Cranberry and Walnut Roll

Ingredients:

Filling

• 450 g cranberries (fresh or frozen)
• 2 cups granulated sugar
• 1 cup orange juice
• 1/2 tsp ground allspice
• 1/4 tsp ground nutmeg
• 1 cinnamon stick

Sponge cake

• 1 cup flour
• 1/2 tsp baking powder
• 1 teaspoon cream of tartar
• 3 large eggs
• 1 cup granulated sugar
• Zest of 1 lemon, finely grated
• Softened butter for greasing the baking sheet
• 1/2 cup walnuts, coarsely chopped
• Powdered sugar for sprinkling (optional)
• Whipped cream for serving

Preparation:

1. Prepare the cranberries: Combine the cranberries, sugar, and orange juice in a large saucepan. Bring to a boil, then reduce heat to medium-low; stir in the allspice, nutmeg, and cinnamon stick and simmer for 5-7 minutes.
2. Prepare the filling: Strain the cranberry mixture; set the berries aside. Return the liquid to the saucepan, bring to a simmer over medium-low heat, and cook until syrupy, about 8 minutes.
3. Remove and discard the cinnamon stick, then puree half the berries in a blender; transfer to a bowl. Stir in the remaining cranberries and the reduced syrup.
4. Transfer the mixture to a large baking dish to cool faster. Chill in the refrigerator until completely cooled, about 20 minutes.
5. Prepare the dough: Preheat oven to 190°C. Sift flour, baking powder, and cream of tartar into a bowl. Combine eggs, granulated sugar, lemon zest, and 1/3 cup water in a stand mixer fitted with a whisk attachment.
6. Beat on high speed until light and fluffy, 3-5 minutes.
7. Gently fold the egg mixture into the flour mixture using a rubber spatula. Don't overmix; the batter will lose volume, but small bubbles will remain.
8. Prepare the sponge cake: Grease a 25x40 cm (9x16 in) deep-sided baking sheet with butter, line it with parchment paper, and grease the paper. Place the dough in the pan.
9. Slowly tilt the baking sheet from side to side to distribute the dough evenly.
10. Bake the sponge cake until golden brown for 15-20 minutes.
11. Remove the biscuit: While the cake is still warm, place a slightly damp kitchen towel on top and place a cutting board on the towel.
12. Holding the cutting board, turn it over together with the baking sheet.
13. Lift the baking sheet, then remove the parchment paper. Let the cake cool slightly for 3-5 minutes.
14. Add the filling: Spoon the cooled filling onto the crust in small portions and spread it out carefully, leaving a 2.5 cm border on each side. Be careful not to tear the crust. Sprinkle with walnuts.
15. Roll the roulade: Place the cake with the short side facing you. Lift the edge of the cake with a towel and carefully roll it up, guiding it with the towel.