Biskvit Raspberry Roulade (Roulette) Cake - Рулет
User Reviews
4.9
Biskvit Raspberry Roulade (Roulette) Cake - Рулет
Description
Biskvit Raspberry Roulade Cake combines a tender sponge base with a luscious raspberry cream filling. The batter relies on whipped egg whites folded into a flour-yolk mixture to achieve a light, airy texture that bakes thinly on parchment-lined cookie sheets. Once baked, the sponge is carefully peeled from the paper while warm to maintain flexibility for rolling. The filling merges cream cheese, sugar, sour cream, fresh raspberries, and whipped topping to create a smooth, mildly tangy frosting that complements the sweetness of the raspberries. The cake is rolled into a roulade or roullette style, resembling a cake roll, giving it a visually appealing spiral when sliced. It provides a dessert option that is visually elegant and texturally balanced between soft cake and creamy, fruity filling.
The raspberry filling lends fresh fruit flavor, paired with a lightly sweetened creamy layer, making it suitable for occasions needing a refreshing, yet rich cake. The recipe requires common baking ingredients, parchment paper for easy removal, and some care in folding batter and rolling the roulade to avoid cracking. Though the notes section is empty, careful attention to removing the cake from parchment while warm is important for successful rolling and presentation.
Ingredients
Cake Ingredients:
- 1 1/4 cup all-purpose flour unbleached
- 1/2 tsp baking powder
- 10 egg large
- 1 cup sugar
- 1 tsp vanilla extract
What you will need:
- parchment paper
Frosting Ingredients:
- 8 oz cream cheese 1 cup
- 8 oz sugar 1 cup
- 8 oz sour cream 1 cup
- 1 to 1 1/2 cups raspberries fresh
- 8 oz whipped topping thawed, tub
Instructions
- Line 2 large, rimmed cookie sheets with parchment paper and pre-heat the oven to 350°F. Separate egg whites from yolks. In a medium bowl, whisk together yolks, sugar and vanilla until well blended.
- Sift together flour and 1/2 tsp baking powder and mix into the yolk mixture until well blended.
- In a large bowl, beat egg whites on high speed until they foam and are about 3 times in volume (about 2 to 3 minutes). Don’t beat too long or you will begin to lose volume.
- Use a spatula to gently fold the yolk mixture into the egg whites until well combined. Do not over-mix. The batter should have a fluffy texture. Divide the batter evenly among the two, lined cookie sheets and bake 12-15 minutes until the tops are golden and toothpick comes out clean.
- As soon as the cake is done, turn the cake out onto a clean surface and quickly peel off the parchment paper. This is much easier to do while the cake is still very warm. Immediately turn the cakes right side up and place the parchment paper on top of them, than quickly roll the cakes into a log. Leave the cakes rolled up and let them cool to room temperature.
- Once cakes are cooled, unroll them gently, discard the parchment paper, and spread the top evenly with frosting. Roll the frosted cakes up again into a log. Start rolling from the same side you originally rolled it from. Set them on a platter and refrigerate until ready to serve. Just before serving, dust with powdered sugar.
How to make Raspberry Frosting:
- In a large bowl, on high speed, beat the cream cheese and sugar together for about 1 minute (just until combined).
- Reduce speed to medium/high and add sour cream. Mix until well combined (1-2 minutes). Scrape down the bowl as necessary. Add raspberries and beat on high speed, just until mixed through (about 1 minute). The frosting will be pink.
- Using a spatula, mix the cool whip in by hand until well combined, than spread onto the cakes or refrigerate until ready to use.
User Reviews
Overall Rating
4.9
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