RECIPES

Spice Cake Roulade with Mascarpone Cream Cheese Frosting

Roulade is a filled and rolled dish. Spice cake is rolled with a delicious mascarpone-cream cheese filling and pecans. Each piece of cake showcases the impressive layering.

Spice Cake Roulade with Mascarpone Cream Cheese Frosting
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Active Time
30
Servings
6-8

Ingredients

Spice Cake:

Mascarpone Cream Cheese Frosting:

Cheese

Look for the Proudly Wisconsin Badge when shopping for cheese. Any brand of Wisconsin Cream Cheese or Mascarpone can be used in this recipe.

Instructions

Spice Cake:

  1. Heat oven to 375°F. Line a greased 17 x 12-inch baking pan with parchment paper. Grease paper; set aside. 
  2. Beat eggs on high for 5 minutes in a large bowl. Beat in sugar, applesauce and molasses until combined. Sift together flour, baking powder, cinnamon, allspice, nutmeg, salt and cloves in a separate bowl. Gradually add dry ingredients to egg mixture, mixing just until combined. 
  3. Pour mixture into pan; use spatula to spread batter evenly. Bake 10 minutes. Remove and immediately dust top liberally with confectioners’ sugar. Use a knife to help loosen cake from pan around edges. Let cool 2-3 minutes. Starting at one short side, carefully roll the cake tightly, using parchment paper to assist if cake is too hot to touch. Cool completely on a wire rack.

Mascarpone Cream Cheese Frosting:

  1. Beat cream and vanilla in a large bowl until cream starts to thicken. Add cream of tartar; beat until stiff peaks form. Beat cream cheese in another large bowl until fluffy. Gradually add confectioners’ sugar, mixing well after each addition. Beat in mascarpone until smooth. Fold in whipped cream.
  2. Unroll cake. Cut cake lengthwise with a serrated knife into three equal portions, about 3 3/4 inches wide. Spread each strip with about 1 cup of frosting. Sprinkle each with a 1/3 cup pecans. Tightly roll up one cake strip, jelly-roll style, starting with the short side. Place the end of the rolled cake at the start of the next strip (short side) and continue rolling. Repeat with final strip. Place the flat side of the cake on a serving plate. Frost outside of cake with remaining frosting. Place cake in freezer 5-10 minutes to set frosting; refrigerate at least 2 hours or until ready to serve. Garnish cake with remaining pecans.

Recipe Tip

Any brand of Wisconsin cream cheese or mascarpone cheese can be used.

Cheesemonger Tip

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Do you have questions when shopping for cheese? Ask the cheesemonger! A cheesemonger specializes in the buying and selling of high-quality cheese, usually available in the specialty section of a grocery store or cheese shop. Knowledgeable and passionate, a cheesemonger is a go-to resource for cheese varieties and pairings, proper cheese storage and handling, its cooking applications and cheese brand information.

When beating the mascarpone into the frosting, take care not to overbeat as it could churn into a lumpy texture similar to butter.

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