« Autumn » Swiss Roll
For the cake:
4 eggs, beaten
¾ cup flour
¾ cup of sugar
1 teaspoon vanilla
1 teaspoon baking powder
¼ teaspoon salt
2 cups frozen cranberries
½ cup water
1 ½ cups sugar
1 pint crème fraîche 35%, whipped
Mix the water, sugar and the cranberries together.
Cook on the stove for 15 to 20 minutes.
Thicken with the cornstarch
Swiss roll sponge:
Preheat the oven to 350°F.
Fold all the ingredients into the beaten egg mixture.
Spread into a small rectangular baking tray (37,7cm x 23,5cm), lined with wax paper.
Bake in the oven for 13 minutes.
While the sponge is baking, spread a clean tea towel on a flat surface and sprinkle with sugar.
Remove the sponge cake from the oven and place it upside down on the tea towel sprinkled with sugar.
Remove the wax paper.
Roll the sponge cake while it is still hot, using the tea towel.
Chill in the refrigerator.
Whip the cream with an electric hand whisk until it is thick.
Carefully remove the tea towel and unroll the cake.
Spread with the whipped cream
Add the cranberry filling
Roll the cake up again