Blackcurrant and Rose Roulade

by Trine Hahnemann, featured in Midnight Sun

Published by Quadrille

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Introduction

A cake table must always have a roulade, it's practically a Danish law! This is a summer version with blackcurrant jam, but you can use any jam you've got in your cupboard. Roulade will last for several days, just keep it chilled.

For US measures and ingredient names, use the toggle at the top of the ingredients list.

As featured in

Midnight Sun

Image of Trine Hahnemann's Blackcurrant and Rose Roulade — Photo by Kim Lightbody

Ingredients

Makes: 1 roulade and 1 x 250g (9oz) jar rose sugar

Metric U.S.

FOR THE ROSE SUGAR (OPTIONAL)

1 large basket of rose petals
200 grams caster sugar

FOR THE CAKE

1 tablespoon butter (for the baking tray)
3 eggs
125 grams caster sugar (plus 2 tablespoons)
125 grams plain flour
2 teaspoons baking powder
50 millilitres full fat milk

FOR THE BUTTERCREAM

200 grams softened butter
200 grams icing sugar
200 grams blackcurrant jam (jelly)

TO DECORATE

100 millilitres whipping cream
2 tablespoons rose sugar (optional)

FOR THE ROSE SUGAR (OPTIONAL)

1 large basket of rose petals
7 ounces superfine sugar

FOR THE CAKE

1 tablespoon butter (for the baking tray)
3 eggs
4½ ounces superfine sugar (plus 2 tablespoons)
4½ ounces all-purpose flour
2 teaspoons baking powder
¼ cup whole milk

FOR THE BUTTERCREAM

7 ounces softened butter
7 ounces confectioners' sugar
7 ounces blackcurrant jam (jelly)

TO DECORATE

generous ⅓ cup heavy cream
2 tablespoons rose sugar (optional)

Method

Blackcurrant and Rose Roulade is a guest recipe by Trine Hahnemann so we are not able to answer questions regarding this recipe

If making the rose sugar, place the petals in a food processor with the sugar and blend to a crumb-like texture. Place it on a large, shallow tray and leave it to try in the sun. When it has dried out to a sugar, store in a sterilized jar (see Additional Information, below).
Preheat the oven to 180°C/160°C Fan/350°F/Gas 4.
Line a 35 x 30cm (14 x 12in) baking tray with baking parchment and butter it.
Whisk the eggs and the 125g (4½oz) of sugar until pale yellow. In a separate bowl, sift together the flour and baking powder; this is very important to get the super-light texture. Fold the flour into the egg mixture, then fold in the milk. Pour into the prepared baking tray and spread it out evenly. Bake for 5–8 minutes, then place on a wire rack in the tin, just until cool enough to handle.
Place a piece of baking parchment on a work surface and sprinkle it with the remaining 2 tablespoons of caster sugar. Flip the sponge on to the sugar-sprinkled paper, peel the used baking parchment from the sponge and leave to cool completely.
Whisk the butter until soft and fluffy, add the icing sugar and whisk into a light cream. Blitz the jam in a food processor so it becomes like a paste, then fold into the buttercream.
When the sponge is cold, spread the buttercream evenly over it, then roll it up from one of the long sides into a roulade. Wrap tightly in baking parchment and leave to chill in the refrigerator for at least 1 hour, or until the next day.
To serve, whip the cream, put it in a piping bag, then pipe little dots all along the length of the roulade. Sprinkle with rose sugar and take to the cake table.

If making the rose sugar, place the petals in a food processor with the sugar and blend to a crumb-like texture. Place it on a large, shallow tray and leave it to try in the sun. When it has dried out to a sugar, store in a sterilized jar (see Additional Information, below).
Preheat the oven to 180°C/160°C Fan/350°F/Gas 4.
Line a 35 x 30cm (14 x 12in) baking tray with baking parchment and butter it.
Whisk the eggs and the 125g (4½oz) of sugar until pale yellow. In a separate bowl, sift together the flour and baking powder; this is very important to get the super-light texture. Fold the flour into the egg mixture, then fold in the milk. Pour into the prepared baking tray and spread it out evenly. Bake for 5–8 minutes, then place on a wire rack in the tin, just until cool enough to handle.
Place a piece of baking parchment on a work surface and sprinkle it with the remaining 2 tablespoons of superfine sugar. Flip the sponge on to the sugar-sprinkled paper, peel the used baking parchment from the sponge and leave to cool completely.
Whisk the butter until soft and fluffy, add the confectioners' sugar and whisk into a light cream. Blitz the jam in a food processor so it becomes like a paste, then fold into the buttercream.
When the sponge is cold, spread the buttercream evenly over it, then roll it up from one of the long sides into a roulade. Wrap tightly in baking parchment and leave to chill in the refrigerator for at least 1 hour, or until the next day.
To serve, whip the cream, put it in a piping bag, then pipe little dots all along the length of the roulade. Sprinkle with rose sugar and take to the cake table.

Additional Information

To sterilize jam jars, preheat the oven to 160°C/140°C fan/325°F/Gas 3. Wash the jars and their lids in hot soapy water, then place on a baking tray lined with baking parchment or a silicon liner and place in the oven for 20 minutes. Switch off the oven, leaving the jars inside.