Sweet Roll with Mixed Berries Compote and a Taste of Ginger

For this truly fantastic as well as easy cake you will need a little time, but the result worths the time investment.

Follow the recipe and you will cook a perfect sponge cake stuffed with  a home-made fruit compote.


For the sponge cake you will need: 5 eggs, 100 grams sugar,50 grams flour, 50 grams potato flour, a bit of salt, icing sugar.


For the stuffing fruit compote: 300 grams of mixed berries (I used 220 gram of strawberry and 100 grams of blackberry), 200 grams of sugar, half a lemon juice, a bit of grated fresh bitter.


First thing, wash the berries and put them in a little nonstick pot togheter with the sugar, the lemon juicer and the grated bitter. If necessary, cut the larger berries in little piecs, as you may see here I did with the strawberries.


Stir and let marinate in sugar and bitter for 20 minutes. After 20 minutes, put the pot on the flame and cook it for approx other 20 minutes, stirring occasionally.


At this point, you will have a the compote, sort of jam. Turn off the flame and let the fruit compost rest and get cold.

In the meantime, turn on the oven at 220 degrees, and start doing the cookie dough.


Divide the egg yolks from the whites , then beat the egg yolks for at least 10 minutes along with the sugar, until they become light and very fluffy.


Beat the egg whites until stiff not too firm along with a bit of salt, then add the mixture to the egg yolks with a spatula. Be careful not to deflate the egg whites .


At this point add the sifted flours very gently and mix well.


Roll out the dough on a baking sheet covered with baking paper, place on a baking tray from the oven, and level it flat and smooth with a spatula until it reaches the thickness of 1 cm. Bake in the preheated oven at 220 degrees for 6-7 minutes ( no more).


The surface of the cake should be just golden and you’ll never open the oven that will keep the moisture inside . Remove the cookie dough from the oven  and remove from the pan immediately. and put it on a flat surface . Immediately sprinkle the surface of the cookie dough with a bit of icing sugar , which will serve to not let it stick and seal immediately with plastic wrap , folding it even under the sides. This will serve to ensure that the cookie dough cools retain in its interior all the moisture necessary to make it elastic enough to bend without cracking .


When the cookie dough is cold , remove the foil .


Now fill with the fruit compote  over the  back surface with a spoon or with a long-bladed knife smooth. Leave a margin of about 4 cm to prevent overflows when you go to roll it .


At this point gently roll the cookie dough, then place in the refrigerator for at least 20 minutes. When ready to serve the red fruits roll, sprinkle with icing sugar and serve by cutting into thick slices 2 cm.

And enjoy it!