Date Roll with Mascarpone Cream
DateRoll with Mascarpone Cream is a delicious, fluffy and moist cake filled with swirls of creamy mascarpone filling.
- 1 cup Flour
- 4 tbps Flour
- 2 eggs
- 1 cup Medjool dates, pitted
1. In a large bowl, pour boiling water, pitted dates and baking soda. Let them sit for about 15 minutes.2. Add softened butter and brown sugar and mix well until you get a smooth mixture. 3. Add flour, eggs and chopped dates and mix well until you get a smooth dough. 4. Shift the dough to a parchment-lined rectangular baking tray. 5. Using your hands, expand the batter so that it equally covers the whole baking tray’s surface.6. Place it in a preheated oven at350-degree F for about 15 minutes or until it is fully cooked.7. Meanwhile, the cake is baking; add mascarpone cheese in a large bowl. Add icing sugar, and using an electric whisker, whisk at low speed for a few seconds. Add cream and continue to whisk until everything is well combined and it forms peaks. Place the mixture in the refrigerator.8. Once the cake is cooked through, take it out of the oven, dust a little icing sugar on parchment paper and place it on the cake. Place a tray on top and carefully invert the baking tray. Take off the baking tray, remove the parchment. 9. Starting from the edge, roll the hot cake along with the parchment paper to the end. Hold it for about 30seconds and then it with a kitchen or tea towel. Let it cool down.10. Once the cake reaches room temperature, unroll it so it is flat again and spread the mascarpone cream mixture on it evenly using a spatula. 11. Carefully roll the cake again. Trim the edges using a knife and place the seam side downwards, so the cake doesn't fall apart.12. In a saucepan, add heavy cream, brown sugar and butter. Place it on low heat and let it cook. Continue to stir until the butter melts. 13. Cut the cake into slices, and pour this hot caramel sauce on the cake roll just before serving.