How To Decorate A Cake With Raspberries

An amazing Russian dessert. Easy sponge Block Roulade with Raspberries, a rich and delicious dulce de leche cream and pureed raspberries. The perfect block roll for guests or the Holidays.

If you enjoy roulades, endeavor our Coffee Roulade or our Poppy Seed Roulade.

This post may contain affiliate links. Please read our disclosure policy.

How to make Sponge Cake Curl (Biskvit)-

1. Divide egg whites and egg yolks.
2. Shell egg whites with saccharide until stiff peaks grade.
3. In a separate bowl, beat egg yolks and sour cream.
4. Add the egg yolk mixture to the egg whites and gently combine.
5. Add together flour, mix until well incorporated. Don't overbeat the batter.

How to Make Curlicue-

1. Spread concoction onto a baking canvas and bake. (Use a blistering sheet that'south about 12″x17″.
2. In one case baked, release edges of cake with a sharp knife and scroll up into a roulade.
3. Let to completely cool before unrolling and then the cake doesn't crack.

How to Make Dulce De Leche Cake Foam-

1. Trounce butter, foam cheese and powdered sugar until creamy.
2. Add half of the dulce de leche, gently mix. Add remaining dulce de leche, mix again.
3. Fold in cool whip.
4. Air-condition cream until ready for utilize.

How to brand Raspberry Puree-

1. Blend together the raspberries with powdered sugar.

How to Get together Cake Roulade-

1. Gently unroll block roll.
2. Generously spread with pureed raspberries.
3. Spread 2/3 of the cream over puree.
4. Gently roll cake into a roulade.
5. Add cream to tops and sides of curlicue.

Prepare chocolate decor-

1. Melt chocolate.
2. Spread chocolate in a thin layer on parchment paper, rest until chocolate sents.
3. Break chocolate into pieces.

Prepare Chocolate Ganache-

1. In a saucepan, over depression rut, combine one-half and half with chocolate chunks.
2. One time the chocolate begins to cook, turn off the rut and continue stirring until chocolate melts completely.
3. One time ganache cools, coat top of roulade.

How to decorate Cake Roulade with Raspberries-

1. Add fresh raspberries to superlative of block roulade.
2. Add chocolate pieces.
3. Garnish with mint, if desired.
4. Cover and keep cake refrigerated.

TIP: For easier cleanup, place parchment newspaper that was used during blistering nether the roulade. When the decorating is completely stop, elevator cake and remove parchment newspaper.

If you lot brand this Cake Roulade with Raspberries, don't forget to tag us on social media, #ValentinasCorner. 🙂 We love to encounter your creations.

Cake Roulade with Raspberries

Cake Roulade with a raspberry puree and rich dulce de leche cream, topped with a chocolate ganache and fresh raspberries.

Prep Fourth dimension: twoscore minutes

Cook Time: 20 minutes

0 minutes

Total Fourth dimension: 1 hr

Servings: 12 servings

Cream-

• eight oz cream cheese, room temp
• 2 Tbsp unsalted butter
• 1/3 cup powdered carbohydrate
• 14 oz dulce de leche
• four oz cool whip, thawed

Chocolate ganache-

• 1/2 cup milk chocolate, chopped
• 2 ½ Tbsp one-half and half

Decor-

• 3 oz fresh raspberries
• three oz chocolate chunks, melted

• Preheat oven to 355°F.

• Line baking canvas with parchment paper. Spray with baking spray and lightly dust with flour. Set aside.

• Split up egg whites from egg yolks. Beat out egg whites on high speed well-nigh 2 minutes. Slowly add carbohydrate and crush another two minutes until potent peaks form.

• In a separate bowl, beat egg yolks and sour cream. Add yolk mixture to egg white and requite a quick mix on depression speed.

• Combine flour and baking powder. Add one-half the flour. Mix with a spatula. Add together the rest of the flour and mix. Don't overbeat the batter.

• Pour mixture into a baking sheet. Bake 12-xiv minutes. Check the eye of the cake for readiness with a toothpick, it should come up out clean.

• Remove cake, allow to cool about a minute, release edges of the cake with a sharp knife, if needed. Gently curlicue up the block. Allow cake to cool completely

• Prepare cream:

  Vanquish butter, cream cheese and powdered sugar. Add one/3 of the dulce de leche, gently mix, and another i/3 and mix, add the residuum and mix. Fold in absurd whip with a spatula Refrigerate until ready to use.

• Set raspberry puree:

  Blend the raspberries and powdered saccharide (or mash with a fork).

• Assemble cake:

  Slowly unroll block. (don't discard the parchment paper). Distribute the raspberry puree over cake.

• Have the cream and spread about 2/3rd of the cream onto the roulade.

• Slowly roll the cake back up.

• Cut the used parchment newspaper in one-half. Place onto the block platter you volition be using. Add together roulade in the center of the platter on summit of parchment newspaper.

• Cover the tops and sides of roulade with cream.

• Ready chocolate for decor (optional). Melt chocolate and spread over parchment paper into a rectangle, allow to set. Break the chocolate upwardly into chunks for decor.

• Set up ganache.

  Heat half and one-half, pour over chocolate chunks and comprehend. Once chocolate begins to cook, stir until ganache is smooth and creamy. Cool ganache.

• Take the cooled ganache cover sides and top of the roulade.

• Add the fresh raspberries to the top of the roulade. Add chocolate chunks.

• Gently lift 1 side of the roulade and pull our parchment newspaper. Do the same to the other side. No need wipe the platter for minutes, it's overnice and clean.

• Cover and refrigerate at to the lowest degree 2 hours.

• ENJOY!

Calories: 250 kcal Carbohydrates: 38 chiliad Protein: four g Fat: 10 g Saturated Fat: 5 g Cholesterol: 77 mg Sodium: 39 mg Potassium: 155 mg Fiber: 2 k Sugar: 26 g Vitamin A: 200 IU Vitamin C: iii.7 mg Calcium: 53 mg Iron: one.three mg

(The diet information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

< div>

Source: https://valentinascorner.com/cake-roulade-raspberries/

Posted by: greenwoodablat1998.blogspot.com

Share this post