For the Raspberry Cream Filling:
- 1 cup fresh raspberries (or frozen, thawed and drained)
- 1/2 cup granulated sugar
- 1 tsp lemon juice
- 1 cup heavy whipping cream
- 1/2 cup mascarpone cheese
Optional Garnishes:
- Fresh raspberries
- Mint leaves
- Powdered sugar dusting
🥄 Instructions
1. Prepare the Sponge Cake
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Beat egg yolks and sugar until pale and creamy. Mix in vanilla.
- In a separate bowl, whisk egg whites to stiff peaks.
- Gently fold egg whites into yolk mixture.
- Sift flour, baking powder, and salt over the batter and fold gently.
- Spread batter evenly on the prepared sheet.
- Bake for 10-12 minutes or until golden.
2. Roll the Cake
- Dust a clean kitchen towel with powdered sugar.
- Turn the warm cake onto the towel and peel off parchment.
- Roll the cake with the towel and let cool completely.
3. Make the Raspberry Cream
- Mash raspberries with sugar and lemon juice.
- In a separate bowl, whip cream and mascarpone until stiff peaks form.
- Fold in raspberry mixture.
4. Assemble the Roulade
- Unroll the cooled cake and spread the raspberry cream evenly.
- Roll the cake tightly without the towel.
- Chill for 1 hour before slicing.
- Garnish with fresh raspberries, mint leaves, and a dusting of powdered sugar.
🌸 Tips for Success
- Soft Cake: Roll the cake while warm to prevent cracking.
- Filling: Chill the cream for easier spreading.
- Storage: Keep the roulade refrigerated for up to 2 days.
📌 Conclusion
This Hungarian Raspberry-Cream Roulade is a show-stopping dessert with a light sponge and rich berry filling. Serve it at your next gathering for an unforgettable treat! 😍