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 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

Description

🍰 The Biskvit Raspberry Roulade Cake offers a light, fluffy cake combined with fresh raspberry filling for a perfectly balanced flavor.
🍓 This roulade is ideal for those who love a fresh, fruity dessert with creamy frosting that’s simple to make at home.

Ingredients

Scale

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

Instructions

1-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.

2-Getting Started with the Batter: 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.

3-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.

4-Whipping and Baking: 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.

5-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.

6-Assembling and Finishing: 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.

7-Assembling and Finishing: 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!

Notes

🌡️ Roll cake immediately after baking while warm to prevent cracking.
🥛 Use thick sour cream in frosting for better stability; refrigerate frosting if it becomes runny.
❄️ Cake can be frozen with frosting for up to three months; thaw in refrigerator before serving.

Prep Time: 45 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Baking and assembling
Cuisine: European

Nutrition

Serving Size: 1 slice
Calories: 320 kcal
Sugar: 28 g
Sodium: 150 mg
Fat: 18 g
Saturated Fat: 11 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 3 g
Protein: 6 g
Cholesterol: 125 mg

Keywords: Biskvit roulade, Raspberry roulade cake, Fresh berry roulade, Cream cheese frosting dessert