Hungarian raspberry cream roulade recipe

Hungarian Raspberry Cream Roulade recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This Hungarian raspberry cream roulade recipe is a delightful dessert that combines the tangy sweetness of raspberries with a light and fluffy cream filling. The roulade is made by rolling a thin sponge cake filled with a luscious raspberry cream, creating a visually stunning and delicious treat. The combination of the tart raspberries and the creamy filling makes this dessert a perfect balance of flavors. Whether you're serving it for a special occasion or simply indulging in a sweet treat, this Hungarian raspberry cream roulade is sure to impress.

Keywords: Hungarian, raspberry, cream, roulade, dessert.

Hungarian raspberry cream roulade recipe details

Hungarian raspberry cream roulade recipe, recipe Rating: 4.7
Number of votes:119 

Ingredients

	For the sponge:
6 large	eggs, separated
1 pinch(es)	salt
6 tbsp	sugar
4 tbsp	plain flour
	For the Filling:
1 large can(s)	raspberry filling, about 350ml size
240 ml	whipping cream, whipped and chilled
250 g	cream cheese, softened
110 g	caster sugar
1 tsp	vanilla extract
500 g	raspberries, rinsed and dried
	icing sugar, to dust

Instructions

To make the sponge: preheat the oven to Gas Mark 5, 190C, 375F.

Line 1 or 2 (if using full quantity), quarter-sheet 9×13 inch pans with baking parchment. Lightly oil the parchment or use a cooking spray.

Whisk the egg whites with the salt and 1 tbsp of water until stiff but not dry. Add yolks one at a time while on slow speed. This should take about 2 minutes.

Add the sugar 1 tbsp at a time also on slow speed, about 4 minutes. The batter should at this time be light and fluffy. Sprinkle in 1 tbsp of flour and gently fold it in by hand. Repeat in the same manner with remaining flour.

Pour batter into prepared tin, level with a spatula or palette knife and bake for 12-15 minutes. Do not overbake – if overbaked, the sponge will crack or split when rolled!

Remove from oven. Place another sheet of parchment over the top of the cake and invert it onto the worktop. Remove lining parchment and roll the sponge in the fresh parchment and allow to cool completely before adding filling.

To prepare the filling: beat the cream cheese, vanilla and sugar until light and fluffy. Fold in the whipped cream and refrigerate until ready to assemble.

To assemble: unroll the sponge and trim off any crusty edges; it is customary to present the roulade with a cut edge of sponge showing. Arrange the sponge so that one of the narrower edges is towards you. Spread the raspberry filling evenly and right to the edges. Top with an even layer of whipped cream mixture and spread that to the edges.

Arrange the raspberries in straight horizontal lines over the entire surface of the cake. Using the parchment paper as an aid, roll the sponge once again from the bottom upwards as tightly as possible without squeezing out any of the filling. Refrigerate for several hours before cutting and serving.

Transfer to a platter, open edge below, dust with icing sugar and cut into ½-¾ inch, 12-18mm slices to preference. If using the smaller slice, this will be sufficient for approximately 14-16 servings. Add a few extra berries per serving if wished.

About the recipe:
The pastry ingredients given are sufficient for 1 half-sheet size sponge, or 2, quarter-size sponges. This recipe requires just one quarter-sheet sponge, 9×13 inches, or 22x28cm approx. You may therefore prefer to halve the quantities to make a single sponge. When baked, the hard edge crusts are removed to give a finished sheet approximately 8×12 inches.

Many Hungarian desserts start by using half- or-quarter-sheet sponges. Sometimes 8-inch rounds are pressed out and may form either the base and/or top for something, or several are made and used in one of the multi-layered constructions much favoured in Eastern Europe, the influence supposedly originating in what was the Austro-Hungarian Empire prior to 1918. The fillings may be cream possibly with soft fruits, custards or something quite different. There are some similar French desserts, possibly influenced by nineteenth century Viennese tastes.

Preparation time:
ca. 1 hr
Resting time:
ca. 9 hrs
Grade of difficulty:
medium
Calories per portion:
n/a