Caramel Apple Cake Roll with Cinnamon Cream
A delightful dessert featuring a Swiss cake roll filled with sautéed apples, cinnamon cream, and caramel sauce.
Equipment
- Sheet pan
- Wooden Skewer
- Dish towel
Ingredients
- 5 eggs
- 1 egg yolk
- 3/4 cup sugar
- 1 tsp vanilla extract
- 1 pinch salt
- 1 cup flour
- 2 tbsp flour
- 2 tbsp cocoa powder
- 1 tsp baking powder
- 1 tsp cinnamon
- 1 pinch nutmeg
- 4 Granny Smith apples
- 2 tbsp sugar
- 1/4 stick butter
- 1 2/3 cups heavy cream
- 1/2 tsp cinnamon
- 2 tbsp powdered sugar
- caramel sauce
Instructions
- Preheat oven to 350°F and prepare the cake roll batter. Add the sugar, eggs, egg yolk, vanilla extract, and a pinch of salt to a bowl and mix with a hand mixer for about 5 minutes until frothy.
- Sieve the flour, cocoa powder, cinnamon, baking powder, and nutmeg into the batter and gently fold into the mix.
- Pour the batter onto a sheet pan lined with parchment paper, smooth it out, and cook for 14 minutes.
- Lay down a clean dish towel and sprinkle a little sugar on it. Flip the cake onto the towel, remove the parchment paper, use the towel to roll up the cake, and let it cool down.
- Peel and chop the apples into small pieces. Add the butter and sugar to a pan over medium heat and sauté the chopped apples for 4-5 minutes. Set the apples aside and let them cool down a bit.
- For the cinnamon cream, add the cinnamon and powdered sugar to the heavy cream and whip it with a hand mixer. Unroll the cooled cake roll and spread the cinnamon cream over it.
- Spread the caramelized apples over the cream and drizzle caramel sauce on top. Make sure to leave about a 2-inch apple-free edge on the long side of the cake.
- Roll up the cake. Spread the rest of the cinnamon cream over the cake roll. Drizzle caramel sauce in strips over the cake roll and use a wooden skewer to draw lines through the sauce for a pleasing design.