Yesterday was the birthday of Marius, my dear and beloved husband. For objective and subjective reasons, taken together :)) I did not manage to post the cake with which I celebrated it, but I will do it now and I will gladly invite you too. For a slice of cake with roll and mascarpone mousse and a glass of champagne… Or maybe you want a juice? Or maybe water? :)))
- For the roll:
- 4 eggs
- 4 tablespoons sugar
- 4 tablespoons flour
- 2 tablespoons oil
- vanilla essence
- For mascarpone mousse:
- 2 yolks
- 2 tablespoons sugar
- 50 ml milk
- 5 g gelatin
- 250 g mascarpone
- 250 ml whipped cream
- vanilla essence
Preparation Cake with roll and mascarpone mousse:
Whisk the egg whites with a pinch of salt. Add the sugar and mix until the foam becomes shiny, like meringue. Separately mix the yolks with the oil, then pour the emulsion obtained over the egg white foam. Mix lightly with a spoon or at the lowest speed of the mixer. At the end we add flour and mix.
The composition is poured into the tray (40/28 cm) lined with baking paper and put in the oven over medium heat for about 15 minutes, until lightly browned on top. The top is easily detached from the tray and overturned on another piece of baking paper lined with a little caster sugar. Roll carefully, not to break, and leave until cool.
Meanwhile, we prepare the jam or jam with which we will fill the top for the roll. I used the rose jam, the jam that my dear Gabi gave me. Thank you dear girl for such goodness, which until now I have not had the opportunity to taste.
- The jam or jam is heated slightly until it "dissolves" enough to become… spreadable. I haven't found another comparison now. :)) Be careful not to be very liquid, otherwise it will be absorbed into the countertop.
- The amount and aroma of the jam depends on everyone's preference
- The roll is enough for a small cake, assembled in a shape of 20 cm in diameter
Unroll the cooled countertop, grease with jam and roll again. Wrap in baking paper and let cool until we prepare the mascarpone mousse .
- The roll being very sweet (I cut the edges, because I couldn't resist the temptation :)))) I preferred to make the mousse less sweet. You can add more sugar if you like.
Gelatin is hydrated in a few tablespoons of cold water.
Rub the yolks until they turn white with the sugar. Dissolve the cream with the milk, pouring little by little and stirring constantly. Put the pot on low heat and stirring continuously, boil until the composition thickens and becomes like a ciulama. Set aside and leave to cool. When it has cooled and reached a bearable temperature on the finger, add gelatin and mix well. Refrigerate until completely cooled.
Meanwhile, mix the cream for the whipped cream until it becomes fluffy. It doesn't have to be sticky, we beat it so much that it becomes fluffy and increases its volume.
In the cooled cream we incorporate the mascarpone, mixing lightly until we obtain a fine cream, then the whipped cream.
Remove the roll from the refrigerator and portion it into thin slices about 1 cm thick.
In the shape (20 cm diameter) in which we will assemble the cake lined with food foil we put a layer of rolls and a row on the walls of the form. Pour the cream, cover with foil and let it cool overnight.
Pour the cake on a plate and garnish with whipped cream.