Fredrik Borgskog Upper House Dining

Fredrik Borgskog has been the pastry chef at Upper House Dining for the last year. He has a sterling resume with several medals and competitions behind him. In June 2015, he helped make Prince Carl Philip and Princess Sofia’s wedding cake, and in autumn 2016, he will compete in the Valrhona Chocolate Chef Competition.

“For me, the perfect fika is a cup of coffee and a slice of princess cake. It’s a classic that has everything you need. All that’s missing is maybe a little lemon. But roll cake is also delicious and easy to make. Anyone can do it. What makes my roll cake special is mainly the fat from the cream and freshness from the berries. And the punsch liqueur in the cream, of course.”

 

Roll cake with strawberry cream and punsch whipped cream:

Yield: 8–10 servings
Pastry chef: Fredrik Borgskog

Strawberry cream
200 g strawberries
10 g sugar
15 g lemon juice
1 gelatin packet

Punsch whipped cream
400 g softly whipped cream
punsch to taste

Sponge cake base
75 g hazelnut flour (grind hazelnuts in a blender until they form a flour)
60 g flour
75 g icing sugar
40 g egg yolk
65 g egg
115 g egg white
50 g sugar

 

Method:

Strawberry cream
Soak the gelatin in cold water. Bring the remaining ingredients to a boil. Lightly mix with an immersion blender and add the wrung-out gelatin; let melt. Chill the cream.

Softly whipped cream
Softly whip the cream and flavour with punsch.

Sponge cake base
Beat the sugar and egg whites until fluffy. Then beat the egg, egg yolks and icing sugar until thick and pale. Combine the flour and hazelnut flour and sift into the egg yolk and icing sugar mixture. Fold everything together and spread onto parchment paper. Bake in a 200 degree oven for about 6 minutes. Cool.

Assembly

Spread the strawberry cream over the sponge cake. Roll up and wrap in plastic. Refrigerate the cake for about an hour. Then roll the cake in sugar and slice it. Garnish with the whipped cream and a few berries.