Carnivore Swiss Roll

STEP 1: Make the Jelly Cubes

1. Bloom gelatin in a few tablespoons cold water.

2. Heat remaining liquid (water or diluted cream) until warm.

3. Stir in bloomed gelatin until fully dissolved.

4. Pour into a shallow dish and refrigerate 1–2 hours until firm.

5. Once fully set, cut into small cubes.

   

STEP 2: Make the Cake Base

1. Prep: Preheat oven to 350°F (175°C). Use a platinum silicone baking mat with edges or line a 10x15" jelly roll pan with parchment.

2. Whip Egg Whites: Beat egg whites until stiff peaks form. Set aside.

1. Blend Yolks: In another bowl, blend yolks with cottage cheese, bloomed gelatin, egg white powder, sour cream, salt, and baking soda until smooth. Add honey/vanilla if using.

1. Fold Together: Gently fold whipped egg whites into yolk mixture in 3 parts. Batter should be airy but spreadable.

   

1. Bake: Spread evenly onto a pan covered with parchment paper or use a platinum silicone baking mat with edges. Bake 15–18 minutes, until lightly golden and springy to touch. Do not overbake to avoid cracking.

1. Roll Base: If using parchment paper -while warm, lift parchment and roll the cake up gently (without filling). Let cool rolled, then unroll, add cream plus gelatin squares, and re-roll. If using a platinum silicone baking mat -allow cake to fully cool before adding filling.

   

STEP 3: Make the Filling

1. Option A: Soft Filling

   1. Whip Cream: In a chilled bowl, whip heavy cream until it begins to thicken.
   2. Sweeten (Optional): Add honey or vanilla if desired.
   3. Chill Briefly: Refrigerate 20–30 minutes before spreading to firm it slightly.
   

1. Option B: Firm Filling

   1. Bloom Gelatin: Sprinkle gelatin over 2 tbsp cold water. Let sit 2 minutes, then gently warm on stovetop until dissolved. Cool slightly.
   2. Whip Cream: In a chilled bowl, whip heavy cream until it begins to thicken.
   3. Add Stability: Mix in softened cream cheese/mascarpone and continue whipping until soft peaks form.
   4. Incorporate Gelatin: Slowly stream in dissolved gelatin while whipping. Continue until stiff peaks form.
   5. Sweeten (Optional): Add honey or vanilla if desired.
   6. Chill Briefly: Refrigerate 20–30 minutes before spreading to firm it slightly.

STEP 4: Assemble the Swiss Roll

1. Carefully unroll the cooled cake, if rolled with parchment paper.

1. Spread whipped cream filling evenly, leaving a ½-inch border around the edges.

1. Scatter jelly cubes over cream layer.

1. Roll the cake back up tightly, peeling away parchment as you go.

1. Wrap in parchment or plastic and chill 1–2 hours to set.

   

1. Dust the chilled Swiss roll with heavy cream powder for the final touch.

   

2. Slice with a sharp knife, wiping blade between cuts.

   

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