One of my top favorite summer fruits is definitely nectarines. They have more tender texture than peaches, and if I had to choose between these two, I would sure go for nectarines. I love the aroma and freshness of these, and baking with nectarines is simply perfect in summer time.
This ricotta cake roll is a delicious yet very easy to make cake that’s also added with caramelized nectarines. It’s soft, fragrant and great as a light summer dessert that fruit lovers will love. The ricotta cream is rich and luscious, and the nectarines add sweetness and freshness, which both go really well together.
Photo: Natalie Levin
Ricotta Cake Roll with Caramelized Nectarines
For almond and vanilla cake roll:
- 3 large eggs
- 100 grams (1/2 cup) sugar
- Pinch of salt
- 1 tsp. vanilla extract
- 70 grams (1/2 cup) flour
- 35 grams (1/3 cup) almond meal
- 1/2 tsp. baking powder
For ricotta cream filling:
- 250 grams (1 cup) ricotta cheese 5% fat
- 250 ml. (1 cup) heavy cream (very cold)
- 50 grams (5 tbsp.) icing sugar
- 1 tsp. vanilla extract
- 1 tbsp. instant vanilla pudding powder
For caramelized nectarines:
- 50 grams (1/4 cup) sugar
- 4 nectarines
- juice of 1/2 lemon
Decoration:
- 1 nectarine (thinly sliced)
- Chopped almonds
- Preheat oven to 175c
- degrees and line oven pan with lightly greased baking paper.
- In a bowl of mixer with a whipping attachment, whip eggs, sugar, salt and vanilla at high speed for 4-5 minutes until you get a very airy and bright cream.
- Add flour, almond meal and baking powder and fold with a spatula until blended.
- Pour the batter onto the baking paper and flatten it to a thin layer.
- Bake for 6-8 minutes or until evenly golden and springy to the touch.
- Cool completely before filling. Flip the roll oven a clean surface and gently extract from baking paper.
- Ricotta cream: in a mixer bowl put ricotta, cream, powdered sugar, vanilla and stabilizer and whip until stable cream forms.
- Caramelized nectarines: in a medium pan put sugar and form caramel.
- Meanwhile, cut nectarines into medium dice.
- When the caramel is ready add in diced nectarine and lemon juice. Reduce flame to medium and cook for 4-5 minutes, or until nectarines soften a little and get a golden caramel coating.
- Cool completely before assembling the roll.
- Assemble the Swiss roll: pour about 2/3 of the amount of cream on the roll and level it evenly using a spatula.
- Sprinkle some diced caramelized nectarines and roll tight.
- Transfer the remaining cream into a piping bag with serrated piping tip, and drizzle mounds of cream on top of the roll.
- Garnish with slices of nectarine and chopped almonds.
- Keep the roll in a closed container in the refrigerator up to 3-4 days.
- You can use peaches or apricots instead of nectarines.
- Instead of ricotta you can use cream cheese.
Photo: Natalie Levin