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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. 
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 🙂