Raspberry roll recipe. Raspberry roll. Cooking a dish step by step with photos

Ingredients:

For the test:

• eggs - 2 pieces;
• condensed milk - 380 milliliters;
• flour - 1 glass;
• baking powder - 1 teaspoon.

For cream:

• sour cream 20% - 400 milliliters;
• cream 33% - 200 milliliters;
• powdered sugar - 170 grams;
• raspberries or other berries - 1 cup.

For decoration:

• powdered sugar.

The fastest raspberry roll. Step-by-step preparation

1. The first step is to turn on the oven to warm up.
2. Making the dough for a roll. I really like that you don't need to beat anything. We must take a container, break two fresh eggs into it, add condensed milk (buy high-quality condensed milk, because if there are pieces of sugar in it, the biscuit will crunch unpleasantly, and this will spoil the impression), flour and baking powder. Just before you pour out the flour, you need to sift it.
3. Mix well with a whisk.
4. Believe it or not, our dough is ready! Now take a baking sheet and place parchment paper on it (no need to grease it with oil). There's a little secret here. To make the biscuit bake faster, heat the baking sheet for 5 minutes in the oven.
5. Pour the dough and, using a silicone spatula, distribute it over the entire area of ​​the baking sheet.
6. And you can bake! Leave the future roll in the oven for 8-12 minutes at 180 degrees.
7. The finished sponge cake looks like this: the bottom is well toasted and the top is light and sticky (due to the condensed milk).
8. Now pay attention! We roll the finished biscuit together with paper into a tight roll and put it in the refrigerator to cool. It will be easy to remove the paper later.
9. Grease the cooled biscuit with your favorite cream. I love sour cream, so I use that. To prepare sour cream, mix thick sour cream with powdered sugar, add cream and beat until thick.
10. Brush the sponge cake with cream, sprinkle with berries and roll. You can take any berries. I love making it with raspberries, you can use cherries, sweet cherries, blackberries or fruit.
11. If the roll suddenly falls apart a little, you can wrap it in foil or parchment and put it in the refrigerator for an hour. But if you don’t have time for this, carefully cut and serve. Sprinkle powdered sugar on top.

The raspberry roll turns out incredibly tasty. It is impossible to tear yourself away from him. Now you are not afraid of the appearance of unexpected guests. With this recipe you are fully armed. Cook for your loved ones, delight everyone with delicious pastries. And don’t forget to check out “Very Tasty.” You will find many more great recipes here. Enjoy your tea!

proven recipes section

dough recipe

Raspberry roll

Baking a sponge roll is not at all difficult, especially since its preparation requires simple ingredients and a little time. Such a roll will decorate a holiday tea party, gather the whole family for intimate conversations, and can be a tasty treat for unexpected guests.

Raspberry roll is very tasty: soft dough soaked in berry syrup, a wonderful treat for tea or coffee.

Raspberry roll recipe:

In order not to waste time, the oven is turned on so that it has time to warm up by the time the dough is ready. The temperature in it should be about two hundred degrees.

In a deep bowl, beat five eggs with a glass of sugar with a mixer. A glass of sifted premium flour is poured in, and the dough is mixed from one end to the other until a homogeneous consistency is obtained.

A medium-sized baking tray is lightly greased with vegetable oil and sprinkled with granulated sugar so that the finished biscuit does not stick.
The dough is poured so that it covers the baking sheet in an even layer. Place in the oven for about ten to fifteen minutes.

During baking, the oven door should not be opened so that the biscuit does not fall off and is baked airy and tender. As soon as the top of the dough is covered with a slight blush, it’s ready.

Right out of the oven while hot, the sponge cake is coated with thick raspberry jam and rolled into a tight roll. To prevent it from breaking, it is better to cut off its edges over the entire area.

raspberry roll recipe:

Eggs - 5 pieces,
- premium flour - 1 cup
- sugar - 1 glass
- oil for lubrication

Bon appetit!

As you can see, there is nothing particularly complicated in this raspberry roll recipe. This dough is suitable for many different culinary products and dishes, and the filling is very simple.

Try it, it's delicious!

I really love sponge cakes, especially in combination with fruit filling. So, on the forum I have already posted a couple of recipes for biscuits, which I baked myself, tried, and approved. But never before have I been able to bake a sponge cake that can be rolled into a roll without it breaking. Therefore, I didn’t abandon the idea. And so, finally, I decided to try the classic recipe for sponge dough, without soda, without fats and dairy products, from only flour, eggs and sugar. I've been wanting to make a raspberry roll for a long time. This time I managed to roll the biscuit dough into a roll. But, to tell the truth, the taste of the classic sponge cake disappointed me a little: the recipes for sponge cakes that I tried before (with condensed milk or sour cream), although they cracked when twisted, were tastier. Although my husband ate this roll with great pleasure and was even glad that I refused in his favor :-)

1. Making a classic sponge cake is very simple, it couldn’t be simpler. First you need to take fresh (required!) eggs and separate their whites from their yolks.

2. Add 3/4 cup sugar to the yolks.

3. Grind the yolks with sugar until white.

4. Add a glass of flour to the yolk-sugar mixture.

5. Stir the dough until smooth and set aside for a while.

6. Sort out fresh raspberries and place in a saucepan.

7. Cover the raspberries with the remaining sugar.

8. Place on the fire and heat, stirring, until the raspberries release their juice.

9. As soon as the raspberries begin to boil, pour in the diluted starch (pour 1-2 tablespoons of cold water over the starch and stir with a fork). Stir the raspberries to dissolve the starch, cook for 3-4 minutes until thickened.

10. Leave the raspberry filling to cool.

11. Place part of the dough (less than half) with a spoon on the bottom of our form, trying to distribute it evenly so that the layer of dough is the same height.

12. Beat the egg whites with a mixer. In order for the whites to beat well, they must be separated into a completely dry bowl so that there is not a single drop of water at the bottom. You can first cool the whites in the refrigerator.

13. Beat the whites into a strong foam without adding sugar or powdered sugar.

14. Add the whipped whites into the dough gradually, in small portions.

15. Stir the biscuit dough until smooth. It will become liquid, flowing.

16. Preheat the oven to 180-200 o C. Do not grease the baking sheet with anything, cover it with a sheet of parchment paper. When the oven has already heated up to the desired temperature, pour the biscuit dough into the middle of the baking sheet - it should spread out in an even layer by gravity, the main thing is that the baking sheet is on a flat surface with an unobstructed horizon.

17. Place the baking sheet in the oven and bake the biscuit for no longer than 10 minutes. The dough remains white, only slightly browning at the edges from underneath.

18. Take the finished dough out of the oven and, together with the parchment, roll the still hot dough into a roll.

19. Let the biscuit cool slightly and, carefully unrolling it not completely, remove the parchment.

20. Grease the cooled sponge cake with raspberry filling.

21. And again we roll it up.

If the roll turns out to be very long, as in my case, you can cut it in half.

When cut, the classic biscuit is not too porous; more precisely, it is porous and soft, but the pores in it are not large, but like in a small kitchen sponge. If you bake a sponge cake with soda and vinegar, it will be looser and not as dense as the classic one. Also, the density of the biscuit dough can be adjusted by the amount of flour. Some people, instead of a whole glass for 5-6 eggs, put half a glass of flour or 3/4, then the sponge cake will be even more tender, like an omelette. Yes, my filling also turned out a bit runny - the starch let me down. I bought Dr. Otker corn brand, put in 1 spoon, but it didn’t thicken at all. The first time I buy it, I should have put 2 spoons instead of one or taken less raspberries. But it turned out delicious anyway, although I expected more. For beauty, the raspberry sponge roll can be sprinkled with powdered sugar and a few whole raspberries.

The recipe belongs to Anton Kaler, chef of the culinary studio VkusnoTerria, whose master class I attended last year.

A New Year's feast in our penates is not the best moment for the premiere of dessert; As you know, by the time sweets appear on the table, not everyone is able to appreciate them. The fact that the debut was so successful suggests one of two things: either we started drinking less for the New Year, or the raspberry roll is really unusually good.

I'm leaning towards the latter option. Now that the leisurely winter holidays have arrived, you can please yourself and once again prepare dessert and, in the midst of the snowy silence, really taste the most delicate roll, imbued with the summer aromas of raspberries.

Ingredients:

• For the biscuit:
• 3 eggs;
• 75 gr. granulated sugar;
• 50 gr. flour;
• 40 gr. corn starch;
• 5 gr. vanilla essence;
• 25 gr. butter.

For cream:

• 250 ml heavy cream;
• 250 gr. mascarpone;
• 75 gr. powdered sugar;
• 100 gr. raspberries (cherries, strawberries);
• 5 gr. vanilla essence.

For impregnation:

• 100 gr. raspberry puree;

To submit:

• 200 gr. raspberry puree;
• 25 gr. mint leaves;
• 100 gr. raspberries (can be frozen)

Mix flour with cornstarch.

Beat the eggs with sugar until the mixture turns white. Add vanilla essence, stir and add flour mixture three times at a time, mixing well each time.

Line a baking tray with baking paper, grease with butter and pour in the resulting dough. Spread evenly across the pan.

Preheat the oven to 180C.

Bake the crust for 10-12 minutes or until lightly browned.

Beat the cream and powdered sugar in a food processor (start on low speed, then increase speed). Add vanilla essence and mascarpone cheese and beat again.

Cover the cake with a towel and carefully turn it over. Remove the baking paper, soak the cake with berry puree and roll along the long side.

After 5 minutes, unroll the towel, brush the cake with 2/3 of the cream (leave the far third of the cake free. Spread the berries over the cream and roll again.