Introduction
This Raspberry and Mascarpone Cream Roll Cake is a delightful and elegant dessert, perfect for any special occasion. With a light and fluffy sponge cake, a tart raspberry filling, and a creamy mascarpone layer, this roll cake is sure to impress. Follow this detailed recipe to create a delicious and beautiful cake roll.
Ingredients
For the Cake:
- 4 eggs
- Pinch of salt
- 5 g (1 tsp) vanilla sugar
- 100 g (1/2 cup) sugar
- 9 tbsp (135 ml) water
- 200 g (1 1/2 cups) flour
- 1 tsp (5 g) baking powder
For the Raspberry Filling:
- 300 g (10.5 oz) raspberries
- 100 g (1/2 cup) sugar
- 1 tbsp (8 g) cornstarch
- 40 ml (3 tbsp) water
For the Mascarpone Cream:
- 300 g (10.5 oz) mascarpone cheese
- 200 ml (3/4 cup + 2 tbsp) whipping cream
- 1 tbsp (8 g) powdered sugar
- 5 g (1 tsp) vanilla sugar
For Garnish:
- Whipped cream
- Coconut flakes
- White chocolate shavings
Nutrition Information (Per Serving)
- Calories: 320
- Total Fat: 18g
- Saturated Fat: 10g
- Cholesterol: 140mg
- Sodium: 150mg
- Total Carbohydrates: 35g
- Dietary Fiber: 2g
- Sugars: 20g
- Protein: 7g
- Number of Servings: 8-10
Step-by-Step Instructions
1. Prepare the Cake
Preheat Oven:
Preheat the oven to 180°C (350°F).
Beat Eggs and Sugar:
In a large mixing bowl, beat 4 eggs with a pinch of salt until frothy. Gradually add 100 g (1/2 cup) sugar and 5 g (1 tsp) vanilla sugar, continuing to beat until the mixture is thick and pale.
Add Water and Dry Ingredients:
Add 9 tbsp (135 ml) water and mix well. Sift together 200 g (1 1/2 cups) flour and 1 tsp (5 g) baking powder, then fold into the egg mixture until combined.
Bake:
Pour the batter into a lined and greased baking sheet (approximately 30×40 cm / 12×16 inch). Bake for 12-15 minutes, or until the cake is lightly golden and springs back when touched. Let the cake cool slightly, then transfer it to a clean kitchen towel and roll it up gently while still warm. Allow it to cool completely.
2. Prepare the Raspberry Filling
Cook Raspberries and Sugar:
In a saucepan, combine 300 g (10.5 oz) raspberries and 100 g (1/2 cup) sugar. Cook over medium heat, stirring occasionally, until the raspberries break down and the mixture becomes syrupy.
Thicken with Cornstarch:
In a small bowl, mix 1 tbsp (8 g) cornstarch with 40 ml (3 tbsp) water until smooth. Add the cornstarch mixture to the raspberry mixture and cook until thickened. Remove from heat and let cool completely.
3. Prepare the Mascarpone Cream
Beat Mascarpone:
In a mixing bowl, beat 300 g (10.5 oz) mascarpone cheese until smooth.
Whip Cream:
In a separate bowl, whip 200 ml (3/4 cup + 2 tbsp) cream with 1 tbsp (8 g) powdered sugar and 5 g (1 tsp) vanilla sugar until stiff peaks form. Gently fold the whipped cream into the mascarpone cheese until well combined.
4. Assemble the Cake Roll
Unroll and Fill Cake:
Unroll the cooled cake and spread an even layer of the raspberry filling over the surface. Spread the mascarpone cream over the raspberry filling.
Roll Cake:
Carefully roll the cake back up, using the kitchen towel to help guide and shape the roll. Wrap the cake roll tightly in plastic wrap and refrigerate for at least 1 hour to set.
5. Garnish the Cake Roll
Decorate:
Once chilled, unwrap the cake roll and place it on a serving platter. Garnish with whipped cream, coconut flakes, and white chocolate shavings.
6. Serve
Slice and Serve:
Slice and serve chilled. Enjoy the delightful combination of flavors and textures!
Tips for Perfect Cake Roll
- Roll While Warm:
Rolling the cake while it’s still warm helps prevent cracking. - Chill Before Serving:
Chilling the cake roll allows the flavors to meld and the filling to set properly. - Use Fresh Ingredients:
Use fresh raspberries and high-quality mascarpone cheese for the best flavor.
Conclusion
This Raspberry and Mascarpone Cream Roll Cake is a delicious and elegant dessert perfect for any occasion. Follow this detailed recipe to create a beautiful and tasty cake roll that will impress your family and friends. Enjoy!