eat in my kitchen

To cook, to bake, to eat and to treat.

Tag: swiss roll

15 Recipes for your Easter Brunch Table

Tsoureki Easter Bread

Hunting Easter eggs in the woods was one of my childhood’s spring highlights. The sweet smell of blossoms and sunlight in the air, the trees’ leaves presenting their most fragile green, and – in a lucky year – I could even replace boots and jacket for shirt and jeans while searching for golden wrapped chocolate eggs and bunnies. I always loved the sprouting energy that comes with the change of season, when winter’s shades of grey and brown give way to vibrant colours. Easter is a changing point in the year, there’s the promise of summer in the air.

Is there a better way to celebrate this day than gathering your loved ones around the table and treating them to a luscious brunch? Here’s some inspiration (click the titles for the recipes):

Tsoureki – Greek Easter Bread with Aniseed and Orange Blossom Water

greekeasterbread18

 

Traditional Maltese Figolli

figolli20

 

Eggnog Sponge Cake with Whipped Cream

eggnogeastercake19

 

Poppy Seed and White Chocolate Babka

Poppy Seed and White Chocolate Babka

 

Green Shakshuka Crêpes

Green Shakshuka Crêpes

 

Rhubarb Tartlets with Cinnamon Oat Crumble

rhubarbtartletcinnamonoatcrumble16

 

Gruyère and Red Onion Focaccia

Gruyere Onion Focaccia

 

Pistachio Orange Blossom Muffins

Pistachio Orange Blossom Muffins

 

Crescent Milk Rolls with Poppy Seeds

Poppy Seed Crescent Milk Rolls

 

Bean and Ramp Quiche

Bean and Ramp Quiche

 

Rhubarb Chocolate Cake

Rhubarb Chocolate Cake

 

Marzipan-Ribboned Challah Knots

Marzipan-Ribboned Challah Knots

 

Cheesecake Swiss Roll with Mascarpone and Blackberries

Cheesecake Swiss Roll

 

Roast Rosemary Lamb with Garlic and Tomatoes

Roast Rosemary Lamb

 

 Spinach Ricotta stuffed Conchiglioni on Grilled Cherry Tomatoes

Spinach Ricotta Conchiglioni

 

Spring Timpana – Maltese Pasta Pie with Asparagus, Peas, and Leeks

Spring Timpana

 

There will be two new Easter recipes coming up this Sunday and next Wednesday!

 

Eggnog Easter Cake

Cheesecake Swiss Roll with Mascarpone and Blackberries

Cheesecake Swiss Roll with Mascarpone and Blackberries

Some days call for lavish teatime treats, especially when it’s Sunday and I’m in the mood to spoil myself with some tasty calories. The 7th day of the week should be dedicated to rest and calm, but in my life it’s also dedicated to baking. I take advantage of the fact that there are no duties and tasks waiting to be taken care of, so I can give my full attention to a quiet kitchen instead. I’m willing to share my baked treats with my loved ones, it’s my kitchen credo after all, which led to my blog and my book’s subtitle: To cook, to bake, to eat, and to treat. Cake always tastes better when you share it, but the process of baking it gives me some time just for myself.

So this week I got hooked on the idea of combining a swiss roll with New York cheesecake – without the cookie base obviously. I was after a spongy roll, fluffy but structured, and I know that my beloved swiss roll recipe manages to satisfy this demand with ease. It’s been with me for two decades, I trust this roll. My usual filling would be whipped cream, as in my Blueberry Lemon Swiss Roll recipe. But it seemed too light for my current mood, I wanted creamy richness, a denser filling, with cream cheese and mascarpone – and a few plump blackberries – for my cheesecake swiss roll. My body’s ready for the next season and it doesn’t care that I’ll be in Malta again in a few weeks, sitting on the beach in a bikini under the burning sun. I’m set for autumn and my Maltese boyfriend deeply disapproves of my decision – I think every Mediterranean man or woman suffers when summer comes to an end. But for a northern girl, the next season promises coziness and hearty treats, lonely walks in golden forests, and a chilled breeze whistling through the streets.

Cheesecake Swiss Roll with Mascarpone and Blackberries

 

Cheesecake Swiss Roll with Mascarpone and Blackberries

Cheesecake Swiss Roll with Mascarpone and Blackberries

Makes a 15cm / 6″ long swiss roll 

For the swiss roll

organic eggs, separated, 2
a pinch of salt
granulated sugar 40g/ 1/4 cup, plus 3 tablespoons the sprinkling
plain flour 35g / 1/4 cup
cornstarch 15g / 2 tablespoons

For the filling

mascarpone 110g / 4 ounces
cream cheese 110g / 4 ounces
granulated sugar 2 tablespoon
lemon zest 1 teaspoon, plus 1 teaspoon for sprinkling
freshly squeezed lemon juice 1 tablespoon
blackberries 125g / 4 1/2 ounces

Set the oven to 220°C / 425°F (conventional setting) and line a baking sheet with parchment paper.

In a large bowl, whisk the egg whites with a pinch of salt for a few seconds before adding half the sugar, continue beating until stiff.

In a second large bowl, mix the egg yolks and the remaining sugar with an electric mixer until thick and creamy. Using a wooden spoon, fold the egg white into the egg yolks. Sieve and combine the flour and cornstarch and fold gently into the egg mixture. Spread the dough on the lined baking sheet, covering a rectangle of roughly 15 x 30cm / 6 x 12″ and bake on the middle rack of the oven for about 6 minutes or until golden and spongy.

Sprinkle a kitchen towel with 2 tablespoons of sugar and flip the warm sponge onto the towel. Peel off the parchment paper and carefully roll the sponge with the towel, the roll should be 15cm / 6″ long. Leave it rolled up until cool.

For the filling, in a medium bowl, whip the mascarpone, cream cheese, sugar, lemon zest and juice until creamy.

When the sponge is cool, unwind the sponge roll and spread the filling on top, leave a small rim (see picture below). Cover with the blackberries and roll it up tightly. Sprinkle with the remaining 1 tablespoon of sugar and a little lemon zest. Serve immediately or keep in the fridge before serving.

Cheesecake Swiss Roll with Mascarpone and Blackberries

 

Cheesecake Swiss Roll with Mascarpone and Blackberries

 

cheesecakeswissrollblackberries7

 

cheesecakeswissrollblackberries9

Blueberry Lemon Swiss Roll

Blueberry Lemon Swiss Roll

My mother doesn’t have a sweet tooth at all, we are complete opposites when it comes to cakes and dessert. I have no problem scarfing down a quarter of a cake on my own, and she’s happy with a slice so thin that I wouldn’t even bother cutting it. We look very much alike, we share the same birthday month and we both love to make a daily feast out of our lives, but our sweet preferences couldn’t be further apart.

So when she visited us last week, there weren’t many sweet treats on our culinary schedule but when I put my blueberry lemon swiss roll on the table, she impressed me. I was prepared to cut impossibly thin slices for her but, to my surprise, she got hooked on the roll. Usually, I’m the one who takes the last piece of a cake, my reputation is well known in my family when it comes to sweets, my appetite is insatiable. You can offer me the most extensive meal but even if I have to struggle towards the end, there’s always space for a well sized dessert. But this time, the last piece wasn’t for me, my mother asked for it and I don’t think I’ll ever forget this moment.

I must admit that my swiss roll was tempting on many levels, the spongy cake is absolutely heavenly, light, fluffy but structured, refined with lots of lemon zest. The blueberries added a juicy crunchiness but the cream filling was the actual star that made the whole composition complete. I whipped the cream with a little sugar and cardamom which creates an addictive deliciousness in combination with the lemony roll. The three of us loved it so much that this huge roll didn’t even last 24 hours!

Here’s the link to my strawberry swiss roll!

Blueberry Lemon Swiss Roll

 

Blueberry Lemon Swiss Roll

 Blueberry Lemon Swiss Roll

For a 30cm / 12″ roll you need

organic eggs 4
sugar 70g/ 1/3 cup plus 2 tablespoons for the whipped cream and 2-4 tablespoons for the sprinkling
a pinch of salt
lemon zest 1 teaspoon
plain flour 70g / 1/2 cup
cornstarch 30g / 1/4 cup
blueberries 250g / 1/2 pound
(keep 6 berries as decoration)
whipping cream 220g / 1 cup
ground cardamom 1/2 teaspoon
icing sugar to dust the roll

Set the oven to 220°C (top / bottom heat) and line a baking sheet (minimum 30 x 30cm / 12 x 12″) with parchment paper.

Whisk the egg whites with a pinch of salt for a few seconds before you add half the sugar, continue beating until stiff.

Mix the egg yolks, lemon zest and the remaining sugar with an electric mixer until thick and creamy. Fold the egg white into the egg yolks with a wooden spoon. Sieve and combine the flour and cornstarch and fold gently into the egg mixture. Spread the dough on the lined baking sheet (30 x 30cm / 12 x 12″) and bake in the middle of the oven for 6 minutes or until golden and spongy.

Sprinkle a kitchen towel with 2-4 tablespoons of sugar and flip the warm sponge onto the towel. Peel off the parchment paper and carefully roll the sponge with the towel. Leave it rolled up until cool. You can see the picture in my strawberry roll post (link above).

Whip the cream, cardamom and 2 tablespoons of sugar until thick and creamy and adjust sugar and spice to taste.

Unwind the sponge roll carefully and lay it onto a working surface. Spread the whipped cream on the cake, leave a rim of 2cm / 3/4″. Cover with blueberries and roll it up again, slowly and gently, mind not to squeeze the cream out from the sides. Dust with icing sugar and decorate with the berries and a little lemon zest. Serve immediately or keep in the fridge before serving.

Blueberry Lemon Swiss Roll

 

Blueberry Lemon Swiss Roll

 

Blueberry Lemon Swiss Roll

 

blueberrylemonswissroll9

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