Czech Republic and Slovakia!
I decided to do them both together since it wasn’t too long ago that these two countries split into their current respective territories. From what I understand, “Malovana Rolada” pretty much means “painted roll.” I had a small selection of other Czech/Slovakian recipe options to try, but as soon as I saw what a Malovana Rolada was, I saw the endless possibilities and could not let the opportunity pass!! (Among my other options were Kolaches, Trdelnik- woulda been really hard anyway!, and Ovocne Knedliky.) I’m not sure the origins of this cake, but the only recipes I could find when searching the name were all in Czech, and I thanked the Lord for Google Translate! However, I came across other recipes that were almost the same when searching “Painted Swiss Roll.” So…I’m not entirely sure if this is a traditional Czech/Slovakian thing or a Swiss thing, but…seeing as I had to take advantage of Google Translate a lot for “Malovana Rolada” recipes, I’m going to count it!
I ended up using two Czech recipes put through Google Translate, and one Swiss Roll recipe in English just to cross check and make sure the amounts and stuff seemed right. It was a fun adventure! I wasn’t sure what exactly to fill it with, since one recipe was like “Use whichever filling you like!” and the other had weird words that didn’t translate in the “filling” section. And when I looked up pictures of Malovana Roladas, they seemed to vary a bit, but many of them had strawberries in them. So I ended up making a sweetened marscapone filling with macerated strawberries!
Basic overview of the making of this roll cake: Make a small amount of batter, color it, pipe/spread/spoon it onto a piece of parchment paper in nice design, and let it chill or freeze for…a while. Then make the sponge batter, pour it over the chilled design, and bake the whole thing. Proceed how you would with a Swiss Roll sponge, whether you roll it up fresh from the oven, or let it cool flat. (I rolled mine immediately so it would cool in that form.) Add the filling and roll up again, and then chow down.
Most Malovana Rolada rolls I’ve seen were just covered in swirls, flowers, or simple but pretty patterns, using 1-3 colors. Like these:
But, as we know, I simply cannot leave well enough alone and have to go an extra 2,347 steps further when it comes to artsy baking. So I made a total of 6 colors, and made the batter slightly thicker than what the recipe stated, to make sure my design wouldn’t hold it’s shape and not run or spread. I looked up pictures of traditional Czech decorative designs, and sketched out a design based on some pictures I saw. And then I spent probably 1.5-2 hours piping the design…… <_< >_>
One recipe said to leave the decoration in the freezer for 15 minutes, the other said 1 hour. I compromised and left it in for about 35 minutes, while I leisurely preheated the oven and mixed up the cake batter.
Once the design has set itself in the freezer for however long you think works, pour the cake batter over top of it, and spread it out for even thickness. I left the bottom portion of the cake undecorated since that was going to be rolled inside anyway and you wouldn’t be able to see it. When it came out of the oven, I promptly flipped it out of the pan, peeled off the parchment, flipped it back onto a tea towel, so the design would be on the outside, and rolled it up in the tea towel and let it cool like that. Once it was cool, I unrolled it, spread on the marscapone, and the strawberries and rolled it up again. I wanted to try slicing it right away, but decided to put it in the freezer for 30-45 minutes just to let the whole thing set up a bit more, so I could get a clean cut!
I’m actually really happy with how this turned out! 🙂 🙂 🙂 Not only is it pretty, but ITS DELICIOUS!!
Now, let me squeeze in some Czech Rep/Slovakian current events before we get the the recipe!
-Slovakia is set to be taking it’s second EU presidency, come 2030. Due to GB leaving the EU, the order of the line up for EU presidencies has been changed a bit, since GB will no longer be included in the EU.
– Slovakia has recently sent 25 police officers to Hungary, as per Hungary’s request, to help patrol it’s southern border between Hungary and Serbia. Apparently Hungary and Slovakia share the same views on illegal immigration, so Slovakia is willing to help Hungary keep out illegal immigrants. The EU’s migration policy focuses more on distribution of migrants, instead of stopping illegal immigration, a view, from what I gather, Slovakia and Hungary are not fond of.
-Keeping on the subject of refugees and immigrants, the Czech Republic has agreed to take in 81 Syrian refugees. And the Deputy Prime Minister of the Czech Rep. does not think this is a good idea, because he does not believe these refugees will be able to effectively integrate into society, and believes they could be a security threat. The Prime Minister, however, assured everyone that the refugees have to pass background checks, must be willing to try integrate into society, and participate in an integration program. The accepted refugees have apparently already gone through an extensive application process, part of which factors in how willing they are to rebuild their lives in the Czech Republic, and how much threat they will be under if they return to their home country.
-And since I always like to include something light hearted, I read an article about why there are so many libraries in the Czech Republic. Apparently, the Czech Rep. has the highest density of libraries per capita in the world, having more libraries than grammar schools, and approximately one library for every 1,971 citizens! This is so because for a long time, having a library was mandatory for any city/town/village no matter the size. The law was put in place in 1919 when Czechoslovakia became it’s own country, with the hope of promoting universal literacy and education. And apparently it worked! Which I find awesome. The requirement of having a library in every city was dropped in 2001 due to budget issues, but it’s good to know that so many of them still remain! Yay literacy!!
Okay! To the recipe for this lovely delicacy!
To save you all from going around to multiple recipes like I did, I’m going to write out the recipe that I ended up doing! No Google Translate required! …unless you don’t know English…
But just to give my sources, here are the Czech recipes I used (with google translate!) I primarily used >>this one<< , supplimented by >this one<. And I used this recipe for the filling >>here<<
9 oz strawberries
2 Tbsp. sugar
splash of orange juice
250 g/9 oz. Marscapone
2 Tbsp. powdered sugar
Few drops of vanilla extract
Batter for the decoration:
1 egg white
2 Tbsp sugar (30 g.)
1/4 c. flour (40 g.) (I added an extra tablespoon to thicken the batter just a bit more)
1 1/2 Tbsp butter, melted (20 g)
For the Rolada cake:
5 eggs, separated
120 g. sugar
80 g. flour
1. Start with the strawberry filling. Hull and slice the strawberries. Place 1/3 of the strawberries in a food processor with the 2 tbsp of sugar and blend well. Add a splash of orange juice. Pour into a bowl and add the rest of the strawberries. Store in the fridge for at least 30 mins.
2. For the marscapone filling, mix the marscapone, powdered sugar and vanilla until well combined. Keep in the fridge until ready to use.
3. Prepare your design. If doing an intricate pattern, sketch your design on a piece of parchment paper that fits the sheet pan you’re using. Spray the pan with cooking spray, place the parchment sketch-side down, spray the parchment paper.
4. Whip the egg white and sugar until frothy (I used an electric hand-held whisk). Add in the flour and butter and mix well. Add the food coloring (I used both liquid and gel colors).
5. Fill piping bags or parchment cones with the colored batter(s), (use a zip-lock bag and cut the corner if in a pinch). Pipe your design following your sketch, or improvise! Place the finished design in the freezer for at least 15 minutes. (I left it for about 35).
6. Heat the oven to 375 F/190 C.
7. Make the rolada batter. Using an electric mixer, whip the egg whites and sugar until foamy. Add in the yolks, and continue to whip until smooth and mousse-like. It should be a pale yellow color. Carefully fold in the flour until just combined. DO NOT over mix. Doing so will knock out some of the air bubbles in the batter, and it wont be as spongy.
8. Remove the chilled design from the freezer, and pour the rolada batter over the design. Make sure to spread the batter evenly over the entire pan.
9. Bake for 7-10 minutes, until the rolada has shrunk away from the sides slightly, and is springy to the touch. Remove from the oven. Carefully invert the cake onto a cooling rack covered with a paper towel or tea towel. Peel off the parchment paper. Cover with another tea towel, and carefully flip it back over, so the design side is facing down.
10. Carefully roll up the hot rolada in the tea towel, and let it cool completely in that shape. This will help keep the cake from cracking as you roll it up after adding the filling.
11. Once the rolada is cool, unroll it out flat. Spread the marscapone filling over the whole surface. Spread the strawberries over the marscapone, leaving the an inch or two bare at the top of the cake, so the filling doesn’t squish out too much when you roll it up.
12. Roll the rolada back up, taking care to roll it tightly so to get the nice spiral when you cut into it, but not too tightly that the filling squishes out as you roll.
13. Cut and serve. Or chill until the filling is set, then cut and serve.