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.
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
- 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.
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