Stunningly beautiful and delicious biscuit roll with raspberries. Just imagine: moist biscuit, the most delicate butter cream and light, juicy sourness of raspberries... This roll combines everything perfectly! And the bright berry decoration makes it worthy of a festive table. But for a quiet family tea party, such a dessert is also suitable.
Such a chic biscuit roll is prepared several times easier than any cake, and it will bring guests no less pleasure. This is the perfect dessert for summer days.
By the way, you can cook such a biscuit roll not only with raspberries. You can use any berry according to the season, for example strawberries, blueberries, blueberries ...
In the berry season, be sure to pamper your family and friends with such an amazing dessert for tea! You will be surprised how easy and incredibly delicious it is.
Ingredients:
Biscuit:
- eggs - 5 pcs.
- flour - 130 g
- sugar - 120 g
- vanilla sugar - 8 g
Impregnation syrup:
- sugar - 70 g
- water - 70 ml
Butter cream:
- cream 30% - 200 ml
- cottage cheese - 200 g
- sugar - 180 g
Berry jam:
- raspberries - 500 g
- sugar - 130 g
- starch - 2 tbsp. l.
Step by step recipe
Cooking a biscuit
1. Carefully divide 5 eggs into white and yolk. Beat the whites until light foam and gradually add 120 g of sugar. Add 8 g of vanilla sugar to this. Beat everything until firm foam.
2. Gradually add 5 yolks to the whipped whites and beat a little more.
3. Add 130 g of sifted flour to the beaten eggs in 3 approaches, gently stirring each time with a spatula.
4. Put the finished biscuit dough on a baking sheet covered with parchment paper. The size of my baking sheet is 43 x 33 cm. Spread the dough evenly with a spatula over the entire baking sheet.
5. We put the baking sheet in a preheated oven to 180 degrees. We bake for about 20 minutes.
6. The biscuit is already baked, immediately, while it is still hot, put it on a clean towel and remove the parchment paper from it. Roll the sponge cake together with a towel and leave it in this form until it cools completely.
Cooking syrup for impregnation
7. Let's prepare a syrup to soak a biscuit. Pour 70 ml of water and 70 g of sugar into a saucepan. Put the stewpan on the fire and cook after boiling for about 1 minute.
Cooking raspberry jam
8. Making raspberry jam. Pour 500 g of raspberries, 130 g of sugar and 2 tbsp into a saucepan. l. starch. We put everything on a small fire and bring to a boil, constantly stirring and kneading the berries with a spoon.
9. To get rid of the seeds, grind the hot jam through a sieve.
Instead of raspberries, you can take any berries.
Cooking butter cream
10. Let's make butter cream. Pour 200 g of cottage cheese of any fat content and 180 g of sugar into a bowl. Grind cottage cheese with sugars with an immersion blender until smooth. You can also grind the curd through a sieve.
11. Pour 200 ml of cold cream with a fat content of at least 30% into the mixer bowl. Begin to beat the cream at a low mixer speed, gradually increasing it to the maximum. Whisk until soft peaks, the cream should become fluffy and keep its shape.
12. Add the grated cottage cheese with sugar to the whipped cream and mix until smooth.
We collect the roll
13. The biscuit has already cooled down, unfold it and soak it well on one side with sugar syrup.
14. Spread raspberry jam evenly on the soaked biscuit. Put butter cream on top of the jam and distribute it throughout the cake.
15. Roll the sponge cake with the filling into a roll. When rolling, try not to squeeze the roll, as the uncooled cream is very easily squeezed out.
Wrap the prepared roll in plastic wrap and set to cool in the refrigerator for at least 4 hours.
16. Cut off the ends of the cooled roll and decorate with the remaining butter cream, mint leaves and raspberries.
Moist airy sponge cake combined with the most delicate butter cream and sweet and sour raspberry jam give an amazing result. Be sure to prepare such a roll for tea and you will be amazed at how delicious it is!
Video recipe
The recipe is taken from my culinary site. gotovimop.com