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Light Raspberry Roulade

Desserts (cakes and tartes)  Christmas  swiss role 

2021-12-19

Light Raspberry Roulade
Light and refreshing!

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Ingredients:

Light Raspberry Roulade

Preparation:

For the cream, soak the gelatine in cold water.
Mix the quark with the sugar and vanilla sugar until smooth. Gently heat the lemon juice and lemon zest and dissolve the squeezed gelatine in it. Then mix the gelatine with 2-3 tablespoons of the quark. Then gradually stir the gelatine into the rest of the mixture. Whip the cream until stiff and slowly fold it into the quark. While you wait for the mixture to set slightly, prepare the sponge cake.

For the sponge cake: Separate the egg whites from the yolks. Beat the egg whites until stiff, add the sugar and then add the egg yolks one by one.

Gently fold in the flour by hand. Spread the batter onto the baking tray with a spatula. I use reusable baking paper.

Smooth the dough as best you can and then bake at 170 °C for about 15 minutes. Check the baking time, it should be baked just level and barely browned on the sides.

In the meantime, prepare a clean tea towel by placing it on your work surface and sprinkling with granulated sugar.
When the sponge is done baking, use a butter knife to carefully loosen the edges of the cake. Take the baking sheet and turn it over onto the kitchen towel. Carefully pull off the baking paper.

Immediately roll up the cake in layers with the tea towel, separately and without the filling, and leave to cool for about 30 minutes.

Carefully unroll the roulade and spread 3⁄4 of the cream on top. Spread the raspberries on top again, reserving 8 for the final decoration. Roll up the roulade tightly. Cover the outside with the remaining cream and place the remaining raspberries on top. Place the cake in the fridge to set for about 2-3 hours. Serve immediately.

Enjoy your meal!

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