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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.
