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Raspberry Cream Roll

5 from 7 votes
Total Time 45 minutes
Course Dinner
Cuisine European
Servings 5 people
Calories 222 kcal

Ingredients
 

Biscuit

  • 2 Eggs
  • 1 tbsp Water
  • 50 g Sugar
  • 35 g Flour
  • 25 g Starch
  • 0,5 tsp Baking powder

Covering

  • 200 g Frozen raspberries
  • 200 g Raspberry jam
  • 200 ml Cream
  • Raspberry syrup

Instructions
 

prehistory

  • I actually wanted to make a quark-mascarpone-raspberry cake. Well ... if I hadn't forgotten to buy curd and mascarpone. So I improvised and this recipe went down well. Tastes better than it looks as this is my first biscuit roll 😉

Biscuit

  • Separate the eggs and beat the egg whites together with the water until stiff. Let the sugar trickle in. Then fold in the egg yolks. Sift the flour, starch and baking powder over the mixture and fold in carefully (DO NOT STIR).
  • Spread the mixture on a baking sheet lined with baking paper (rectangular) and bake at 180 ° C for 8-10 minutes. Then moisten a tea towel and sprinkle with sugar. Now place this with the sugar side on the dough and turn the dough over. Carefully peel off the baking paper. Fold in the sides of the tea towel and roll up the dough (lengthways).

Covering

  • Defrost and puree the raspberries in the microwave. Whip the cream until stiff and add a little syrup. Taste how sweet you like it.
  • Spread out the dough in front of you and spread the jam on the dough and then do the same with the pureed raspberries. Then pour the cream over it and distribute it and roll up the roll ... Done.
  • Tip 6: As a decoration, whip some cream until stiff and drape fresh raspberries on top.

Nutrition

Serving: 100gCalories: 222kcalCarbohydrates: 33.6gProtein: 1.6gFat: 8.7g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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