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Blueberry upright roll with mascarpone cream (gluten-free)

Hello, everyone!  It was a busy and relaxing weekend, my favorite kind.  Went up north to the coast to visit a dear friend since lockdown has been lifted, and we braved unseasonable cooler temperatures and downpours to catch up and visit a bit.  The weather prevented us from having a picnic like in these pictures, which I took just before getting there, the sunshine and fields stopping me on my way.  But it didn't prevent us from enjoying every minute, who cares about rain frankly when you can finally be with old friends!

To celebrate, I baked an easy sheetcake, rolled it up for a bit of drama and along the way, found this lovely meadow with daisies and buttercups for decorating.  How convenient, say you.

Here's the recipe for quite a fluffy and moist cake, first time trying this version from thebestcakerecipes.com: 

Batter :
3 eggs
3/4 cup granulated sugar
1/4 cup hot water
1 teaspoon vanilla
1 cup flour (or gluten-free blend with xanthan gum)
1 teaspoon baking powder
1/4 teaspoon salt

1/4 cup confectioners sugar for dusting

3/4 cup mascarpone cream + 1/2 cup for decorating (200 g (7 oz) mascarpone, 10 cl (1/2 cup) whipping cream, 1/2 cup confectioners sugar, 1/2 teaspoon of vanilla)

1/2 cup fruit preserves (I used blueberry)

3/4 cup blueberries (or your choice of fruit or topping)

Preheat oven to 190° C (375° F). Line a baking sheet with parchment or wax paper (10" x 15" pan, I used a slightly smaller one, that's why the cake is thick) . Beat eggs with a mixer for 5 minutes until lightened in color and thickened, add sugar and vanilla and continue to beat another 2 minutes.  

Mix in dry ingredients, and at the last minute, add the hot water and soon after pour into pan.  Bake for 8-10 minutes, or until the center is cooked.  Cake should be springy to the touch.  Allow to cool.  Take another piece of parchment paper and sprinkle confectioners sugar on a surface the size of the cake.  Turn the cake face down onto this sugar surface.  Peel off parchment paper.  Roll and pinch paper edges closed to let the cake keep this rolled form.  (I had not done this step because I was in a hurry and my pictures below show a flattened cake that was harder to roll and cracked a bit. It's better that you roll it first to have it keep its form, then when you unroll it, will be curling a bit, that's better because the cake will roll easier after you put the cream and fruit preserves on top).

In a bowl, whip the cream until thickened, add softened mascarpone and continue to beat until well blended, then add the confectioners sugar and vanilla, blending in well.

For the assembly, unroll the cake, add a thin layer of mascarpone cream evenly to the edges, add a thin even layer of preserves to the edges.  Cut the cake lengthwise to have two long strips.  Roll first strip making sure to tuck in the cake into the cream and preserves, not too tightly but not leaving any air pockets.  Line up the cut edge to the other cake's cut edge, and continue to roll the first roll into the second strip.  Take a clean piece of parchment paper and wrap the roll in the paper for another 2-3 hours or overnight to keep its form.  The cream and preserves will get absorbed and make the cake even more moist.  

Unroll the cake from paper, stand upright and decorate with cream and/or fruit on top.


Enjoy, everyone !

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