Raspberry Roll

Simple, beautiful, and so delicious that one piece will definitely not be enough!

Details

  • Preparation Time: 30 minutes
  • Cooking Time: 20 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 12

Ingredients

Dough

  • 6 pieces Egg, fresh

  • 4 spoon Water

  • 125 g Sugar, white

  • 80 g Wheat flour, white, multi-purpose

  • 60 g Koruzni škrob

Filling

  • 100 ml Sweet cream

  • 500 g Raspberries

  • 500 g Cheese, cottage cheese

  • 80 g Powdered sugar

Glaze

  • 30 g Cooking chocolate, unsweetened

  • 1 spoon Water

  • 100 g Powdered sugar

Steps

  1. Preheat the oven to 200 degrees Celsius. Line a baking tray (30 x 40 cm) with parchment paper.

  2. Separate the egg whites and yolks into two bowls. Beat the egg whites together with 40 g of sugar using an electric mixer until stiff peaks form. In another bowl, beat the egg yolks with hot water and 85 g of sugar until thick and frothy. In a smaller bowl, mix the flour and starch. Sift the mixture into the egg yolk mixture and gently fold it in with a hand whisk. Finally, slowly fold in the beaten egg whites. Pour the batter into the prepared baking tray and spread it evenly. Bake in the preheated oven for 12 to 15 minutes.

  3. Remove the baked sponge from the oven and immediately flip it onto a damp kitchen towel sprinkled with granulated sugar. Moisten the parchment paper with water and carefully remove it. Roll the sponge with the kitchen towel and let it cool.

  4. Whip the sweet cream until stiff using an electric mixer and store it in the refrigerator until needed. Blend the raspberries with a hand blender to make a fruit puree, then strain it through a fine sieve. In a bowl, mix the quark, sugar, and strained fruit puree with an electric mixer. Gently fold in the whipped cream.

  5. Slowly unroll the sponge. Spread the raspberry-quark mixture evenly over the sponge. Roll the sponge back up with the towel and store the roll in the refrigerator.

  6. Prepare the white chocolate glaze. Add white chocolate and water to a thick-bottomed cup. Place the cup on the stove and slowly heat the mixture over moderate heat. Stir continuously until the chocolate melts. Let the mixture simmer for 2 minutes, then remove the cup from the heat and let the chocolate mixture cool slightly. Add sifted powdered sugar and continue to mix over moderate heat until the sugar is completely dissolved.

  7. Spread the prepared glaze over the raspberry roll. Wait for the chocolate glaze to cool completely, then slice the roll into pieces, serve on plates, and enjoy.

Nutrition Information (Per 100g)

  • Calories: 161.53 kcal
  • Fat: 3.19 g
    • Saturated Fat: 1.08 g
  • Carbohydrates: 25.35 g
    • Sugars: 17.07 g
  • Protein: 6.22 g
  • Fiber: 1.8 g