Prune Preserves and Caramel Cream Cake Roll

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Preparation info

  • Difficulty

    Complex

  • Serves

    8 to 10

Appears in

The Baking Bible

By Rose Levy Beranbaum

Published 2014

  • About
Oven Temperature 450°F/230°C
Baking Time 7 to 10 minutes

I adore this exquisitely light cake roll, filmed with a layer of prune lekvar and filled with caramel whipped cream. The flavor combination of dusky, velvety prune and the deeply caramelized sugar in the whipped cream is astonishingly good. A tiny bit of the caramel is added to the dark chocolate piping ganache to give the ganache extra shine. Don’t make me change the name to Dried Plum Preserves to get you to give this recipe a try!

Ingredients

Light Sponge Cake

Biscuit

VOLUME WEIGHT
Light Sponge Cake (Biscuit) . . .

Caramel Whipped Cream

Caramel

VOLUME WEIGHT
granulated sugar ¾ cup 5.3 ounces 150 grams
golden syrup or corn syrup 2 teaspoons (10 ml) 0.5 ounce 14 grams
water 3 tablespoons (44 ml) 1.6 ounces 44 grams
heavy cream, hot ¼ cup plus 2 tablespoons (89 ml) 3.1 ounces 87 grams
unsalted butter, softened tablespoons 0.7 ounce 21 grams
pure vanilla extract ½ tablespoon (7.5 ml) . .

Completed Caramel Whipped Cream

VOLUME WEIGHT
heavy cream, cold 1 cup (237 ml) 8.2 ounces 232 grams
Caramel ½ cup (118 ml) 5.3 ounces 150 grams

Caramel Ganache Piping Glaze

VOLUME WEIGHT
dark chocolate, 85% cacao, chopped . 1 ounce 28 grams
heavy cream 2 tablespoons (30 ml) 1 ounce 29 grams
Caramel 1 tablespoon 0.6 ounce 18 grams

Caramel Whipped Cream

Caramel

VOLUME WEIGHT
granulated sugar ¾ cup 5.3 ounces 150 grams
golden syrup or corn syrup 2 teaspoons (10 ml) 0.5 ounce 14 grams
water 3 tablespoons (44 ml) 1.6 ounces 44 grams
heavy cream, hot ¼ cup plus 2 tablespoons (89 ml) 3.1 ounces 87 grams
unsalted butter, softened tablespoons 0.7 ounce 21 grams
pure vanilla extract ½ tablespoon (7.5 ml) . .

Completed Caramel Whipped Cream

VOLUME WEIGHT
heavy cream, cold 1 cup (237 ml) 8.2 ounces 232 grams
Caramel ½ cup (118 ml) 5.3 ounces 150 grams

Caramel Ganache Piping Glaze

VOLUME WEIGHT
dark chocolate, 85% cacao, chopped . 1 ounce 28 grams
heavy cream 2 tablespoons (30 ml) 1 ounce 29 grams
Caramel 1 tablespoon 0.6 ounce 18 grams

Special Equipment

For the cake: See Light Sponge Cake (Biscuit)

For the ganache piping glaze: A disposable pastry bag fitted with a ⅛ inch round decorating tip (number 4)

Method

Make the Cake

Make the light sponge cake (biscuit).

Unmold and Cool the Cake Roll

Run the tip of a sharp knife around the sides to dislodge any cake that may have attached itself to the sides of the pan and unmold the cake at once.

Grasp the parchment and gently slide the cake from the pan onto a flat work surface. Invert the pan. Cover the back of the pan with plastic wrap. Dust the surface of the cake lightly with powdered sugar and invert it onto the back of the pan. Carefully remove the parchment. Set a clean dish towel on top of the cake and set a large baking sheet or wire rack on top. Reinvert the cake and, while it is still hot, roll it and the towel up from the short end.

Set the roll on a wire rack and cool until it is no longer warm to the touch, about 40 minutes.

Make the Prune Lekvar

See recipe.

Make the Syrup

See recipe.

Compose the Cake Roll

Gently unroll the cake. Brush the syrup evenly over the surface. Using a small offset spatula, spread the lekvar in a thin, even layer to cover the cake completely.

Spread the caramel whipped cream evenly on the cake up to 2 inches from the top short edge and about ¼ inch from each long edge. Starting at the bottom short edge, roll the cake. It helps to support the cake with an 18 inch long ruler behind the towel to get it started. To make an even roll, cup your hands over the cake and press gently along the roll after each turn. When the cake is rolled completely, roll it, seam side down, onto a serving plate or cutting board. The seam needs to be on the underside of the cake, so, if necessary, roll it first onto a piece of parchment and then use the parchment to flip it over, seam side down. Set it aside at cool room temperature or refrigerate, lightly covered.

Make the Caramel

Have ready a 1 cup glass measure with a spout, lightly coated with nonstick cooking spray.

In a medium heavy saucepan, preferably nonstick, stir together the sugar, golden syrup, and water until all the sugar is moistened. Heat, stirring constantly, until the sugar dissolves and the syrup is bubbling. Stop stirring completely and let it boil undisturbed until it turns a dark amber (370°F/188°C on an instant-read thermometer if using golden syrup, or 380°F/193°C if using corn syrup). Remove it immediately from the heat because the temperature will continue to rise, or remove it slightly before it reaches temperature and, just as soon as it does, slowly pour in the hot cream. It will bubble up furiously.

Use a silicone spatula or wooden spoon to stir the mixture gently, scraping the thicker part that settles on the bottom. Return it to very low heat, continuing to stir gently for 1 minute, until the mixture is uniform in color and the caramel is fully dissolved.

Remove it from the heat and gently stir in the butter until incorporated. The mixture will be a little streaky, but will become uniform once cooled and stirred.

Pour the caramel into the prepared glass measure and let it cool for 3 minutes. Gently stir in the vanilla. Refrigerate for about 45 minutes, gently stirring every 15 minutes until completely cool. (An instant-read thermometer should read 65° to 70°F/18° to 21°C.) Cover and let it sit at room temperature.

Complete the Caramel Whipped Cream

Into the bowl of a stand mixer, pour the cream and refrigerate for at least 15 minutes. (Chill the whisk beater alongside the bowl.)

In the chilled bowl, whip the cream until very soft peaks form when the beater is raised. On low speed, continue beating while adding the room temperature caramel sauce. Raise the speed to medium and whip just until soft peaks form when the beater is raised.

Make the Piping Glaze

Have ready a fine-mesh strainer suspended over a 1 cup glass measure with a spout.

In a small food processor, or by hand, process or chop the chocolate until very fine. Transfer it to a small heatproof glass bowl.

In a small saucepan, combine the cream and caramel. Stirring constantly with a silicone spatula, over medium heat, scald the caramel cream (heat it to the boiling point: small bubbles will form around the periphery) and then pour it over the chocolate. Cover the bowl for 5 minutes to let the chocolate melt. Using a silicone spatula, gently stir together the chocolate and the caramel cream until smooth.

Press the mixture through the strainer and use at once to pipe.

Pipe the Glaze

Scrape the glaze into the pastry bag. Alternatively, you can use a pint- or quart-size reclosable freezer bag with a very small semicircle cut from one corner. Pipe zigzags or swirls to decorate the top of the cake. If the glaze stops flowing while piping, gently squeeze the bag over the measuring cup until the glaze flows again at the proper consistency.

Store

Cool room temperature, 6 hours; refrigerated, lightly covered, 2 days. Do not freeze, because the whipped cream will deflate on thawing.

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