Mmmm… who doesn’t love Gingerbread? Who doesn’t love Swiss roll? How about combining those two favourites in a single yummy cake?? 😀 The Gingerbread Swiss roll with Lingonberry Cream is a spicy, creamy, moist and sweet cake. Perfect for Christmas and is also absolutely delicious all-year-round. The Swedish Lingonberry jam is a great fit to the spicy ingredients such as ginger and cloves. 😀
Recipe (makes 15 slices)
- 3 eggs
- 1 1/2 dl granulated sugar
- 2 dl plain flour
- 1 teaspoon ginger
- 2 teaspoons cinnamon
- 1 teaspoon cloves
- 1 teaspoon cardamom
- 1/2 teaspoon bicarbonate of soda
- 2 tablespoon sour milk or yoghurt
- 2 1/2 dl single cream
- 1 1/4 dl Lingonberry jam
Preheat the oven to 225 degrees C.
Whisk eggs and sugar until fluffy.
Mix the dry ingredients. Pour them into the egg and sugar mixture and stir well. Finally, stir in the sour milk/yoghurt.
Spread the mixture over the parchment paper onto a baking sheet. Bake in the middle of the oven for about 5-6 minutes.
Sweeten the cake on the surface with granulated sugar and place it on a parchment paper.
Cover the cake with a bit damp tea towel and let it cool.
Whisk the cream until fluffy and mix it with the Lingonberry jam. Spread the cream over the cake and roll it. Put it afterwards in the freezer. Take it out about 30 minutes before serving.
Happy Gingerbread Swiss roll Baking Everyone! 😀