Biscuit Roll with Whip Cream and Fresh Fruit

Source:  sister-in-law (Beerli) cir.  2000’s

Biscuit with whipped cream and strawberries
Biscuit with whipped cream and strawberries

Biscuit Roll with Whip Cream and Fresh Fruit

My sister-in-law in Switzerland made this biscuit roll with whip cream and fresh fruit and brought it over to my house. My mom was visiting at the time, and she and I both agreed after tasting this, we must learn this recipe. It was light, very full of taste and honestly, a cake that we’ve never had before. Over the years of living here, I’ve come to learn, this is a pretty standard cake to make. My daughter happened to make this cake in her cooking class at school, and since then, she too has become the expert on making it. A great introduction from my sister-in-law has turned out to be a household favorite of ours. (I’ve decided to include the pictures from my daughter’s bake)

My sister-in-law has evolved into a talented baker, and she impressed upon us that this was a very easy cake. My mom being my mom, insisted I call her to learn how to make this. So we did. Needless to say, it is very easy, and we had a great time with her. She taught us the simple steps of this biscuit. A few tips were necessary to learn, call it trial and error. Her steps insured a successful outcome with the roll. Try it, and play around with your ingredients for the roll.

Biscuit Roll with Whip Cream and Fresh Fruit

The biscuit is the same, but the inner is what you can experiment with. Enjoy!
Course Dessert
Cuisine German, Swiss
Keyword Cake
Prep Time 30 minutes
Cook Time 6 minutes
Resting Time 15 minutes
Total Time 51 minutes
Servings 8 people

Ingredients

Biscuit

  • 100 gr sugar
  • 4 medium egg yolks
  • 1 TBS lemon juice juice and rind from lemon
  • 4 medium egg whites
  • 2 TBS powder sugar
  • 90 gr flour

Filling

  • 1 pint heavy cream
  • 1-2 cups berries fresh is always best, or frozen
  • 4 tsp powder sugar

Instructions

  • Directions: Break this down into 3 steps: Preparation of the egg yolk Preparation of the egg white Combining the above with the flour to form the dough.
  • Begin with egg yolks. Whip on high speed until it begins to cream and foam. Add sugar, and continue for about 3 more min. Set aside.
  • Beat egg whites until firm, then add your powder sugar and you might opt for a pinch of salt.
  • Now, you have your completed egg mixtures, and you combine the whites in the yolks by folding w/ a plastic spatula. Add your flour and lemon ingredients and mix until well combined.
  • Take an oven tray and line it with baking paper. Heat your oven to 220°C., and pour the dough on the baking paper. Spread evenly with a spatula, and bake in oven for 6 min. or until lightly golden brown.
  • Have another baking sheet lined with baking paper right next to you when you take out the baked biscuit. Flip the hot one face-down to the other paper.
  • Family secret: Have yourself a towel wet with cold water and rung out ready to put over the biscuit which is laying face down and has the baking paper on top. Cover paper with wet towel and see the steam rising. Let it sit for about 3-5 min. This step ensures you to properly remove the baking paper without taking off the layer of cake with it.
  • finished biscuit
  • For the filling, whip your cream until nice and firm, add sugar if desired, and gently fold in your fresh/frozen fruit. Have your filling ready to use as soon as the paper comes off the biscuit. Take a spatula and evenly spread on the filling. Once finished, begin to roll. Once finished, and roll is cooled, sprinkle with powder sugar and refrigerate. Serve chilled. p.s. can also be used with fresh Raspberries or Blueberries

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