A berries cake roll with dulce de leche. Once more we have here a recipe that calls for dulce de leche, which we have been loving lately. But these are the type of recipes most of us really like. The filling though is predominantly berries.
This is a cake roll that has dulce de leche inside and also berries, made with a soft vanilla cake and a cream cheese frosting, decorated with fresh strawberries.
Making a cake roll, or “rolled cake”, is not as complicated and it always looks great, because it is a form of presenting a cake that is original and really cute. What you do have to consider is the three main ingredients proportions: flour, eggs and sugar, these three can make wonders. You have to make sure to follow the recipe to make sure it all goes well.
This berries cake roll is also called “brazo de gitano” in spanish or “pionono” also sometimes. This type of cake can actually be done in a regular cake shape, but making it a cake roll is better and gives a different result.
The thing here is the cake texture, which has to be super soft to be easily rolled without it breaking apart, and be able to give it the shape we want. Once we have it rolled, with the dulce de leche and berries inside, then we decorate it with the cream cheese frosting and fresh strawberries. You could also use any other fresh fruit you like. Maybe kiwi, mango or peach would be great on this.
If you like this recipe, you have to see our dulce de leche cake roll with toasted coconut for decorating.
- 5 eggs, separated
- 1 pinch salt
- 1/2 C (3.50 oz) (100 gr) granulated white sugar
- 2/3 C (3 oz) (85 gr) all purpouse flour
- 2 tbsp (0.55 oz) (16 gr) corn starch
- 1 tbsp (0.50 fl oz) (15 ml) honey
- 2 tbsp (1 fl oz) (30 ml) vegetable oil, soft flavored
- 1 tsp (0.17 fl oz) (5 ml) vanilla extract
- 2 C berries (strawberries, blueberries, blackberries and or raspberries) fresh or frozen
- 1/2 C (3.52 oz) (100 gr) granulated white sugar
- 2 tbsp (0.56 oz) (16 gr) corn starch
- 3 tbsp (1.52 fl oz) (45 ml) water
- The juice of 1/2 a lime or 1/4 of lemon
- 17.60 oz (17.60 oz) (500 gr) dulce de leche (pastry grade or of thick consistency)
- 1 C (7.90 oz) (225 gr) cream cheese at room temperature
- 1 1/2 C (6.52 oz) (185 gr) confectioners sugar
- 1/2 tsp (0.12 oz ) (3.5 gr) salt
- 1 tsp (0.17 fl oz) (5 ml) vanilla extract
Preheat the oven to 392º F (200º C). Line a rectangular pan of about (33 x 22 cm) with parchment paper and grease with butter. In a small bowl sift the flour and corn starch.
In a mixer bowl, beat the egg whites with the salt until they are white and fluffy. Add in the sugar little by little until firm peaks form.
Beat in the egg yolks one by one, beating non stop, then add in the honey, oil and vanilla extract.
Using a rubber spatula (for the egg whites not to deflate), integrate the flour mixture little by little until you get a soft, smooth mixture.
Pour this mixture on the pan and spread it all over with the rubber spatula. Bake on the top part of the oven for 12 to 15 minutes until it is slightly golden brown.
Put a piece of parchment paper on top of the kitchen countertop (of the same size as the pan) and sprinkle some confectioners sugar on it. Once out of the oven and shile still hot, -turn out the cake over the parchment paper, and roll it over itself widthwise and let it cool down for 15 minutes.
Once it has cooled down and has taken the roll shape, roll it out, take off the parchment paper and put it aside for when you need it again.
In a small pot on the stove over medium heat, put the berries and sugar together and cook mixing occasionally, for 8 minutes until the berries smash a little.
Meanwhile, in a small bowl, combine the corn starch with the water and stir this into the berries mixture. Add in the lemon juice and mix for 2 minutes until you get a less thick consistency than a marmalade.
Take off the heat and wait for it to completely cool down before using.
In a big bowl, put the confectioners sugar and cream cheese and mix using a whisk or an electric mixer for 3 minutes until the mixture lightens and gets fluffy.
Add in the vanilla and salt and beat for 2 more minutes until you get a soft mixture that´s thick enough to decorate the cake.
Once this is all ready, take the cake and spread some dulce de leche, then spread the berries sauce on it.
Roll it again and spread the frosting on top the way you want it and decorate with fresh fruit.
Refrigerate for at least 30 minutes before serving for it to set.