Fruit Garden Roulade
Recipe for spinach roulade with cream and fruit
Today I have a unique and very spring-like Fruit Garden Roulade. This sweet spinach roulade not only has a spectacular appearance, but also an exceptional taste! The delicate, moist cake with a beautiful green color perfectly complements the fluffy cream filling and juicy fruits. Light, fresh and surprisingly delicious – try it, and you’ll love it from the first bite!
Table of content
Fruit Garden Roulade recipe step by step
If you’re looking for an idea for a unique and delicious spring cake perfect for various occasions, then you absolutely must prepare such a spinach roulade!
Spinach Roulade Fruit Garden Recipe with Video
Wyposażenie
- Forma do pieczenia o wielkości około 25/35 cm. or slightly larger
Składniki
ingredients for spinach roulade batter
- 150 g spinach
- 4 eggs (size L)
- 120 ml oil
- 2 tablespoons lemon juice
- 250 g all-purpose flour (1⅔ cups)
- 150 g sugar (¾ cup)
- 2 teaspoons baking powder
ingredients for the roulade filling
- 250 g mascarpone cheese (cold)
- 1 teaspoon lemon zest
- 2-3 tablespoons icing sugar (to taste – I used two heaped)
- 250 ml heavy cream (well chilled)
- approx. 200-250 g fruits (e.g., strawberries, blueberries, raspberries)
Instrukcja
How to make spinach roulade step by step
Step 1 – preparations
- If you have frozen spinach, thaw it and lightly drain excess water.150 g spinach
- Line the baking pan with parchment paper.
- Turn on the oven to heat – 170℃ (fan-assisted) or 180℃ (top/bottom heat mode).
Step 2 – preparation of the green spinach cake
- Add oil and lemon juice to the spinach.120 ml oil, 2 tablespoons lemon juice
- Crack in the eggs and blend everything together (e.g., with a blender) into a smooth mixture without large leaf pieces.4 eggs
- Mix the flour with sugar and baking powder.250 g all-purpose flour, 150 g sugar, 2 teaspoons baking powder
- Pour in the blended wet ingredients.
- Mix everything thoroughly with a spoon.
- Transfer the batter to the prepared pan and smooth the surface.
- Bake the cake for about 15 minutes – check with a skewer to ensure the cake is properly baked before removing it from the oven.
Step 3 – rolling the cake
- Place the still hot spinach cake on the counter along with the baking paper.
- With a sharp knife, lightly trim off the more protruding (more risen) pieces from the top and transfer them to a bowl.
- Place a kitchen towel on the counter, then place the cake upside down on it – so that the bottom of the cake with the baking paper is on top.
- Carefully peel the paper off the cake.
- Immediately and gently roll up the cake (along the longer side), wrapping it together with the towel.
- Leave the cake like this until completely cool.
Step 3 – preparing the cream for the roulade
- Transfer the mascarpone cheese to a larger bowl, add powdered sugar (2 tablespoons for now) and grated lemon zest – mix it all together until combined.250 g mascarpone cheese, 2-3 tablespoons icing sugar, 1 teaspoon lemon zest
- Slowly pour in the cold heavy cream and mix until you get a thick and stable cream.250 ml heavy cream
- You can now check the taste of the cream and, if needed, lightly sweeten it with powdered sugar.
Step 4 – rolling the roulade
- Carefully unroll the roulade dough from the cloth – don’t worry if it cracks slightly.
- Spread the cream over the entire surface of the dough (set aside a little for decoration).
- If you have larger fruits – like strawberries, cut them into smaller pieces.approx. 200-250 g fruits
- Sprinkle the fruit over the top of the cream.
- Carefully roll up the roulade.
- Spread the reserved cream over the top of the roulade.
- Blend or finely crumble the trimmed cake pieces.
- Sprinkle the crumbs over the cream on top of the roulade.
- Finally, you can also decorate it with fresh fruit.
Film
Uwagi
Wartości Odżywcze
Spinach Roulade with Strawberries and Mascarpone – notes
My family (especially my daughter) loves moss cake. And since I run a recipe blog and am constantly looking for new ideas and inspiration, I recently prepared a variation of moss cake in the form of a roulade. Here we have a beautifully green, delicately sweet (and completely non-spinach in taste) cake, which I rolled with light mascarpone cream and fresh fruit. Diced strawberries added a unique look and taste to the roulade. Such a green roulade is a perfect cake for spring and Easter! You must try it!
What ingredients are needed to prepare spinach roulade?
To make such a green spinach roll, you will need a few basic ingredients. Below is a condensed list of products I used and possible substitutes.
- spinach – I used chopped frozen spinach, which I had previously thawed. This type of spinach will be best because it blends quickly and very easily and won’t leave large pieces of leaves. You can, of course, also use fresh spinach leaves; in that case, blend them very well with oil, eggs, and lemon juice.
- oil – I used rapeseed oil, but you can use any mild-flavored oil
- mascarpone cheese – this is an Italian creamy cheese that you can easily find in any Biedronka, Lidl, or other discount stores and larger supermarkets. If you can’t find it anywhere, omit it and make the cream using only heavy cream – in that case, use 500 ml of it.
- heavy cream – I used 30% cream from Biedronka; you can also use 36% cream, which will make the cream thicker and even more stable.
- fruit – I recommend fresh fruits such as strawberries or raspberries – red fruits will contrast beautifully with the green cake and light cream. If you don’t have fresh fruit, you can use fruit filling or jam.
How to blend spinach for the roll?
I most recommend transferring the spinach and wet ingredients to a stand blender – you can also use a smoothie blender if you have one. If your blender is small, you can blend just the spinach with oil and lemon juice, and only after blending, add the eggs and mix thoroughly. You can also use an immersion blender or a food processor.
How to store the spinach roll with strawberries?
Spinach moss cake roll can essentially be served immediately after preparation, but if you have time, I recommend chilling it in the refrigerator for a few hours. This allows the flavors to “meld” and the cake to become more stable. If the roll is not eaten right away, store it in the refrigerator to keep it fresh for as long as possible.
I hope such a green fruit garden roll will also grace your table :) I would be very happy if you share your impressions in the comments under the recipe afterwards :)
P.S. By the way, I highly recommend following my Instagram profile, where you will also find my recipes – and you can easily save them there for later.
Recommended recipes for spinach cakes
If you like spinach and aren’t afraid to add it to your sweet baked goods, then be sure to try my other recipes as well. Here I recommend three such recipes, among others, and many more on the blog.
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