Biskvit Raspberry Roulade Recipe With Fresh Berry Filling

Name: Biskvit Raspberry Roulade
Prep time: 45 min
Cook time: 15 min
Total time: 1 h
Cuisine: European
Ingredients: 1 1/4 cups unbleached all-purpose flour; 1/2 teaspoon baking powder; 10 large eggs; 1 cup sugar; 1 teaspoon vanilla extract; 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 frozen, thaw and drain well); 8 oz tub of whipped topping, thawed

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Why You’ll Love This Biskvit Raspberry Roulade

Imagine whipping up a dessert that’s not only delicious but also simple enough for a busy weeknight. This Biskvit Raspberry Roulade combines a light, fluffy sponge with fresh berry goodness, making it a hit for family gatherings or a quick treat. Picture yourself sharing this with friends and seeing their smiles it’s that kind of recipe that brings people together around the table.

This Biskvit Raspberry Roulade is incredibly simple and quick to make, perfect for both beginners and busy cooks. The ingredients are straightforward, and the steps are designed for efficiency, allowing you to enjoy a homemade dessert without lengthy preparation. Packed with fresh raspberries and wholesome ingredients, this roulade offers nutritional benefits like antioxidants, vitamins, and fiber, making it a guilt-free indulgence.

What’s more, the recipe is highly adaptable to various dietary needs, whether you’re vegan, gluten-free, or watching calories. The unique combination of fluffy biskvit sponge and tangy raspberry filling creates a standout flavor that’s both sweet and tart, ideal for everyday enjoyment or special occasions. I just tried making this with my family last weekend, and the way it turned out had everyone asking for seconds!

Jump To

1. Why You’ll Love This Biskvit Raspberry Roulade
2. Essential Ingredients for Biskvit Raspberry Roulade
3. How to Prepare the Perfect Biskvit Raspberry Roulade: Step-by-Step Guide
4. Dietary Substitutions to Customize Your Biskvit Raspberry Roulade
5. Mastering Biskvit Raspberry Roulade: Advanced Tips and Variations
6. How to Store Biskvit Raspberry Roulade: Best Practices
7. FAQs: Frequently Asked Questions About Biskvit Raspberry Roulade
8. Biskvit Raspberry Roulade

Essential Ingredients for Biskvit Raspberry Roulade

To create this delightful Biskvit Raspberry Roulade, you’ll need a few key items that come together to form a perfect balance of flavors and textures. Fresh raspberries add a burst of tartness, while the cake base keeps things light and airy. Let’s break down the essentials so you can shop smart and get baking.

For the cake:
– 1 1/4 cups unbleached all-purpose flour
– 1/2 teaspoon baking powder
– 10 large eggs
– 1 cup sugar
– 1 teaspoon vanilla extract

For the frosting:
– 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 frozen, thaw and drain well)
– 8 oz tub of whipped topping, thawed

You’ll also need some basic equipment to make the process smooth: parchment paper and 2 rimmed cookie sheets (either 11×15 or 11×17 inches). This setup ensures your cake bakes evenly and rolls without a hitch. If you don’t have parchment paper, wax paper can work, but it’s trickier to peel off, so plan ahead for the best results.

How to Prepare the Perfect Biskvit Raspberry Roulade: Step-by-Step Guide

Ready to dive into making your own Biskvit Raspberry Roulade? It’s easier than you might think, and I’ll walk you through each part with tips to keep things fun and stress-free. Start by gathering your ingredients and clearing some space in the kitchen this is a recipe that rewards a little patience with amazing results.

Getting Started with the Batter

Preheat your oven to 350°F (175°C). Line two rimmed cookie sheets with parchment paper to prevent sticking. Separate the egg whites from the yolks, placing them in separate bowls for easy mixing.

In a medium bowl, whisk the yolks, sugar, and vanilla extract until well blended. Sift the flour and baking powder together, then gently mix them into the yolk mixture until combined. This step keeps the batter light, which is key for that fluffy texture we all love.

Whipping and Baking

Beat the egg whites on high speed until they become foamy and increase to about three times their original volume, which takes roughly 2-3 minutes. Be careful not to overbeat, as that can make the cake tough. Gently fold the yolk mixture into the egg whites to maintain that airy feel.

Divide the batter evenly between the prepared cookie sheets and bake for 12-15 minutes, or until the tops are golden and a toothpick inserted comes out clean. Once done, immediately invert the cakes onto a clean surface and carefully peel off the parchment while it’s still warm.

Assembling and Finishing

Turn the cakes right side up, lay parchment on top, and roll each into a log while they’re still warm this helps prevent cracking later. Let them cool to room temperature. For the frosting, start by beating the cream cheese and sugar on high speed for about 1 minute until just combined.

Add the sour cream and mix on medium/high speed for 1-2 minutes, scraping the bowl as needed. Then, add the raspberries and beat on high speed for about 1 minute until the frosting turns pink. Gently fold in the whipped topping until well blended.

Once the cakes are cool, unroll them gently, remove the parchment, and spread the frosting evenly on top. Re-roll the cakes from the original side and refrigerate until ready to serve. Dust with powdered sugar before serving for a nice finishing touch. I remember the first time I made this; the aroma filled the house and made it feel like a celebration!

Dietary Substitutions to Customize Your Biskvit Raspberry Roulade

One of the best things about Biskvit Raspberry Roulade is how flexible it is for different diets. Whether you’re vegan or gluten-free, you can tweak this recipe without losing its charm. Let’s explore some easy swaps that keep the dessert tasty and inclusive.

Replace eggs with 3 flax eggs (3 tbsp ground flaxseed mixed with 9 tbsp water) for a vegan version, or use aquafaba whipped to stiff peaks as an egg white alternative.
Switch to gluten-free flour blends for the all-purpose flour if you’re avoiding gluten just note that we haven’t tested this yet, so results might vary slightly.
For low-calorie options, try natural sweeteners like stevia in place of sugar, and use light cream or yogurt instead of full-fat versions to cut back on calories.

Protein alternatives like these help maintain the structure, while you can swap raspberries for other berries or add flavors like lemon zest to the cream. These changes ensure everyone at your table can enjoy a slice, no matter their preferences.

Mastering Biskvit Raspberry Roulade: Advanced Tips and Variations

Once you’re comfortable with the basics, it’s time to level up your Biskvit Raspberry Roulade game. These pro tips will help you achieve bakery-quality results every time. For instance, whisk egg whites at room temperature for maximum volume, and sift dry ingredients to avoid lumps for a smoother batter.

Flavor and Presentation Ideas

Experiment with fillings like lemon curd or chocolate ganache to add excitement. If you want a gourmet twist, try incorporating finely chopped nuts or a dash of rosewater into the frosting. For presentation, slice with a serrated knife for clean edges and garnish with edible flowers or a dusting of cocoa powder.

Make-ahead options are great for busy days; bake the sponge ahead and wrap it tightly, then prepare the filling separately. This way, you can assemble just before serving for the freshest taste. I love how these variations let you explore berry-based desserts while sticking to the core of this recipe.

Additional Variations

Variation	Description
Vegan Twist	Use plant-based cream and flax eggs for a dairy-free option that still holds its shape.
Low-Sugar Version	Swap sugar with stevia and opt for fresh fruit to enhance natural sweetness.
Nutty Addition	Mix in chopped almonds for added crunch and a fun texture contrast.

These expert tips help make your Biskvit Raspberry Roulade a refined treat. If you’re into more chocolate options, check out similar chocolate-infused recipes on our site for inspiration.

How to Store Biskvit Raspberry Roulade: Best Practices

Proper storage keeps your Biskvit Raspberry Roulade tasting fresh and delicious. After all that effort, you want it to stay as good as new. Store the roulade covered in plastic wrap or an airtight container in the fridge for up to 2 days to keep it moist.

For longer-term options, wrap it tightly in cling film and aluminum foil to freeze for up to 1 month, then thaw in the fridge overnight. Serve it chilled or at room temperature, as reheating might affect the cream filling. When meal prepping, prepare components separately and assemble fresh for the best texture.

The cake can be frozen with frosting for up to three months; just thaw in the refrigerator before serving. Use thick sour cream in the frosting to avoid it becoming runny, and always dust with powdered sugar just before serving for that perfect finish.

FAQs: Frequently Asked Questions About Biskvit Raspberry Roulade

How do I make a Biskvit Raspberry Roulade from scratch?

To make a Biskvit Raspberry Roulade, start by preparing a light sponge cake batter using eggs, sugar, flour, and a pinch of salt. Bake the batter in a thin, even layer on a baking sheet lined with parchment paper. While the cake cools, whip cream and fold in fresh raspberry puree or crushed raspberries for the filling. Once the cake is slightly warm, spread the raspberry cream evenly, then gently roll the cake into a log shape using the parchment paper to help guide it. Chill the roulade for at least an hour before slicing and serving to let the flavors set.

What are the best tips for rolling a perfect raspberry roulade without cracking?

To avoid cracks when rolling a Biskvit Raspberry Roulade, roll the cake while it’s still warm but not hot, directly after baking. Use the parchment paper to lift and roll the cake evenly. Allow it to cool completely in the rolled shape to set the form. When unrolling to add filling, handle the cake gently and spread filling close to the edges to prevent air gaps. Rolling too tightly or overfilling can cause cracks, so aim for a moderate, even layer of raspberry cream.

Can I use frozen raspberries for the raspberry filling in my roulade?

Yes, you can use frozen raspberries for the filling. To maintain the best texture, thaw them fully and drain any excess juice before blending or crushing. This prevents the filling from becoming too watery, which might soak into the sponge and make it soggy. For a smoother filling, cook the thawed raspberries with a little sugar and strain the seeds out. Then mix the puree into whipped cream or mascarpone for a balanced, flavorful filling.

How long can I store a Biskvit Raspberry Roulade, and what’s the best way to keep it fresh?

A Biskvit Raspberry Roulade can be stored in the refrigerator for up to 2-3 days if wrapped tightly in plastic wrap or kept in an airtight container to prevent drying out. For best taste and texture, consume it within 24 hours. If you need to store it longer, consider freezing the roulade without the whipped cream filling, then thawing it in the fridge before adding fresh raspberry filling. This helps preserve the sponge’s lightness and freshness.

What are some popular variations of Biskvit Raspberry Roulade that I can try?

Popular variations include adding lemon zest or vanilla extract to the sponge for extra flavor, incorporating cream cheese or mascarpone into the raspberry filling for richness, or layering the roulade with fresh raspberries on top of the filling for added texture. You can also dust the finished roulade with powdered sugar or drizzle melted dark chocolate for visual appeal and taste contrast. These tweaks make the classic dessert more personalized and appealing.

Biskvit Raspberry Roulade Cake Recipe with Fresh Berry Filling