This marble Swiss roll with tvorog (farmer's cheese) cream is a true lifesaver when you need a stunning dessert from basic pantry staples. The sponge cake batter, divided into classic vanilla and chocolate portions, creates a unique graphic pattern as it bakes. The texture turns out incredibly airy and light, while the aroma of cocoa paired with vanilla instantly fills your home with warmth. This dish combines the simplicity of home baking with the aesthetics of restaurant plating, turning an ordinary tea time into a special occasion.
A tender and striking marble Swiss roll with an airy tvorog cream makes the perfect dessert for tea time.
Ingredients
- 3 eggs
- 95 g sugar
- 95 g all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon vanilla extract or powder
- 1 tablespoon cocoa powder
- 150 g tvorog (farmer's cheese)
- 60 g jam
- 45 g powdered sugar
- 1 mandarin
- 20 g butter
- neutral vegetable oil
How to Make the Marble Swiss Roll with Tvorog Cream
Line a baking sheet with parchment paper. Lightly brush both sides of the parchment with a drop of neutral vegetable oil. Preheat your oven to 185°C (365°F).
Line the baking sheet with parchment and lightly grease it with oil so the sponge cake releases easily after baking.
Gather the ingredients for the marble roll: fine white sugar, eggs, all-purpose flour, and unsweetened cocoa powder. Whisk the vanilla extract and baking powder into the flour.
To make this, we need basic ingredients: eggs, sugar, flour, and cocoa powder.
Crack the eggs into the bowl of a stand mixer and add the sugar. Whip on high speed for about 10 minutes until the mixture is pale, fluffy, and thick, resembling a rich buttercream.
Whip the eggs and sugar until the mixture becomes a thick, pale, and fluffy cream.
Fold in the flour and baking powder mixture in small batches. Set the whisk aside at this stage; use a spatula to gently fold the batter.
Fold in the flour and baking powder in batches, mixing gently with a spatula to retain volume.
Mix the batter with quick but gentle circular motions to keep the whipped eggs from deflating.
Mix the batter with quick but gentle circular motions so the air bubbles do not deflate.
Dollop about half of the batter (165-170 g) onto the prepared baking sheet using a tablespoon. Arrange the mounds in a checkerboard pattern.
Spoon about half of the light batter onto the baking sheet in a checkerboard pattern.
Fold the cocoa powder into the remaining batter. Gently mix until combined; you can also add a pinch of ground cinnamon at this stage if desired.
Fold sifted cocoa powder into the remaining batter to create a contrasting color.
Spoon the chocolate batter onto the baking sheet, filling the empty spaces. You will have a spotted sponge cake batter. To enhance the marble effect, gently swirl the colors together using a thin bamboo skewer.
Fill the gaps with chocolate batter and swirl slightly with a skewer to create beautiful marble patterns.
Place the baking sheet with the sponge cake into the preheated oven. Bake for 10 minutes at 185°C (365°F).
The sponge cake bakes very quickly, just 10 minutes; it is important not to overbake it.
Immediately invert the baked sponge cake onto a clean kitchen towel. Carefully peel off the parchment paper and roll the cake up along the long edge right away. Let it cool completely wrapped in the towel.
Roll the hot sponge cake up with a towel so it remembers the shape and will not crack when filled.
For the filling, mix soft, high-fat tvorog (farmer’s cheese) with powdered sugar and raspberry jam. Reserve a little powdered sugar for dusting the finished dessert.
For the filling, use soft tvorog and your favorite thick jam, such as raspberry.
Thoroughly mix the filling. By the way, any fruit or berry jam works beautifully—the thicker, the better.
Thoroughly mix the filling until smooth. It turns out fragrant and moderately sweet.
Unroll the cooled sponge cake and spoon the tvorog filling down the center.
Unroll the cooled sponge cake and spoon the tvorog mixture onto the center.
Spread the filling evenly across the sponge cake.
Spread the cream evenly with a spatula, leaving a small border around the edges.
Roll the sponge cake back up into a tight log. Melt the butter and brush it all over the outside of the finished roll using a pastry brush.
Brush the surface of the roll with melted butter for softness and an appetizing shine.
Dust the roll with powdered sugar, rotating it to ensure an even coating on all sides.
Generously dust the roll with powdered sugar through a fine sieve to create a snowy effect.
Garnish the marble Swiss roll with mandarin segments and let it chill in the refrigerator before serving.
Garnish the dessert with mandarin segments. Let the roll rest in the refrigerator briefly before serving.
To make this marble Swiss roll with tvorog (farmer's cheese) cream even more delicious, let it rest in the refrigerator for about an hour so the filling sets and the sponge cake becomes even more tender. If you want some variety, try swapping the raspberry jam for lemon curd or add a little orange zest to the cream. It is best served chilled, sliced into individual portions to showcase the beautiful contrasting pattern inside. Store the finished marble roll in the refrigerator, wrapped tightly in parchment or plastic wrap so the cake does not absorb any unwanted odors. For a festive presentation, you can garnish it not only with powdered sugar but also with fresh mint leaves or chocolate shavings. This dessert pairs perfectly with strong coffee or a fragrant berry tea.
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