Raspberry Cream Roulade

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Raspberry Cream Roulade
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Health Score:
3,9 / 10
Difficulty:
easy
Difficulty
Preparation:
1 hr 45 min.
Preparation

Ingredients

for
12
Ingredients
6 eggs
275 grams sugar
1 packet Vanilla sugar
1 pinch salt
1 Tbsp grated Lemon peel
80 grams Pastry flour
80 grams cornstarch
6 sheets white gelatin
500 grams Raspberries
400 grams Whipped cream
2 centiliters raspberry Brandy
powdered sugar (for dusting)
Parchment paper
How healthy are the main ingredients?
RaspberryWhipped creamsugareggsalt

Preparation steps

1.

Separate eggs. Whisk egg yolks with 60 grams (approximately 2 ounces) of sugar and vanilla sugar.

2.

Season with salt, add lemon zest and 2 tablespoons of water and whisk until fluffy.

3.

Beat egg whites with 50 grams (approximately 1.7 ounces) of sugar until stiff.

4.

Fold 1/3 of egg whites into egg yolk mixture. Combine flour with cornstarch and sift over the mixture. Fold in remaining egg whites. Spread batter in a lined with parchment paper baking sheet and bake in preheated oven at 200°C (approximately 400°F) for about 10 minutes or until light brown.

5.

Sprinkle kitchen towel with 2 tablespoons of sugar. Invert biscuit onto a towel and remove parchment paper. Roll up and cool.  

6.

Soak gelatine in cold water. Melt 100 grams (approximately 3 1/2 ounces) of sugar and stir in 200 grams (approximately 7 ounces) of raspberries. Boil until sugar has dissolved completely. Strain raspberries through a sieve, add raspberry liqueur and cool slightly, then squeeze gelatine and add to the mixture and cool.

7.

Whip cream with remaining sugar until stiff and fold into raspberry puree. Roll out biscuit, spread with raspberry cream and sprinkle with remaining raspberries. Roll up biscuit again and place, seam side down, on a plate. Refrigerate for about 2-3 hours. Dust with powdered sugar and serve.