground cardamom, Walnuts
The filling must be completely cold before spreading it on the sponge cake, otherwise the cream will melt. You can speed up the cooling process by transferring the apples to a flat dish.

Cinnamon sponge cake

4

Preheat the oven to 180°C (fan) or 190°C (top-bottom). Prepare a large, flat baking tray (approximately 30x40 cm). Line it with baking paper so that the paper extends beyond the edges of the tray – this will make it easier to remove the cake later. Do not grease the paper with any fat.

The exact dimensions of the baking pan are important for achieving the right thickness of the sponge cake. If it is too thick, it may crack when rolling.
5

In a separate bowl, prepare the dry ingredients. Place the wheat flour, potato flour, and cinnamon in it. Sift all the ingredients together using a sieve or flour sifter, preferably twice. This step is extremely important as it aerates the flour, removes any lumps, and ensures that the sponge cake will be exceptionally light and fluffy.

Ingredients: Mąka pszenna tortowa typ 450, Potato flour, Ground cinnamon
Do not skip sifting! It is the key to the success of the perfect sponge cake. You can use a regular fine-mesh sieve.
6

In a large, clean, and dry mixing bowl, crack in the whole eggs (at room temperature) and add the fine sugar. Beat everything on the highest speed of the mixer for about 8-10 minutes. The egg mixture must become very thick, fluffy, and triple in volume. It should have a light yellow, almost white color. When properly whipped, the mixture will flow from the whisk of the mixer in a thick, continuous ribbon that will hold on the surface for a moment.

Ingredients: Eggs, Cukier drobny do wypieków
This is the most important step in preparing the sponge cake. Use a stand mixer or a hand mixer. Patience is key – do not shorten the whipping time, as the sponge cake will not rise and will be flat.
7

Reduce the mixer speed to the minimum or turn it off completely. Add the sifted flour with cinnamon to the whipped egg mixture in three batches. After each batch, very gently fold everything together using a large silicone spatula, making movements from the bottom to the top. The goal is to disturb the fluffy structure of the foam as little as possible. Mix only until the ingredients are combined.

Ingredients: Mąka pszenna tortowa typ 450, Potato flour, Ground cinnamon
Do not use a mixer to mix with the flour! It will destroy the air bubbles and the sponge will collapse. Use the folding technique – scoop the mixture from the bottom of the bowl and fold it over the top, rotating the bowl.
8

Pour the prepared sponge cake batter onto the prepared baking tray lined with parchment paper. Spread it evenly across the entire surface using a spatula, trying to achieve a rectangle of uniform thickness. Place the tray in the preheated oven and bake for 12-15 minutes. The finished sponge should be springy to the touch (it should return to its shape after a light press with your finger) and have a golden color. Do not bake it too long, as it will become dry and crumbly.

To check if the cake is ready, you can use the 'dry stick' method. Insert a wooden stick into the center of the cake – if it comes out clean and dry, the sponge is baked.
9

Prepare a clean kitchen towel and lay it out on the countertop. Dust it evenly with powdered sugar. As soon as you take the sponge cake out of the oven, act quickly. With a decisive motion, flip the baking tray and transfer the hot sponge cake onto the towel (paper side up). Carefully remove the parchment paper. Then, starting from the shorter side, roll the sponge cake tightly with the towel into a log. Set it aside in this shape on a rack to cool completely. This step 'teaches' the cake the shape of a roll and prevents cracking.

Ingredients: Powdered sugar
This is a crucial moment! The sponge cake must be rolled while it is still hot and flexible. A cold sponge cake will simply crack. Dusting the towel with powdered sugar will prevent the cake from sticking.

Mascarpone cream

10

In the bowl of a mixer, place very well-chilled heavy cream. Whip it on high speed until it becomes thick and stiff. Be careful not to 'overwhip' it (that is, do not whip too long), as it will turn into butter. The finished whipped cream should form stiff 'peaks' on the mixer attachment.

Ingredients: 36% heavy cream
To ensure the cream whips perfectly, it's a good idea to chill not only the cream itself but also the mixing bowl and the whisk attachments in the refrigerator for about 15 minutes.
11

In a separate bowl, place the chilled mascarpone cheese, sifted powdered sugar, and vanilla extract. Mix briefly with a spatula or on the lowest speed of the mixer, just until the ingredients are combined into a smooth mixture. Then, add the previously whipped cream in two batches and very gently fold with a spatula until you achieve a uniform, fluffy cream.

Ingredients: Serek mascarpone, Powdered sugar, Vanilla extract, 36% heavy cream
Do not mix the mascarpone too long, as it may curdle. The combination with whipped cream should be gentle to avoid losing the fluffiness of the cream.

Assembly and decoration

12

Once the sponge cake and apple filling have completely cooled, you can start assembling the roll. Carefully and slowly unroll the sponge cake from the towel. Evenly spread the prepared mascarpone cream over its entire surface, leaving about a 2 cm free margin along the far shorter edge. This will prevent the cream from spilling out during rolling.

Use a bent spatula (offset) to evenly spread the cream. Don't worry if small cracks appear on the sponge cake – they will be hidden inside the roll.
13

On the layer of cream, evenly spread the cooled apple filling with nuts. Now, starting from the shorter side that is closer to you, begin to tightly roll the cake. Use the paper or cloth on which the sponge cake is placed to help you roll it evenly and tightly. Roll slowly but firmly.

Try to roll the roulade as tightly as possible from the very beginning, so that there are no empty spaces in the middle when sliced.
14

Place the finished roll seam side down on a board or tray. Wrap it tightly in plastic wrap, which will help maintain its shape. Put the roll in the refrigerator for at least 3-4 hours, preferably overnight. Chilling is essential for the cream to set and for the flavors to meld.

Don't skip the cooling! It is crucial for the stability of the roll and makes it easier to cut into even slices.
15

Before serving, unwrap the roll from the foil and transfer it to a serving platter. You can even out the ends by trimming any uneven edges with a sharp knife. Dust the top with powdered sugar. If you are using toppings, drizzle the roll with caramel sauce, creating fancy patterns, and finally sprinkle with toasted almond flakes. Slicing will be easier if you use a long, sharp knife dipped for a moment in hot water and dried off.

Ingredients: Powdered sugar, Caramel sauce, Almond flakes
Decorate the roll just before serving to keep the toppings fresh and crunchy. A hot knife will ensure a perfectly smooth and clean cut.

Fun Fact

💡

Sponge rolls, known as 'roulade' or 'Swiss roll', became popular in Europe in the 19th century. Although the name 'Swiss roll' suggests Swiss origin, the first mentions of a similar cake come from Austria. In Poland, rolls gained immense popularity as an elegant dessert for special occasions.

Best for

Niedzielny deser dla rodziny Eleganckie przyjęcie Jesienne popołudnie z kawą lub herbatą Święta i uroczystości

Tips

🍽️ Serving

Serve the roll chilled, sliced into pieces about 2 cm thick. For perfectly clean cuts, dip the knife in hot water and wipe it before each slice. It tastes great on its own, but you can also serve it with a scoop of vanilla ice cream, a dollop of whipped cream, or extra caramel sauce.

🥡 Storage

Store the roll in the refrigerator, in an airtight container, to prevent it from drying out and absorbing odors. It tastes best within 2-3 days of preparation. The sponge will gradually become more moist from the filling. Freezing is not recommended due to the mascarpone cream, which may change consistency after thawing.

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