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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.
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!