This light delicate roulade dessert or jelly roll is filled with raspberry creamy filling that would be such a delicious lovely dessert for any special occasion.
I have made this recipe a few times, usually during the holiday season or for a dinner party, since you can prepare this ahead of time, and simply pull it out from the refrigerate, slice, garnish and serve!
This particular recipe I used only whipping cream, and a small amount of icing sugar and vanilla. When you don’t add cream cheese to your filling, expect it to be soft and light in texture. Cream cheese gives the filling structure and holds it in place.
Suggestions and Helpful tips:
Roulades are not difficult to make and the outcome is this soft delicate sponge-like cake, and then add a creamy fruit filling. In this case, I used fresh raspberries but it’s not to say you can’t use any fruit of your choice. However, keep in mind the water content of the fruit you use. Any berry will work but if you use peaches, I would recommend slicing the peaches, add some lemon to avoid browning and allow to sit for 30 minutes to an hour so this allows any water to released from the peaches. If you don’t do this step, then you run the risk of the cake to getting wet.
Ingredients:
Cake: simple ingredients that only requires you need large eggs, salt, water, sugar and flour; use all-purpose for this recipe.
Filling: I have made two fillings for this dessert: one is whipping heavy cream (35%) and adding 1/4 cup of icing sugar, and a layer of raspberry jam and the second option I have listed on my recipe using heavy cream, light cream cheese, icing sugar, vanilla, and raspberry jam.
Fruit: I used a combination of fresh and a preserve, but if you have only fresh, then I would recommend making your own preserve/jam by simmering your raspberries and allow the water content to evaporate from the berries, and add some sugar, enough to your liking and finally add cornstarch or tapioca or arrowroot starch to thicken the jam.
Hungarian Berry Cream Roulade (Malna Piskotatekercs)
Equipment
- baking sheet and electric mixer
Ingredients
Sponge cake:
- 3 large free-range eggs, separated
- pinch of salt
- 1 tbsp water
- 4 tbsp raw fine sugar
- 6 tbsp organic all-purpose flour
- 1/2 tsp baking powder
Filling:
- 10 oz organic raspberry jam
- 1 cup heavy whipping cream, whipped
- 1 8 oz package softened light cream cheese (optional)
- 1/4 cup Confectioners' (icing) sugar
- 1 tbsp pure vanilla extract
- 1/2 pint fresh raspberries, rinsed and air dried for garnishing
- 2 sprigs of mint for garnishing
- Confectioners' (icing) sugar
Instructions
Sponge cake:
- Preheat oven to 375°F degrees. Line a baking sheet with parchment paper. I used 10"x 15"cookie sheet, if you use a smaller pan keep in mind the cake will be thicker.
- Whip egg whites, add salt and 1 tablespoon water until stiff but not dry. Add eggs yolks one at a time while whipping on low speed. It should take 2 minutes to slowly incorporate the yolks. Add the sugar by the spoonful again at slow speed, taking about 3-4 minutes to mix it all in.
- The batter should be light and fluffy at this point. Sift the flour and baking powder in a small bowl or over wax paper and add 1 tablespoon at a time over the batter and gently fold it in, trying not to reduce the volume.
- Pour batter into prepared pan, spreading it evenly. Bake 12-15 minutes. DO NOT OVERBAKE.
- Remove from oven and allow sponge cake to rest for about 2-3 minutes. Place a another piece of parchment paper dusted with icing sugar on a counter top and invert or flip the cake onto the parchment paper. Gentle remove the parchment paper from the sponge cake. Then begin rolling from the short side until you come to the other side. Check any areas where the cake may be exposed, and cover to avoid drying out. Set aside and allow to cool completely.
- Filling: Two options: one whip the heavy cream in a medium bowl and refrigerate. In a large bowl, beat the cream cheese, sugar and vanilla until light and fluffy. Fold in the whipped cream and refrigerate until ready to assemble. Option #2: begin whipping the heavy cream, add icing sugar and vanilla, and continue whipping until you have firm peaks, but not dry.
- When the sponge cake is cool, unroll it and trim off any crusty edges with a sharp knife. Spread the raspberry filling evenly to about 1/2 inch from the edges. Top the raspberry filling with an even layer of whipped cream mixture spread to the edges. If using fresh berries, place whole raspberries in straight horizontal lines on entire surface of cake and roll up into a tight cylinder. Some of the filling is bound to squish out the sides. Cover and refrigerate for 4-5 hours to firm up.
- To serve, dust with confectioners' sugar and cut into one inch or 2.5 cm slices. Serve with fresh raspberries, mint, a dollop of whipped cream if desired and dust with more icing sugar.
Notes
Nutrition
How to make this recipe:
Cake: Beat the egg whites until stiff but not dry. Add egg yolks one at a time whipping on low speed, for about 2 minutes. Add the sugar, one tablespoon at a time, should take about 3-4 minutes to incorporate. Finally, add the sifted flour, again one tablespoon at a time, folding in gently. The batter should be light and fluffy.
Have a baking sheet lined with parchment paper, and spread the batter evenly as possible over the entire baking sheet. Bake for 12 minutes, and meanwhile, lay out another sheet of parchment paper and sprinkle with icing sugar. When you remove the cake out of the oven, allow to rest for about 2-3 minutes, then flip the cake onto the parchment paper, and peel away the bottom parchment paper from the cake.
Rock and Roll: sorry I couldn’t resist! 🙂 Important to not over bake the sponge cake, as it will dry out and make it difficult to roll. Take the parchment paper you flipped the cake onto, and begin rolling at the short end of the sponge cake into the parchment paper. Set aside until you make the filling. Once the cake is cooled, unroll it and trim off about 1/2 inch or 2 cm any crusty edges with a sharp knife.
Once you allowed the sponge cake to cool, then unroll it and first add the fruit jam and then the whipped cream, not overly thick with the whipping cream as it will be difficult to roll. Carefully, roll back up and place on a flat plate. Cover and refrigerate until firm, about 4-5 hours.
Garnish with fresh raspberries, minit and icing sugar. Enjoy and indulge in as many of the roulade’s as you so desire, since you will not be able to eat just one slice. 🙂
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