Roll with Raspberries
Updated: 1 day ago
Indulging in a wonderful and light cream roll filled with the delightful addition of fresh raspberries can be a truly satisfying experience. This dessert is not only visually appealing but also offers a perfect balance of flavors that are sure to please your palate. The combination of the airy roll and the tartness of the raspberries creates a harmonious blend that is both refreshing and indulgent.
Ingredients
To create this delightful treat, you will need a few simple ingredients that are commonly found in most kitchens. The base of the roll is typically made from flour, eggs, and sugar, which come together to form a light sponge cake. For the cream filling, you can choose between a rich vanilla cream or a sweet cream, depending on your personal preference. Fresh raspberries are essential, as they provide a burst of flavor and a beautiful pop of color.
Preparation
1. **Baking the Roll**: Start by preheating your oven to the appropriate temperature. Prepare a baking sheet by lining it with parchment paper to ensure that the roll does not stick. Whisk together the eggs and sugar until they reach a fluffy consistency, then gently fold in the flour to maintain the light texture. Pour the batter onto the prepared baking sheet and spread it evenly. Bake until the edges are lightly golden and the center springs back when touched.
2. **Making the Cream Filling**: While the roll is baking, you can prepare your cream filling. If you opt for vanilla cream, beat together heavy cream, powdered sugar, and vanilla extract until soft peaks form. For a sweet cream variation, you can simply whip the cream with sugar until it reaches your desired sweetness. Both options will complement the raspberries beautifully.
3. **Assembling the Roll**: Once the roll has cooled completely, carefully remove it from the baking sheet and peel off the parchment paper. Spread the cream filling evenly over the surface of the roll, leaving a small border around the edges. Scatter fresh raspberries generously over the cream, allowing their vibrant color to shine through.
4. **Rolling It Up**: Starting from one end, gently roll the cake into a tight log, making sure to keep the filling intact. Once rolled, you can dust the top with powdered sugar or drizzle with a bit of chocolate for added elegance.
Serving Suggestions
When serving, slice the roll into generous portions, revealing the beautiful swirls of cream and raspberries inside. This dessert is perfect for a variety of occasions, from casual family gatherings to more formal celebrations. Pair it with a dollop of additional cream or a scoop of vanilla ice cream for an extra touch of indulgence.
Conclusion
This wonderful and light cream roll with the addition of raspberry berries is not only simple to make but also incredibly delicious. By following the recipe carefully and using high-quality ingredients, you can create a dessert that will impress your guests and satisfy your sweet cravings. Whether you choose to stick with vanilla cream or opt for the sweet cream variation, this treat is sure to become a favorite in your dessert repertoire. Enjoy every bite of this delightful creation!
Ingredients: simple, total time: 45 min. 10 servings
Dough:
125 g 00 flour
110 g of granulated sugar
4 eggs/ separated
1 tsp vanilla extract
25 g of melted butter
1 pinch of salt
Pinch of baking powder/ 3 g
Filling:
300 g of fresh sweet cream/ or vanilla pudding cream 300 g
20 g of granulated sugar
1 basket of raspberries/ for filling and garnish -200 g
Decoration:
powdered vanilla sugar/ to sprinkle to taste or whipped cream/sweet cream
Preparation: simple, total time:
Dough:
Preheat the oven to 160°, grease and line a baking sheet with baking paper.
Melt the butter over low-moderate heat, then set aside.
Separate the yolks from the whites in two different bowls.
Beat the egg whites until stiff, adding a pinch of fine salt. Beat on high speed for about 10 minutes.
Beat the egg yolks with the sugar until you get a thick, soft, and foamy mixture.
Sift the flour and add a pinch of baking powder. Melt the butter in a steamer or microwave oven.
After everything, add the sifted flour to the egg yolks and whisk.
Gradually add the beaten egg whites and continue to mix with a spatula slowly and gently with rotational movements from top to bottom so as not to compromise their foamy consistency.
Finally, pour in the now-cold melted butter and smooth it out.
Pour the whipped dough mixture into the pan and level it. Then, shake the tray to release the bubbles.
Bake the dough at 160 °C for 12-13 minutes. The dough should be slightly golden yellow in color.
Take it out of the oven, let it cool for 5 minutes, then lift the edge of the baking paper and roll it up starting from one of the longest sides. Let it cool completely in this position.
Whip the sweet cream into a stiff cream with a spoonful of sugar.
Wash and dry the raspberries, patting them gently with a clean kitchen towel.
Unroll the dough, coat it with cream, spread it evenly, and arrange the raspberries. Wrap it in a roll and squeeze it well like candy, then put it in the refrigerator and let it rest for a few hours, preferably all night.
Before serving, decorate it with powdered sugar and the remaining raspberries. Slice, serve, and enjoy.
Buon appetito!
Vanilla Cream
If you make it with vanilla cream, then do it in the simplest way.
Ingredients:
60 g of granulated sugar
300 g of whole milk
3 egg yolks
1 teaspoon vanilla sugar/ or 1/2 teaspoon vanilla extract, or 1/2 vanilla pod seeds
30 g flour 00
Instructions:
Pour milk into a saucepan, add vanilla flavoring, and heat on low to moderate heat. In a deep bowl, beat the eggs and sugar until foamy, until the mixture becomes lighter. Add flour gradually and mix at the same time.
When the milk has warmed up, add a small amount and add it to the eggs and flour, mix, reduce the heat and pour the mixture into the milk with vanilla and mix until you get a thick mixture.
Remove the thick cream from the heat and leave it to cool. You can add 1 cube of butter when the cream cools down and mix it with a mixer until it is uniform.
Cover the crust with cold cream. Add fruit to taste and wrap in a roll.
Keep the dessert, covered, in the refrigerator for up to 5 days.
NOTE:
Keep the dessert covered in the refrigerator for up to 5 days.
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