Wow your guests with this stunning cake! Roulade is a dish served in the form of a roll. Homemade spice cake is spread with a scrumptious mascarpone-cream cheese filling and sprinkled with pecans, and then it’s rolled up. Each piece of cake showcases the impressive layering.
- Heat oven to 375°F. Line a greased 17 x 12-inch baking pan with parchment paper. Grease paper; set aside.
- 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.
- 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.
- 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.
- 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.
Any brand of Wisconsin cream cheese or mascarpone cheese can be used.
When beating the mascarpone into the frosting, take care not to overbeat as it could churn into a lumpy texture similar to butter.