Author Topic: Maple Mocha Mascarpone Jelly Roll Cake  (Read 122 times)

Olga Drozd

  • Administrator
  • Hero Member
  • *****
  • Posts: 9,577
    • View Profile
    • http://www.ukrainianclassickitchen.ca
Maple Mocha Mascarpone Jelly Roll Cake
« on: August 25, 2017, 11:24:43 AM »
Maple Mocha Mascarpone Jelly Roll Cake

This is a perfect recipe for any special occasion or holiday celebration.  This is a moist chocolaty not too sweet cake that rolls well, with a flavourful, luscious filling. You will need two rimmed (18 x 13 inch) baking sheets.  One for baking and the other inverted for rolling baked cake.

FILLING AND FROSTING:

1/2 cup pure maple syrup (dark maple syrup used)
2 teaspoons instant espresso powder
1 teaspoon almond extract
1/8 teaspoon salt
1 pound (2 cups) mascarpone cheese

1 cup heavy cream (whipping cream 35%)

CAKE:

3/4 cup all purpose flour (3 3/4 ounces)
1/3 cup unsweetened cocoa powder (1 ounce)
1 teaspoon baking powder
1/4 teaspoon salt

5 large eggs (room temperature)
1/2 cup pure maple syrup
1 teaspoon vanilla extract


FOR THE FILLING AND FROSTING:  Whisk maple syrup, espresso powder, almond extract, and salt together in bowl.  In large bowl, stir mascarpone with rubber spatula until softened and smooth, then whisk in maple mixture.  Measure out 1/2 cup and set aside and reserve.

Using stand mixer fitted with whisk attachment, whip cream on medium-low speed until foamy, about 1 minute.  Increase speed to high and whip until medium soft peaks form, 2 to 3 minutes. Using rubber spatula, fold in 1/2 cup reserved mascarpone mixture into the whipped cream until combined.  Refrigerate mascarpone-maple mixture (this is for the filling) and whipped cream-mascarpone  mixture (this is for the frosting) SEPARATELY until needed for up to 2 days.

FOR THE CAKE:
  Adjust oven rack to lower-middle position and heat oven to 325 degrees F.  Grease 18 x 13 inch rimmed baking sheet, line with parchment paper,and grease parchment.

Whisk flour, cocoa, baking powder, and salt together in bowl.

Using stand mixer fitted with whisk attachment, whip eggs on medium-low speed until foamy, about 1 minute. Gradually add maple syrup in steady stream.  Increase speed to high and whip until mixture has tripled in volume, is pale yellow colour, and ribbons fall from whisk, 5 to 7 minutes. Beat in vanilla.

Remove bowl from stand mixer.  Sift flour mixture over top of whipped eggs.  Using rubber spatula, fold flour mixture into eggs until incorporated and no traces of flour remain.

Scrape batter into prepared sheet and spread into even layer.  Bake until cake is firm to touch and springs back when pressed lightly, about 15 minutes, rotating sheet halfway through baking.

Invert second baking sheet, grease bottom lightly, and line with parchment. (In other words, place rimmed pan upside down, so you have flat surface, grease flat surface and line with parchment.)

Remove cake from oven and run knife around edge of cake to loosen.  Working quickly while cake is warm, place second baking sheet on top, parchment side down, and gently flip pans over.  Remove sheet and parchment now on top. Starting from short side, roll cake and bottom parchment into log.  Let cake cool, seam side down, for 15 to 20  minutes.

Gently unroll cake. Remove parchment paper.  Stir mascarpone-maple mixture to loosen, then spread evenly over cake, leaving 1-inch border along bottom edge. Re-roll cake around filling, leaving parchment behind as you roll.  Transfer cake to serving platter and place in the refrigerator to cool about 15 minutes.  Spread whipped cream-mascarpone mixture over top and sides of cake and refrigerate for at least 30 minutes or up to 2 days.  Serves 12. NOTE: If the whipped cream mascarpone mixture looks a little loose whisk it to thicken.

Single Serving: 360 Cal; 29 g.Fat; 17 g. Sat Fat;  290 mg Sodium; 19 g Carbs; 1 g. Fiber; 16 g. Sugar; 7 g, Protein.