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Apple-Mascarpone Roll with a Cinnamon Twist (Sweet Blog Version) - photo 1
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Apple-Mascarpone Roll with a Cinnamon Twist (Sweet Blog Version)

Desserts Cakes and Bakes 90 min Medium 10 wyświetleń ~36.50 PLN - (0)
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Description

A delicate roll inspired by classic apple pie, but served in a modern, light form — a thin sponge cake rolled around aromatic, slightly caramelized apple filling and velvety mascarpone cream. When sliced, it reveals a beautiful swirl of apple filling and cream, topped with a subtle dusting of powdered sugar, chopped nuts, and optional caramel sauce. The dish combines the sweetness of caramelized apples, the vanilla softness of mascarpone, and a warm hint of cinnamon. Serve slightly chilled as a dessert with coffee, tea, or at a gathering — it delights with its appearance and contrast of textures: soft sponge, thick filling, and creamy layer inside.

Składniki (16)

Servings:
8
  • Egg 4 szt.
  • Granulated sugar 100 g
  • Wheat flour 90 g
  • Butter 60 g
  • Apple 3.3 szt.
  • Brown sugar 80 g
  • Lemon juice 30 ml
  • Cornstarch 15 g
  • Mascarpone 250 g
  • Powdered sugar 50 g
  • Vanilla extract 5 g
  • Baking powder 5 g
  • 🌿 Przyprawy
  • Salt 0.0 szczypt
  • Ground cinnamon 4 g
  • ✨ Opcjonalne
  • Walnuts 50 g
  • Caramel sauce 80 g
💰 Szacowany koszt dania: ~36.50 PLN (4.56 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Sponge cake

1

Preheat the oven to 180°C (top-bottom). Prepare a 30x40 cm baking tray: line the bottom with parchment paper so that the paper extends over the sides — this will make it easier to lift later. Grease the paper with a bit of butter and lightly dust with flour or sprinkle with a thin layer of sugar.

Use a standard rectangular baking tray 30x40 cm. If you have a 33x38 cm pan, that will work too. The paper should be trimmed so that it is not too loose.
2

Place the eggs and granulated sugar in a large heatproof bowl. Set the bowl over a pot of gently simmering water (double boiler), making sure the bottom of the bowl does not touch the water. Heat and stir for 2-3 minutes until the mixture is pleasantly warm (about 40°C) and the sugar partially dissolves. Then remove the bowl and beat with a mixer on high speed for 8-10 minutes until the mixture becomes very light, fluffy, and when you lift the beaters, it "ribbons" (leaves clear trails).

Ingredients: Egg, Granulated sugar
Use a metal or glass bowl and a hand or stand mixer with whisk attachments. Check the temperature with your wrist — it should be warm, not hot. The whipping stage is crucial for the structure of the roll.
3

Sift the wheat flour and baking powder together. Add the sifted flour to the whipped egg mixture in 2-3 batches, gently folding the mixture with a spatula from the bottom to the top — make a maximum of 20-30 folds to avoid "deflating" the air. The mixture should remain light and fluffy.

Ingredients: Wheat flour, Baking powder
Use a silicone or plastic spatula. Do not mix vigorously like for shortcrust pastry — gentle folding will preserve the aeration of the foam.
4

Melt the butter and wait 1-2 minutes so it is not hot. Pour about 1/3 of the butter into the sponge mixture in a thin stream and very gently mix — this will give the dough elasticity and flavor. Pour the entire prepared cream onto the baking tray and spread it evenly with a spatula or palette knife.

Ingredients: Butter
The butter must be slightly cool (not hot) — hot will cause the foam to collapse. It's best to pour it in a very thin stream and gently incorporate it into the mixture right away.
5

Place the tray in the preheated oven and bake for 10–12 minutes at 180°C (top-bottom). The cake is ready when the top is lightly browned and springs back when touched. Do not overbake the sponge — it should be flexible enough to roll.

Check the baking after 9 minutes — every oven bakes differently. Use an oven thermometer if you have one. Overbaking will make rolling difficult and cause cracking.
6

Remove the baking sheet to a rack. After 1 minute (when the cake has cooled slightly but is still warm), cover the sponge with a second piece of parchment paper and gently flip it over — so the bottom side is on top. Remove the paper that the cake was baked on (the one on top). Immediately sprinkle a thin layer of powdered sugar evenly over the exposed, still slightly warm sponge, or lightly dust it with granulated sugar using slightly damp fingers, then cover it with a damp kitchen towel or slightly damp paper and roll the cake up with the paper inside along its length. Leave the rolled cake to cool completely — this way it will "remember" its shape and won't crack when filled later.

Ingredients: Powdered sugar
Rolling the still warm sponge cake prevents it from cracking when filling later. Use a towel that you have previously dampened to prevent it from sticking to the cake.

Apple filling

7

Prepare the filling: peel the apples, remove the cores, and cut them into small cubes or thin slices (about 5 mm). In a medium-sized skillet, melt 30 g of butter, add the chopped apples, sprinkle with brown sugar and half the amount of cinnamon. Pour in the lemon juice. Cook over medium heat for 8–12 minutes, stirring occasionally, until the apples soften and begin to caramelize slightly.

Ingredients: Apple, Butter, Brown sugar, Ground cinnamon, Lemon juice
Use a pan with a diameter of 24–26 cm with a thick bottom. Cutting the apples into even pieces will ensure even cooking. Do not leave the pan unattended while stirring — the sugar may burn.
8

Dissolve the cornstarch in 30–40 ml of cold water (stir until smooth). When the apples are soft and sweetly caramelized, pour the starch mixture into the apples and cook for another 1–2 minutes, until the mixture thickens and becomes glossy. Transfer the filling to a bowl and set aside to cool to a temperature below 40°C — the filling must not be hot when in contact with the cream.

Ingredients: Cornstarch, Apple
If the starch clumps too quickly, remove the pan from the heat and stir vigorously. The mixture should be thick but not dry — it will firm up slightly as it cools.

Mascarpone cream

9

In a bowl, place mascarpone, powdered sugar, and vanilla extract. Beat on low speed with a mixer for 1–2 minutes just until combined and smooth — do not overbeat, as the mascarpone may curdle and become too loose. The cream should be thick, delicate, and creamy.

Ingredients: Mascarpone, Powdered sugar, Vanilla extract
Use cold mascarpone straight from the fridge. If you don't have a mixer, mix vigorously with a spoon, but do not allow the mixture to overheat by mixing for too long.

Assembly and decoration

10

Unroll the cooled sponge cake gently — it should remain wrapped in the paper. Remove the paper and unroll the edge of the sponge cake onto a clean sheet of baking paper. Evenly spread a thin layer of mascarpone cream (about 3–4 mm) over the entire surface, leaving a 2 cm margin on one shorter side. On the cream, place the cooled apple filling, spreading it out so that it is not too thick (about 0.5–1 cm), leaving a 2 cm margin on the same side.

Ingredients: Mascarpone, Apple
Use a spatula to evenly spread the cream. The filling must be cooled — if it is hot, the cream will melt and the mixture will spill out while rolling.
11

Start rolling the cake from the side without a margin, using the parchment paper to help — roll tightly but not too tightly, so the cream doesn't spill out. After rolling, gently press the edge of the paper, wrap the paper tightly around the roll, and set it seam side down for 30 minutes at room temperature, then place it in the refrigerator for at least 1 hour to allow the filling to set.

Use an even motion and a support (e.g., your hand) under the roll while rolling. If you hold the roll in the fridge with the seam side down, it won't unravel and will keep its nice shape.
12

Take the roll out of the fridge. Clean the sides and trim both ends thinly with a sharp knife to reveal an even cross-section. Transfer the roll to a serving platter. Before serving, dust with powdered sugar. If you are using walnuts — sprinkle them on the roll. Optionally, drizzle with caramel sauce just before serving for an extra flavor effect.

Ingredients: Powdered sugar, Walnuts, Caramel sauce
Use a long, sharp serrated knife (or a very sharp kitchen knife) and cut with a sawing motion to avoid crushing the roll. For aesthetics, use a metal sieve to evenly dust with powdered sugar.

Fun Fact

💡

Rolled cakes are known in many European cuisines — from French bûche de Noël to Central European sponge roll cakes. The combination of apples and mascarpone is a modern variation on the traditional apple pie, blending classic flavor with a delicate, creamy texture.

Best for

podwieczorek przyjęcie kawowe święta rodzinne uroczystości domowe

Tips

🍽️ Serving

Serve the roll slightly chilled (about 10–15 minutes after taking it out of the fridge) — the cream will be stable and the flavor fuller. When slicing, wet the knife with hot water and dry it to ensure even slices. For contrast, serve with fresh raspberries or a scoop of vanilla ice cream.

🥡 Storage

Store the roll in the refrigerator in an airtight container for up to 3 days. If it has been drizzled with caramel, store the drizzled parts separately to avoid softening the bottom. To refresh the cream part before serving, take the roll out of the refrigerator for 15–20 minutes.

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