Raspberry Roll Recipe: A Delightful Treat for Any Occasion

Raspberry Roll Recipe: A Delightful Treat for Any Occasion ❤️

Raspberry Roll is a light, fruity dessert that combines the fluffiness of sponge cake with the tangy sweetness of raspberries. Perfect for celebrations or a cozy afternoon tea, this dessert looks as stunning as it tastes. Follow our step-by-step recipe to create this show-stopping dessert that will impress your friends and family.

Ingredients (For a Baking Tray Approx. 38 x 45 cm)

For the Sponge Cake:

• 5 eggs (size M)
• 140 g sugar
• 1 packet of vanilla sugar
• 1 pinch of salt
• 120 g wheat flour (type 405)
• Some butter for greasing the tray

For the Cream:

• 300 g frozen raspberries
• 100 g sugar
• 4 sheets of gelatine
• 400 g cream
• 250 g quark
• 250 g fresh raspberries
• Some icing sugar for dusting

Preparation: Step-by-Step Guide

Step 1: Prepare the Sponge Cake

1. Preheat the oven to 180°C (top/bottom heat) or 160°C for fan ovens.
2. Grease the baking tray lightly and line it with baking paper.
3. Beat the eggs with sugar, vanilla sugar, and salt at high speed for at least 4 minutes until the mixture is light and frothy.
4. Sift the flour and gently fold it into the egg mixture until just combined.
5. Spread the batter evenly on the tray and bake for 13-14 minutes.
6. Once baked, invert the sponge cake onto a piece of baking paper. Leave the paper on until it cools completely.

Step 2: Make the Raspberry Cream

1. Heat the frozen raspberries with sugar in a saucepan until boiling. Strain the mixture through a fine sieve to remove seeds.
2. Soak the gelatine in cold water for about 5 minutes, then squeeze out excess water and dissolve it in the hot raspberry puree. Let it cool for 15 minutes.
3. Reserve 3 tablespoons of the puree for garnish.
4. Whip half of the cream until stiff. Mix the quark with the cooled raspberry puree, then gently fold in the whipped cream. Chill the mixture for 15 minutes.

Step 3: Assemble the Roll

1. Carefully peel off the baking paper from the cooled sponge cake.
2. Spread the raspberry cream evenly across the sponge, leaving a small border.
3. Gently roll the sponge cake into a log, using the baking paper to guide you.
4. Dust with icing sugar and decorate with fresh raspberries and the reserved raspberry puree.

Tips for Perfecting Your Raspberry Roll

1. Room Temperature Eggs: Use room-temperature eggs for a fluffier sponge.
2. Gentle Folding: Avoid over-mixing when incorporating the flour to keep the sponge light and airy.
3. Even Rolling: Use a tea towel or baking paper to help guide the roll evenly and prevent cracking.
4. Cooling Time: Let the cream set well before spreading it on the sponge cake for easier assembly.

Frequently Asked Questions (FAQs)

1. Can I use fresh raspberries instead of frozen ones?

Yes, fresh raspberries can be used. However, frozen raspberries tend to release more juice, which adds flavor to the puree.

2. What can I use instead of quark?

You can substitute quark with cream cheese or Greek yogurt for a similar texture and taste.

3. How long can I store the raspberry roll?

Store it in an airtight container in the fridge for up to 2 days. Serve chilled for the best taste.

Common Mistakes When Making a Raspberry Roll

1. Overbaking the Sponge Cake

Overbaking will make the sponge dry and prone to cracking. Stick to the suggested baking time and check frequently.

2. Not Cooling the Sponge Properly

Rolling the sponge while it’s too warm can cause it to stick or tear. Let it cool completely before adding the cream.

3. Lumpy Cream Mixture

Ensure the raspberry puree is cooled before mixing it with the cream to prevent the whipped cream from collapsing.

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