Sugar Free Cake Roll with Berries

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I’m currently visiting my family in Finland and naturally taking some time off from baking. I do still like to whip up something quick for everyone to enjoy together.

This cake roll is sweetened with natural Finnish honey in both batter and the filling. I used frozen berries that actually melt in just a few minutes on a sunny counter. IMG_7462

The cake may easily get dry in oven and you may want to use the excess juice from melted berries to moisten it. The filling will also help in moistening the cake when refrigerated for a few more hours and best when prepared a day before.

Sugar Free Cake Roll with Berries
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Sugar Free vanilla flavoured cake sweetened with natural honey, filled with berry filling made with blueberries & raspberries in a quark-cream base.
Servings Prep Time
14pieces 20minutes
Cook Time Passive Time
12minutes 2hours
Servings Prep Time
14pieces 20minutes
Cook Time Passive Time
12minutes 2hours
Sugar Free Cake Roll with Berries
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Sugar Free vanilla flavoured cake sweetened with natural honey, filled with berry filling made with blueberries & raspberries in a quark-cream base.
Servings Prep Time
14pieces 20minutes
Cook Time Passive Time
12minutes 2hours
Servings Prep Time
14pieces 20minutes
Cook Time Passive Time
12minutes 2hours
Ingredients
  • Cake
  • 150 grams potato flour
  • 100 grams plain flour or gluten free flour
  • 2 teaspoins baking powder
  • 1 tablespoon honey
  • Filling
  • 250 grams low fat quark
  • 100 mililiters heavy cream
  • 1/2 teaspoon vanilla extract
  • 2 teaspoons honey
  • 100 grams blueberries
  • 100 grams raspberries
  • Topping
  • 100 mililiters heavy cream
  • 1 teaspoon vanilla extract
  • berries
Servings: pieces
Units:
Instructions
  1. Preheat oven to 200°C and prepare a baking sheet with baking paper.
  2. In a mixing bowl beat eggs until forms a pale foam, then add honey and vanilla and continue beating.
  3. In a separate bowl combine flours and baking powder, then sift it into the egg foam and fold it in gently mixing until combined.
  4. Pour over the prepared baking sheet and bake in preheated oven for 12 minutes, until lightly browned on top.
  5. Remove from oven, allow to cool a bit and then roll up and let to cool down while rolled up.
  6. Meanwhile prepare the filling by whipping quark, cream, vanilla and honey in a mixing bowl.
  7. Add berries and mix by using a spoon.
  8. Unroll the cake roll, spread filling on top and then roll it back up, cover in cling film and refrigerate for at least 2 hours.
  9. Before serving, cut into about 2,5 cm wide pieces and place on your serving plate.
  10. Top and decorate plate with whipped cream and add berries.
Recipe Notes

This post shows half of the original cake roll plated.

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