Biskvit Raspberry Roulade (Roulette) Cake
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This raspberry roulade even easier than making the full cake – and the raspberry frosting; SCRUMPTIOUS!! I made this again today and it turned out great!
It was so nice to have my relatives from Washington state visit this past weekend. My cousin Alla stopped by my home and we cooked together for a couple of hours.
She taught me how to make the most amazing chicken fettuccine Alfredo and this wonderful Biskvit Raspberry Roulade. I couldn’t believe how easy it was.
I admit I was always intimidated by Russian roulades; they just seemed complicated. Maybe some of them are. This one isn’t! It uses the biskvit cake recipe that I posted earlier.
This recipe makes 2 large roulades. Alla, thank you so much for sharing your cooking genius with me. It was great to catch up with you. Hope to see you again soon!
Biskvit Raspberry Roulade Cake Ingredients:
1 1/4 cup unbleached all-purpose flour *measured correctly
1/2 tsp baking powder
10 large eggs
1 cup sugar
1 tsp vanilla
What you will need:
Parchment paper (wax paper works, but its harder to peel off)
2 rimmed cookie sheets (either 11×15 or 11×17 will work, but the cake will be a bit thinner with llx17).
Frosting Ingredients:
8 oz (1 cup) cream cheese
8 oz (1 cup) sugar
8 oz (1 cup) sour cream
1 to 1 1/2 cups fresh raspberries (If using frozen; thaw in fridge then drain well on paper towels)
8 oz tub Cool Whip, thawed
How to Make the Sponge Cake Beskvit:
1. Line 2 large, rimmed cookie sheets with parchment paper and pre-heat the Oven to 350°F.
2. Separate egg whites from yolks, than in a medium bowl, whisk together yolks, sugar and vanilla until well blended.
3. Sift together flour and 1/2 tsp baking powder and mix into the yolk mixture until well blended.
4. In a large bowl, beat egg whites on high speed until they foam and are about 3 times in volume (about 2 to 3 minutes). Don’t beat too long or you will begin to lose volume.
5. Use a spatula to gently fold the yolk mixture into the egg whites until well combined. Don’t mix too much or you will lose volume. The batter should have a fluffy texture.
6. Divide the batter evenly among the two, lined cookie sheets and bake 12-15 minutes until the tops are golden and toothpick comes out clean.
7. As soon as the cake is done, turn the cake out onto a clean surface and quickly peel off the parchment paper. This is much easier to do while the cake is still very warm.
8. Immediately turn the cakes right side up and place the parchment paper on top of each of them, than quickly roll the cakes into a log. Leave the cakes rolled up and let them cool to room temperature.
9. Once cakes are cooled, unroll them gently, discard the parchment paper, and spread the top evenly with frosting (keep reading for instructions on making frosting).
10. Roll the frosted cakes up again into a log. Start rolling from the same side you originally rolled it from. Set them on a platter and refrigerate until ready to serve. Just before serving, dust with powdered sugar.
How to make Raspberry Frosting:
1. In a large bowl of a stand mixer, on high speed, beat the cream cheese and sugar together for about 1 minute (just until combined).
2. Reduce speed to medium/high and add sour cream. Mix until well combined (1-2 minutes). Scrape down the bowl as necessary.
3. Add raspberries and beat on high speed, just until mixed through (about 1 minute). The frosting will be pink.
4. Using a spatula, mix the cool whip in by hand until well combined, than spread onto the cakes or refrigerate until ready to use.
Enjoy 😀
Biskvit Raspberry Roulade (Roulette) Cake - Рулет
Ingredients
Cake Ingredients:
- 1 1/4 cup unbleached all-purpose flour
- 1/2 tsp baking powder
- 10 large eggs
- 1 cup sugar
- 1 tsp vanilla extract
What you will need:
- Parchment paper
Frosting Ingredients:
- 8 oz 1 cup cream cheese
- 8 oz 1 cup sugar
- 8 oz 1 cup sour cream
- 1 to 1 1/2 cups fresh raspberries
- 8 oz tub Cool Whip, thawed
Instructions
- Line 2 large, rimmed cookie sheets with parchment paper and pre-heat the oven to 350°F. Separate egg whites from yolks. In a medium bowl, whisk together yolks, sugar and vanilla until well blended.
- Sift together flour and 1/2 tsp baking powder and mix into the yolk mixture until well blended.
- In a large bowl, beat egg whites on high speed until they foam and are about 3 times in volume (about 2 to 3 minutes). Don’t beat too long or you will begin to lose volume.
- Use a spatula to gently fold the yolk mixture into the egg whites until well combined. Do not over-mix. The batter should have a fluffy texture. Divide the batter evenly among the two, lined cookie sheets and bake 12-15 minutes until the tops are golden and toothpick comes out clean.
- As soon as the cake is done, turn the cake out onto a clean surface and quickly peel off the parchment paper. This is much easier to do while the cake is still very warm. Immediately turn the cakes right side up and place the parchment paper on top of them, than quickly roll the cakes into a log. Leave the cakes rolled up and let them cool to room temperature.
- Once cakes are cooled, unroll them gently, discard the parchment paper, and spread the top evenly with frosting. Roll the frosted cakes up again into a log. Start rolling from the same side you originally rolled it from. Set them on a platter and refrigerate until ready to serve. Just before serving, dust with powdered sugar.
How to make Raspberry Frosting:
- In a large bowl, on high speed, beat the cream cheese and sugar together for about 1 minute (just until combined).
- Reduce speed to medium/high and add sour cream. Mix until well combined (1-2 minutes). Scrape down the bowl as necessary. Add raspberries and beat on high speed, just until mixed through (about 1 minute). The frosting will be pink.
- Using a spatula, mix the cool whip in by hand until well combined, than spread onto the cakes or refrigerate until ready to use.
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Hi. This look delicious. I am confused on why we need two cake sheets?
Hi Nazy, this recipe makes 2 cake rolls but you could divide it in half and make one if you prefer.
Oh ok. Thank you. Looks delicious I will cut the recipe on half then.
I have made this many times and love it! However I always get confused at one step. When you take the cake roll out of the over and take off the parchment paper, do you put new paper on opposite side of the roll to roll it back up? Or the same side that you took it off of?
Hi Abby, I lay it over the top of the cake (not the side that was touching the pan and parchment in the oven) and roll it back up
I used to be suggested this web site by way of my cousin. I’m now not
sure whether or not this submit is written by way of him as nobody
else understand such specified about my problem. You’re amazing!
Thanks!
Hi Natasha,
Would this frosting work for cupcakes?
Hi Jen, it’s just a little too soft for cupcakes. It would not work well for piping onto cupcakes.
Hi, was there a video for this recipe? thanks!
Hi, there is no video for this specific recipe.
Natasha, this recipe looks divine. Can you suggest the size of the sheet pan that you used in this recipe? There are so many sizes and I dont’ know which one to use. Thanks.
Hi Oksana, we have this posted in the recipe “2 rimmed cookie sheets (either 11×15 or 11×17 will work, but the cake will be a bit thinner with llx17).” Enjoy!
I made the Biskvit Raspberry Roulade and stored in the refrigerator until next day. I noticed a dark discoloring between the cream filling and the cake. Although the dessert was delicious, I was wondering what caused the discoloring???
Hi Terry, I don’t recall any discoloring – could you have possibly used a syrup or any other kind of berry that may have caused it?
Followed recipe and used frozen raspberries thawed on paper towel. I also noticed the dark discoloring on top on the cake. I had roll in refrigerator till serving. Not sure what caused the dark spotting. I did not use any syrup. I wanted to make this for Christmas gift, but now afraid of this happening again 🙁
That’s totally normal because the raspberries are juicy and rich in color and do that all the time….. they soaked/ moistened the roll that way!
what size baking sheet are you using in the pictures?
Hi Elena! We have this posted in the recipe “2 rimmed cookie sheets (either 11×15 or 11×17 will work, but the cake will be a bit thinner with llx17).” Enjoy!
I love this roulette recipe! It’s just mouth melting!!!! I made it twice already in the past 3 weeks! My husband and family love it!!! The only issue that I have making it is that when I roll it up the cream comes out and it ends up being not fully filled😏 does anyone have any advice on that or helpful tips?
Hi Yelena, I’m so glad you all love it! Here are some times that might help with the frosting: make sure you are using a thick sour cream such as Daisy brand and not the thinner Canadian or Russian style sour cream. Also, using more raspberries than what is called for might make the sauce a little thinner as the raspberries break up and release juice in the mixer. You might try refrigerating the cream for 30 minutes prior to adding it if it seems to soft.
Thank you for replying! The next time I made it, it worked out just perfect!!! Every time I make it it’s gone in seconds! People just love it and ask for it again and again! Amazing and super simple recipe but the results are just fabulous! This is now one of my on going desserts!!!! Thank you!
Sounds like you found a family favorite!
What’s the difference between this cake roll and all your other new rolls that are made easier all together like the sponge cake?
Is there a reason why one of the roll reciepes is baked at 410 and quicker?
Hi Sveta, I’ve been making them with the newer method (beat egg whites and yolks all together with sugar) since it is easier. This recipe still works but it is a little more effort (although not much, more like an extra bowl to wash ;)). I believe there is only 1 cake roll that is baked at 410 – the one that uses cake flour and has a finer crumb. My most recent blackberry cake roll might be the best example of using this sponge cake base with the method of beating the yolks and whites together. It is also baked at 350˚F and there is a handy video tutorial on it.
I was looking at your Blackberry Lemon Cake roll recipe (that one is definitely on my to-make list) and I am wondering if I could make this Biskvit Raspberry Roulade (Roulette) Cake using the same method, that is beating the eggs without separating them? This recipe continues to be a family favorite!! I have successfully frozen it with the frosting in it for 3 months and then defrosted it in the fridge and it was still awesome 🙂 Thank you so much!
Hi JQ, yes absolutely! I have been doing the non-separating method for some time. It is easier and less likely to end up with clumps of flour. I’m so glad you like it! It is also freezer friendly 🙂
Hi Natasha is there another substitute for cool whip? Or if I don’t put it in at all will it be still pretty good you think?
Hi Alla, I think the frosting will be too loose without it and the next best thing would be to replace the cool whip with freshly whipped heavy whipping cream – beat with a little powdered sugar until fluffy and spreadable.
I want to make this for Christmas dinner but I can only bake on Christmas Eve. What if I baked it on Saturday, would it still be good the next day and how would I store it? And if I go to unroll at the next day you think it should still unroll easily
Hi Alina, if you are storing the cake overnight, I would keep it rolled up and store at room temperature and assemble it the following day. You could even assemble and completely make the roll a day in advance then refrigerate and dust with powdered sugar just before serving.
I froze one and took it out the day before to defrost. It came out perfect.
Thanks for sharing that with me!
I wanted to rate this recipe 5 Stars Plus !!
This roulade is so delicious, thank you for the recipe! I have some ‘strawberry only’ people in my family and I am wondering how much strawberries I would use in this recipe? Would you use the same amount as with the raspberries? I usually convert most recipes to weight, which I find works best for me (for consistency). I am glad to see some weight amounts in your recipes.
Thank you 🙂
Joyce
I would use approximately the same amount of strawberries. Just dice them and add to the frosting. Let me know how it turns out 😁.
It turned out good, but i think it needs to be a little moist. Maybe to put some syrup before frosting…
Hi Tanya, you could add a little syrup – I think it would only taste better! 🙂
I will probably butter the parchment paper next time. The cake was stuck to it even though I tried removing it as soon as it was out of the oven:( Ended up with the cake on pieces and starting over.
Hi Kristina, you might bake a little longer (not all ovens are created equal), also I would suggest watching this video on making the sponge cake to see if it helps for next time. Also, just to be sure, did you use parchment paper or wax paper?
It was going well (even made my own cool whip because I’m in the UK), until I started making the icing. Maybe your definition of cream cheese is different to ours but mine would not whip and stayed liquid. I tried twice, but with no avail. Sour cream did not aid the process and only made it runnier. In the end I buckled and tried to make it with whipping cream, which also ended up too runny. So I have two sheets of really tasty dough currently resting in a giant bowl of failed raspberry icing.
My question is – how DID you get it to be so nice and thick?
I think it could be either the sour cream or the cream cheese. Various parts of the world have looser cream cheese and thinner sour creams. I’m not familiar with how the UK compares with US since I haven’t tried yours but for example, Canada has a very runny sour cream – more like a thin yogurt which would affect the overall frosting. You might try folding in more cool whip at this point.
Making this cake right now, waiting for the biskvit to cool off. Wanted to ask for the people that already made this before, was the cake/rulet pretty moist with just the cream itself or should I moisten the rulet with some sugar water before frosting it?
I thought it was pretty moist from the cream – the cream isn’t too stiff so the cake absorbs just enough of it to be great without having to add extra syrup, but it wouldn’t hurt to brush with a little syrup, just don’t go overboard 🙂
Natasha, if you wanted to make this cake a bit moister what alcohol/syrup would you recommend?
For this one, I’d probably just use a sugar/lemon juice/water syrup so that the raspberries in the cream would still really pop 🙂
Can this be made ahead and frozen?
The biskvit cake roll portion can be made ahead but I’ve never frozen it with cream inside. The cake layer can be rolled with parchment paper and then covered with plastic wrap before freezing it.
Hi Natasha, OMG, could have eaten the frosting all by it’s self. So glad there was some leftover. I freezed 1/3 of a roll, couldn’t see wasting it if it didn’t work. I let it defrost in the refrigerator overnight and it came out perfect, just like I made it that day. This will make my holiday baking a little easier. Kept in the freezer for about 2 months. Couldn’t wait any longer. 🙂
I love the idea of freezing the roulade. I’ve frozen sponge cake layers before but hadn’t thought to do it with the roulade. Brilliant! Thanks Susan 🙂
I made the frosting and it was very liquidy. I put it in the refrigerator. Is there any other way I can thicken it up?
Angelika, did you use fresh or frozen strawberries? If using frozen; thaw in fridge then drain well on paper towels. Also, was the sour cream, thick American kind, or the liquidy Canadian type? Either one of these things could cause liquidy frosting. it should thicken up in the fridge.
hi natasha,
when making the frosting, does the cool whip need to be defrosted (not frozen)?
Yes, thank you for pointing that out. I updated the recipe to say that the cool whip should be thawed. Thanks again! 🙂
I made this yesterday morning for the Christmas dinner. It was a big hit! I absolutely love the frosting! The only thing I did differently is I didn’t put all the frosting inside the cakes, I thought there was too much of it, but instead covered the cake rolls with the remaining frosting and with some remaining raspberries on top (I wasn’t fast enough rolling the cakes and one turned out pretty cracked so I wanted to cover it up). They turned out beautiful. Thanks for fantastic recipes, I always go to your blog if I want to find something to bake that everyone will really enjoy!
I’m so happy you enjoyed the roulade! I’m sure it was beautiful with the frosting over the top and raspberries for decor. Yum!
Thank u Natasha for this rullet ! Made it few times already and everybody was amazed how good it is
I’m so happy to hear that! Thanks Lisa 🙂
What happens if you don’t mix the flour and baking powered before adding to the egg yolks?
The baking powder should be well incorporated into the flour but it should still work out even if you missed that step. I’ve made biskvit cake without baking powder and it still worked out well 🙂
If I want to make just one roll do I just divide all the ingridents in half?
Yes! Absolutely 🙂
Made this tonight. I was waiting for the cakes’ tops to get golden but they never did and burned on the bottom after baking for 10 minutes; I had to scrape the burnt layers off with a knife to try to save them. I have gas ovens; I don’t know if that’s what caused it. Hubby still loved the final product. I really liked the raspberry filling. Next time I’ll take them out sooner or bake them at a lower temp.
It kind of sounds like they were too low in the oven. You might put them 1 rack higher next time. Hope that helps!
Looks very good! Will definatly try this one.
I hope you love it. It’s such an easy and still fancy desert 🙂
Could you post a video of this recipie? maybe on youtube and just reply with the link
I do need to do a biskvit cake video. Thanks for the tip!
i tried to make this recipie yesterday, and looking at your pictures the dough was very stiff and ours was very liquidy ,,do you know what the problem could be?
It sounds like you needed to beat the egg whites a little longer. Do your egg white mixture look the same as the photos?
Sorry. I just read the recipe again. My bad.
Hi,Natasha. Should I beat the eggs whites before I add the flour?
Hi Lidiya, yes 🙂 please see step #4: “In a large bowl, beat egg whites on high speed until they foam and are about 3 times in volume (about 2 to 3 minutes). Don’t beat too long or you will begin to lose volume.”
hey, it would be nice if you wrote down the size of the pans for your recipes,but it was great.Thanks
I always appreciate feedback. I updated the recipe and in the “things you will need” section, I added the dimensions of the pan. Thanks for the tip! 🙂
Thank you for sharing this cake! I made it for my husbands promotion party. Since it is so hot where we are I placed it in the freezer a few hours before serving and it made the cream firm enough so not to leak out of the cake.
That’s actually a really good idea! Thanks for sharing!
Hello! If I am making this for a graduation party later today then can i spread the frosting now and refrigerate it until 10 at night(start of party) or should I spread it right before?……..
You can do it either way. I would do it now and get it over with then dust with powdered sugar right before your event 🙂
Hi Natasha, i have a question for you. In a recipe you mentioned that it makes 2 roulades. If i want to make one, do I just divide the ingredients by half? Thanks!
Yes exactly! 🙂
Hi Natasha, beautiful website! Thanks for all of your hard work!! So I made this rulet last night and am excited to bring it to my hubby’s company today:) Not before I try a piece myself, of course;) Question for you about the parchment paper: I used the foil that I had sprayed down with pam and yes, it was so hard to peel off at the end! Fortunately I was able to painstakingly peel it off both korzhiki without that much damage! Where do you get parchment paper??? Thanks!!
The best price is at Costco and you get a huge roll that lasts forever so you don’t feel guilty about using it. 🙂
Hi! If I want to make only 1 roulette should I just cut the entire recipie in half?
Yes absolutely, just make half of the recipe! 🙂
Its nothing. Its Always a competition with all my sisters in law. Next time you in town in Ohio, ill invite you for a family gathering, you will then be impressed
Sounds like fun!! 🙂
I made this roll before, my mother in law loved it. And now im making it for my sons first birthday party on Saturday along with Kievskiy, Myraveinik and Spartak… all from your site. thank you.
Wow I’ve never made that many cakes for any occasion! I’m super impressed!
The biskvit was easy to make and all in all wonderful! The frosting part i thought was a little runny…if I make this dessert again, i will definitely use the biskvit part of the recipe but would need to come up with a different filling. Thanks for the simple, and step-by-step instructions!
Fresh raspberries or chopped strawberries aren’t as juicy so the frosting will be firmer. Hope this helps a little.
That looks delish..
I would like to make this recipe in half, do you think I could cut the ingredients down and still get a nice biskvit roll?
Yes, that will work 🙂
it was so good .thanks for the recipe.MErry Christmas.
I loved this recipe! Thank you for the easy to follow pictures! As soon as I saw it on your blog I couldn’t wait to try it!
Hi, Natasha, what is the size of the baking pan?
I have used 11×15 and 11×17, either one will work :).
This raspberry roll was delicious! Simple to make if one has the basics of baking. I make a similar recipe I use 9 eggs, 1 cup of sugar, 1 cup of flour (sifted). Beat eggs whites with sugar till glossy peaks form (carefull not to overbeat). Gentley fold in the egg yolks, and then even more gentley fold the sifted flour. Sometimes I add a little vanilla. Bake at 350 till golden ….. I like to used cooked condensed milk with melted chocolate. I love love your website, thanks for all the awesome ideas and the hardwork that you put into this site. 🙂 May God bless you Natasha and your cute little family!
Thank you for sharing your version Lena, and you are welcome 🙂
What is the size of the cookie sheets that you used? I have two diffrent once home
Hi Natasha! I am your fan. Thanks to you i am baking now. Really. I could never do it, but now my mom gets recepies from me. This ryletu are sooooo good. I already made them 2 times, and doing it again today!!! Thank you for all of your great posts.
Thank you and I’m just thrilled you love the recipe 😉
I did something wrong when I was rolling the korzh cuz it cracked all over so instead of throwing it out and making a new one, my sister and I made a new recipe with it. I broke the korzh into little squares, mixed with your rasberry cream (so delicious!) put Jello cut in squares on top, more cream and topped it with fresh raspberries and strawberries. It turned out SO delicious that people were asking me for the recipe.lol It was like a fruitcake salad. Thanks for all your recipes-they are amazing and so delicious. God bless!
Oh sounds like you’ve created a nice recipe! I’ll have to try it. It won’t crack as much if you roll it as soon as it comes out of the oven. You have to move quickly for best results, but your creation sounds so good!!
Natasha, why 10 eggs? its not too much? just asking… i wanna try this recipe, it looks delicious!
Biskvit does use alot of eggs. That is correct 🙂
Absolutely loved this cake!! By far my favorite!!!
I never have leftovers after the party. I’m glad you enjoyed it.
I made this for my brother’s birthday party, everyone loved it:D, except for the frosting, it soaked in even though i put a lot of it inside? Otherwise it was scrumptious!
It turned out very delicious. Thanks for posting.
So glad you liked it 🙂
Hi Natasha. so i made this Roulette with my hubby over the weekend and when we we tried it the dough part was rubbery (not so tasty), the frosting did turn out good. Do you know what happened. I followed ur recipe exactly.
Hmmm. I haven’t had the experience yet. Did your cake look like the one in the pictures or was the cake part thinner? Here are some possible solutions; a common problem is either beating the egg whites too long or not long enough. It’s hard to say what to recommend without seeing your cake, but it probably needs a little more beating based on your description. Next time I make these roulades, I will post more detailed pictures of what the batter should look like. Also, bake them together. If you let it sit on the counter too long, it will start losing volume. It’s meant to be mixed and baked pretty much right away. This cake recipe does need more photos; we are getting better about that. Anyway, sorry the cake part didn’t work out. Next time I make it, I’ll get better pictures posted for this recipe.
i baked the cake right away. and it did come out like yours. not sure what happened. To tell you the truth im good at cooking but def not baking 😉 and thats ok
oh!!! i have tried this once and miserably failed. the problem was my dough got very skinny and flat and the ends burned. we ate the middle part and dipped it in the filling. oh and it got stuck to the parchment paper or wax paper. i can;t remember which one i used. im afraid to try this but my mom made it a long time ago and it was deliiiiishssssshhhhhhhhhhhhh
If you use wax paper, you need to remove it right away as soon as you take it out of the oven. If you wait, it will stick. Also, they usually reason it gets too skinny is because the egg whites aren’t whipped enough (or overwhipped and dry), so when you blend it, it’s not a fluffy enough dough. Sorry it didn’t work out for you. I have another recipe for roulade that is on my to-do list. Maybe that one will be a little easier.
I have been baking for sometime now, but was never really good at making a Roulette.. after trying this recipe I love making them. It turned out sooooo good and perfect the first time. Thanks for the recipe 🙂
You’re so welcome! Which reminds me, I haven’t made this in a few months, I better put it on my list for Sunday 🙂 Thanks Inessa
Hello Natasha, first off I want to say I absolutely love your website. Made the tres leche cake a few weeks ago and it was wonderful. I want to make the rullete but don’t have any cream cheese..can you suggest another cream I could use?
I don’t really have any other frosting as stiff as this one. This roulade needs a thick frosting.
This was really good, and the fresh raspberries go great:) thanks!!
Luda, you are on a roll! Did you do some kind of cooking spree? 😉 Thanks for coming back and letting me know that you liked the recipe. It’s so encouraging to me!
Hi Natasha,
I was so nervous to try to bake this dessert I do not u freally consider myself as a baker more of a cook. However, it did turn out fantastic and a crowd pleaser everyone loved it. I also have tried one of your salads the broccoli and raisin one it was soooo delicious and every time I make it it is all gone so now i make it in double portions. Thanks for all your posts they all look so yummy to make, hopefully in the near future I can try them all.
Hello. I made these over the weekend for our family reunion and they came out just wonderful. In regards to cream…I made the cream while the biskvit was baking, then when the biskvit was out cooling my cream was cooling in the fridge too, otherwise I could see it being runny esp. if you leave it out on the counter. (also I heard that if you use powdered sugar instead of the granulated sugar it will hold the cream better because it has corn starch in it.)
Hi Dina – glad it worked out for you! 🙂 Thank you for the tip. I’ll try that next time!
Hi, Natasha
I made this last night. It came out tasting delicious. My only problem was that my frosting came out too soft. It tastes great, but my cake looks a little messy and the frosting drips out. The only thing I did different from your recipe was that I made my own cool whip (by whipping real whipping cream and adding sugar). Do you think that could be the reason? I’d appreciate any suggestions you can give me.
Thank you. I am a big fan of your blog.
Thank you! Making your own whipping cream won’t be as firm as using cool whip. Try the recipe I have posted for my cherry layer cake and see the tips I posted for making your own whip cream.
Made this last night, tastes really good, and the recipe came out perfect. I also want to try to make with mom’s frosting. Thank you
i made this last night and my hunnie asked to take some to work with him so he could brag to his employees lol. It was very satisfying with hot tea:) thanks natasha.
I have been searching for a website such as this for quite a while. You are amazing and I seriously love you! Thank you so much for everything.
Hi Natasha, Thanks for the recipe. For some reason my roulette came out tasting like egg too much…??
Did you use large or extra large eggs? I updated the recipe to specify LARGE eggs. It may just be a matter of taste or preference.
I did it today so delicous! thanx natasha
I’m always happy to hear when people try the recipes and like them. I really enjoy making these too and they look like they take forever to make, but not really 🙂
Natasha your ruletiki is so beautiful!!! I tried to make these before, but always had problems with biskwit. Even with only 3 eggs I was getting a huge sponge. I guess it was because I beat whites too long. They actually don’t lose volume (at least in my case). Need to try your recipe.
As for frosting… you know I’m not a fan of Cool Whip …I ‘ll probably try mascarpone and whip cream (last time I got it right for tiramisu). Actually, I just got an idea: if you add some sweetened coffee on sponge and cut it into a cake it will become aka tiramisu J. these ruletiki would be great with chocolate cream (thinking Nutella, but not sure about ingredients in it(palm oil…)). My hubby does not consider any desert without chocolate or coffee.
I am a chocolate lover myself and I’ve been working on a chocolate roulade.
Just like with meringue, I found that if I beat the whites too long, they get too stiff and then it didn’t blend into the dough very well and the final didn’t have the volume it needed.
This looks so good…I think I’ll try it this weekend. I don’t think I’ve ever made roulette before and it always seemed like more work than regular cake–glad to hear it’s actually easier. Love your blog, by the way–keep up the good work!
Thanks Natalia, I hope you like the roulette. It sure was a crowd pleaser when I made it.
i tried this recipe on the weekend and have to say the roulade was DELICIOUS..took it to a party and everybody loved it.. I couldnt find raspberries that day so i just did it with strawberries and it was very yummy.. I am imagining that with raspberries would be even better, so will do next time. Anyway, i just wanted to comment and say Thank You for posting this easy recipe.
So glad you enjoyed it – thanks for letting me know! I was surprised at how easy it was too. Good to know that it works equally well with strawberries.
I’ve also tried doing the cream and after i frost the cake sprinkle whole blueberries.Chopped strawberries. Chopped peaches you can almost add fruit in it or nuts. Or plain cream on cake…. Use your imagination cant go wrong or even do two fruits or fruit and some chopped nuts
.
Looks very good, a lot of times i just add a layer of any fruit jelly or jam and than the frosting. Makes the roulade very moist and ready to eat with in a very short time.
That’s a great alternative to speed things up :).
I, too, was always intimidated by ruletiki in Russia. Everyone I knew there just bought them, so I appreciate this how-to tutorial. Thanks!
sounds so yummy. definitely a recipe to try out.
Good job girls! this is one delicious desert 🙂 in fact i have half of one in my fridge (thanks to natasha)
Yes, you’re welcome. I was wondering if you remembered to take that from mom’s house.
This sounds and looks so delicious! I’ve never made a cake roll before because I’m intimidated but I know I will try this one first–the frosting sounds wonderful.
I was surprised at how easy it was to make it. Its so much easier than a full cake. Hope you enjoy it!