Ingredients for the sponge cake
- 4 medium eggs
- 130 gr. Sugar
- 20 ml vegetable oil
- 35 gr. ION cocoa powder
- 55 gr. all-purpose flour
- 1 tsp baking powder
Ingredients for the cream cheese filling
- 200 gr. cream cheese
- 200 gr. heavy cream (35%)
- 125 gr. white chocolate ION
Ingredients for the filling and decoration
- Berries (forest fruits)
- Powdered sugar
Method for the Sponge Cake
In the mixer bowl with the whisk attachment, beat the eggs with the sugar until they
turn pale and puff up well. Then, add the oil while continuing to mix.
Next, sift the flour, cocoa powder, and baking powder into a bowl. Once the egg
mixture has lightened, gently fold in the dry ingredients using a spatula, being careful
not to deflate the mixture.
Immediately pour the batter into a large rectangular baking pan (about 30×40 cm),
lined with parchment paper. Bake in the middle rack of a preheated oven at 170-
180°C (340-350°F) with fan, for 12 minutes.
Once the sponge cake is baked, remove it from the oven and place it with the top
side down on a new piece of parchment paper. Remove the paper used for baking.
Using a knife, trim about 1 cm from each of the four sides to remove the crispy
edges, making it easier to roll without breaking.
Then, with the help of the new parchment paper, roll up the sponge cake, keeping the
paper inside, and let it cool.
Method for the Cream
In a double boiler, melt the white chocolate.
In the mixer bowl with the whisk attachment, whip the heavy cream and cream
cheese together until they form a whipped cream consistency.
Once the white chocolate has melted, add the cream cheese mixture in 2-3 portions,
stirring well after each addition until the mixture is fully combined.
Cover with plastic wrap and place in the fridge for at least one hour.
Assembly of the Dessert
Unroll the sponge cake and spread the creamy white chocolate mixture evenly over
the entire surface (about half of the cream).
Distribute the forest fruits over the cream, then carefully roll the sponge cake back
up. Place it in the fridge for a short time to set.
Afterward, trim the edges diagonally to give the log a more polished appearance.
Next, cut the log diagonally at about two-thirds of the length (it helps a lot to watch
the video for better understanding) and arrange the two pieces on your serving
platter, placing them next to each other.
Pour the remaining white chocolate cream over the log and garnish with fruits and
powdered sugar.
