- I use a Hungarian sponge cake recipe as the base for this raspberry-whipped cream roll or roulade. It can be made with any whole berry -- raspberries, small wild strawberries, blueberries, blackberries, boysenberries.
Here's a larger picture of raspberry-cream roulade.
Makes 12 to 16 slices Hungarian Raspberry-Cream Roll or Malna Piskotatekercs
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Ingredients:
- 1 recipe Hungarian Basic Sponge Cake (see below)
- .
- Filling:
- 1 (12-ounce) can raspberry filling
- 1 cup heavy whipping cream, whipped and refrigerated
- 1 (8-ounce) package softened cream cheese
- 1/2 cup granulated sugar
- 1 tablespoon vanilla
- 2 or 3 pints fresh raspberries, rinsed and air dryed
- Confectioners' sugar
Preparation:
- Prepare the Hungarian Basic Sponge Cake recipe as directed.
- Meanwhile, whip the cream and refrigerate it. In a large bowl, beat the cream cheese, sugar and vanilla until light and fluffy. Fold in the whipped cream and refrigerate until ready to assemble.
- When the sponge cake is cool, unroll it and trim off any crusty edges. Spread evenly to the edges with raspberry filling
.
- Top the raspberry filling with an even layer of whipped cream mixture spread to the edges. Place whole raspberries in straight horizontal lines on entire surface of cake. Using the parchment paper as an aid, lift the sponge from the bottom and roll up into a tight roll. Refrigerate several hours to firm up.
- When ready to serve, transfer to a pretty platter, dust with confectioners' sugar and cut into 1/2-inch slices. Serve with a dollop of whipped cream and a few berries, if desired.
