You will definitely love this sweet Easter swiss roll recipe! This delicious carrot Swiss roll is a perfect combination of textures and flavors, with a soft and moist carrot cake crust and a creamy layer of sweet cheese frosting. It is the ideal dessert to complete the Easter holiday menu.
I was inspired to create this Easter swiss roll recipe, which combines the traditional swiss roll with the delicious carrot cake, out of the desire to bring something unique and special to the festive Easter table. Thinking about the sweet and rich flavor of the classic carrot cake, I decided to bring this combination into a dessert that’s perfect for the Easter holidays.
Decorating this with small, colorful chocolate eggs, I added a little bit of joy to this dessert, turning it into a true sweet work of art. With this Easter dessert recipe, I want to bring a smile to the faces of our loved ones who will enjoy the delicacies prepared with love and passion for the holy Easter meal.
Festive decoration ideas for Easter Swiss Roll
To bring a touch of charm and celebration to the Easter roll, you can decorate it in various creative ways, inspired by Easter traditions. Decorating with chocolate eggs is already a wonderful choice, but there are other options that you can consider.
- Lemon or orange glaze: You can prepare a fresh and shiny glaze from lemon or orange juice and powdered sugar and spread it generously over the roll. This will add a refreshing and vibrant note, perfect for the spring holidays.
- Chocolate bunnies: To add a playful and thematic element to your Easter roll, you can decorate the surface with chocolate bunnies. You can place them carefully on the top of the roll or even stick them in the roll for a playful and festive look. This decoration will not only delight the eyes of children and adults, but it will also bring a delicious touch of chocolate that perfectly complements the taste of the carrot swiss roll.
- Fresh fruit: Nothing brings more freshness and color to a roulade than fresh fruit. You can decorate the roll with thin slices of orange, strawberry, raspberry or kiwi, to add a lively contrast and a hint of fruity flavor.
- White chocolate: If you want to add a bit of elegance and sophistication to your roll, you can use melted white chocolate to create patterns or ornaments on the surface of the roll. This will add a sophisticated look and a sweet taste, perfect for the Easter table.
No matter how you decide to decorate your Easter swiss roll, make sure you keep your creativity and celebrate this special occasion with a delicious and beautiful Easter dessert.
Are you looking for other swiss roll recipes? Try the following recipes from the blog:
Easter Swiss Roll
Ingredients
For the cake:
- 4 eggs large, whites and yolks separated
- 90 g granulated sugar
- ⅓ teaspoon turmeric
- 1 tablespoon olive oil
- 35 ml whole milk
- ½ teaspoon vanilla extract
- ½ teaspoon salt
- 80 g flour sifted
- ½ cup carrot grated
- 1 tablespoon carrot juice
For the filling:
- 180 g mascarpone
- 100 g sweet cream for whipped cream
- 50 g powdered sugar
- 1 teaspoon vanilla extract
For the topping:
- 100 g butter at room temperature
- 150 g powdered sugar
- 1 tablespoon sweet cream for whipped cream
- 1 teaspoon vanilla extract
Instructions
Cake:
- Grease a rectangular tray with butter, cover with baking paper.
- Put the yolks in a bowl. Add half of the sugar and mix until the sugar is dissolved and the yolks are light in color. Gradually add the vegetable oil and carrot puree, mixing continuously, until it is incorporated.
- Add the milk, vanilla extract and salt. Add turmeric.
- Sprinkle the sifted flour over the dough and mix until incorporated. Then incorporate the grated carrot.
- In a clean bowl or in the bowl of a kitchen mixer, beat the egg whites until they become foamy. Add the rest of the sugar and beat at high speed until the egg whites form soft peaks.
- Add a third of the beaten egg whites to the dough, then add the rest of the egg whites and mix until incorporated.
- Pour the dough over the form, spreading the dough in an even layer using a large spatula.
- Bake for about 10 minutes or until the top is elastic and the edges start to brown slightly.
- Remove from the oven.
- Carefully turn the hot cake over a towel, well sprinkled with powdered sugar.
- Carefully roll the hot cake in the towel.
- Let the rolled cake cool for about 1 hour
Filling:
- Add the whipped cream, powdered sugar and vanilla extract in a large bowl and beat on high speed until soft peaks form, add mascarpone and beat until stiff peaks form.
- Gently open the cooled cake and spread the filling in an even layer over it. Then carefully roll the cake, without a towel this time. Cover the cake with a food film and put it in the refrigerator.
Prepare the topping:
- In a bowl, add the soft butter and beat the butter with a mixer for 3-4 minutes. Gradually add the powdered sugar and continue to beat with the mixer. Add the liquid cream and vanilla and mix well. Spread the topping over the cold roll and sprinkle with grated carrot. Decorate with candies – colored eggs, refrigerate until ready to serve.
Ellie
Wednesday 17th of April 2024
This looks amazing!