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sliced strawberry basil roulade on a plate with basil leaves
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5 from 1 vote

Strawberry Basil Cake

Flavorful strawberry basil cake, a delicious, particular roll filled with cream cheese and heavy cream.
Prep Time45 minutes
Cook Time10 minutes
Additional Time4 hours
Total Time4 hours 55 minutes
Course: Cakes
Cuisine: German
Servings: 8 -10
Calories: 207kcal
Author: Adina

Ingredients

  • Sponge:
  • 4 eggs medium Germany, large US
  • 4 tablespoons granulated sugar divided
  • a pinch of salt
  • 3 tablespoons all-purpose flour
  • 3 tablespoons cornstarch
  • Filling:
  • 4 sheet gelatine
  • 2 organic limes juice and some zest
  • cup icing sugar + some extra
  • 6 sprigs basil
  • 1 ¼ cup low-fat quark See note 1
  • 5 oz strawberries + 5-6 extra for decorating
  • 1 cup heavy cream
  • Decoration:
  • cup heavy cream
  • 1 tablespoon granulated sugar See note 2
  • ¼ teaspoon pure vanilla extract
  • 1 tablespoon almond flakes optional

Instructions

Sponge:

  • Preheat the oven to 200 degrees Celsius/ 400 degrees Fahrenheit. Line a baking tray with baking paper.
  • Egg whites: Separate the eggs. Beat the egg whites with a pinch of salt until quite stiff. Gradually add 2 tablespoons of the granulated sugar and beat until glossy and stiff. Set aside.
  • Egg yolks: In another bowl, whisk together the egg yolks and 2 tablespoons of sugar until foamy.
  • Mix the flour and the starch and sieve everything over the egg yolk-sugar mixture. Add ⅓ of the egg whites and incorporate them. Add the remaining egg whites and fold in gently.
  • Bake: Spread the mixture onto the prepared baking tray and bake for 8 to 10 minutes until golden brown.
  • Roll: In the meantime, place a clean kitchen towel on the table and sprinkle it with the extra icing sugar. Take the cake out of the oven and place it directly onto the kitchen towel with the baking paper facing up. Remove the baking paper carefully, then immediately roll the cake, helping yourself with the towel. Leave it to get completely cold, about 1 hour.

Filling:

  • Gelatine: Soak the gelatine leaves according to the packet's instructions. Mix the lime juice and a few pinches of the grated zest with the icing sugar in a small pan. Heat the mixture gently, without letting it boil. Squeeze the gelatine leaves gently, place them in the pan with the juice and stir until it dissolves. Set aside for a couple of minutes.
  • Puree the basil leaves together with the quark and the lime-gelatine mixture. Place everything in a bowl and refrigerate for 30 minutes.
  • Chop: In the meantime dice the strawberries and beat the heavy cream until stiff.
  • Combine: When the quark-lime mixture starts to set, gently fold in the whipped heavy cream.

Assemble:

  • Fill: Roll out the roll, spread the quark mixture evenly, leaving a bit of space around the edges, sprinkle the chopped strawberries all over and roll the cake carefully again. Place on a serving tray with the seam facing down and refrigerate for at least 2-3 hours until the cream sets completely.

Decoration:

  • Whip the heavy cream with a bit of icing sugar and spread it all over the roll. Slice some strawberries and arrange on top of the roll. You can also sprinkle the cake with some almond slices or coconut flakes.
  • Alternative: Instead of using another cup of heavy cream to decorate the roll, you can save the calories and just sprinkle the roll with icing sugar and arrange some strawberries on top or around the roll.

Notes

  1. You can replace the quark with other dairy products like creme fraiche, fromage frais, farmer's cheese or blended cottage cheese.
  2. You can use 1 tablespoon vanilla sugar instead of sugar and vanilla extract.

Nutrition

Serving: 1slice | Calories: 207kcal | Carbohydrates: 23g | Protein: 6g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Cholesterol: 103mg | Sodium: 58mg | Fiber: 1g | Sugar: 17g