Huckleberry Cream Cheese Roll

Foraging around the woods on our friend's property, we came across some huckleberries. This cream cheese roll is what I did with the huckleberries to showcase the delicate flavor. Judging by how fast it all disappeared I'd say it's a success...

For the cake:
3 eggs;
1 C. white sugar
1/3 C. Sour Cream;
1 t. lemon juice
3/4 c. flour
1 t. baking powder
1/2 tsp. salt

1. Beat the eggs, lemon juice and sour cream together until fluffy. Sift together the dry ingredients, gradually add to the egg mixture. Beat to incorporate. This will make a thin batter. Pour the batter in a sheet pan. Bake in a preheated 425F oven for 12 minutes. Remove immediately.

2. Carefully separate cake from the pan with a thin cake decorating blade or other instrument. Place a piece of wax paper on top of the cake and flip the sheet pan to release the cake.

3. Roll up the wax paper to a loose roll. Let set until cool.

For the filling:
1 pack of cream cheese;
1 stick of butter;
Huckleberry syrup (cook 1 C. huckleberry with 1/2 C. of sugar until the berries softens and release its juice)
Beat all ingredients together until smooth.

Unroll the cake roll, spread the filling evenly on top. Roll the cake up carefully. Frost the extra fillings on top of the cake. Serve.
Option: You can dust some powdered sugar on top. In this case, the cake was gone before I had a chance to do that. Thus it doesn't have powdered sugar on it...

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