White Chocolate and Raspberry Roulade

Chocolate sponge cake with raspberries and a rich white chocolate cream - sounds tempting, doesnt it?

Details

  • Preparation Time: 150 minutes
  • Cooking Time: 27 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 10

Ingredients

Cream

  • 200 g chocolate, dark

  • 300 ml Sweet cream

  • 100 g Cheese, creamy

  • 1 teaspoon Vanilla, extract, imitation

Dough

  • 4 pieces Egg, fresh

  • 105 g Sugar, white

  • 1 bag Sugar, white

  • 75 g Wheat flour, white, multi-purpose

  • 25 g Cocoa, powdered, unsweetened

Raspberries

  • 200 g Raspberries

  • 100 g Sugar, white

  • 1 spoon Alcohol, Whisky

Steps

  1. Preheat the oven to 180 degrees Celsius. Line a low baking tray (approximately 25 x 35 cm) with baking paper. Sift the flour and cocoa powder into a bowl. Mix both ingredients well.

  2. Place the raspberries and sugar in a small saucepan. Cook over low heat for 10 to 15 minutes, stirring until the sugar is completely dissolved. Once the raspberries have softened, remove the saucepan from the heat. Place a fine sieve over a bowl and strain the hot raspberries through it. Allow the raspberry syrup in the bowl to cool slightly, then mix it with cherry brandy.

  3. Separate the egg yolks from the egg whites into two bowls. Add 80 g of sugar and vanilla sugar to the bowl with the egg yolks, then mix with an electric mixer until a light, pale yellow mixture forms. Beat the egg whites until stiff peaks begin to form on the surface, then gently fold in 25 g of sugar.

  4. First, fold the flour and cocoa mixture into the egg yolk mixture, then gently and slowly fold in the egg whites in two or three additions. Once you have a uniform and slightly spongy batter, stop mixing.

  5. Pour the batter onto the prepared baking tray and spread it evenly with a spatula. Bake the sponge cake in the preheated oven for 10 to 12 minutes, or until it feels springy to the touch. Let the baked cake cool for 5 minutes, then invert it onto a piece of baking paper. Carefully remove the baking paper from the bottom, trim the hard edges, then generously moisten the sponge with the raspberry syrup and brandy mixture. Cover the cake with a piece of food wrap and let it cool completely.

  6. Chop the white chocolate into pieces and melt it over a double boiler. Heat the sweet cream in a saucepan, being careful not to let it boil. Pour the warm cream into the bowl with the melted chocolate and mix well with a hand whisk until you have a smooth chocolate mixture. Then, fold in the mascarpone and vanilla extract. Cover the bowl with the chocolate mixture and refrigerate for 2 hours to cool thoroughly.

  7. Beat the cooled chocolate mixture with an electric mixer until stiff peaks begin to form on the surface. Spread about 1/3 of the cream over the moistened sponge cake. Arrange the raspberries in a straight line down the center of the sponge, then roll the cake into a roulade using the baking paper. Cover the top and sides of the roulade with the remaining chocolate cream. Chill the prepared roulade well in the refrigerator.

Nutrition Information (Per 100g)

  • Calories: 286.19 kcal
  • Fat: 11.18 g
    • Saturated Fat: 5.73 g
  • Carbohydrates: 38.72 g
    • Sugars: 28.27 g
  • Protein: 5.45 g
  • Fiber: 2.91 g