Raspberry roll

4 servings

120 minutes

Raspberry roll is an exquisite dessert of Russian cuisine that captivates with its tenderness and bright berry flavor. The history of such rolls traces back to European sponge cakes, but in Russian cooking they have gained their uniqueness. The light airy sponge soaked in sweet yet slightly tart raspberry jam melts in the mouth, creating a harmony of flavors. Coconut flakes add a subtle exotic note and refined texture. This roll is perfect for both morning tea and festive dinners. It is served chilled, making the dessert even more refreshing. The combination of simple ingredients, culinary skill, and rich flavor makes it a wonderful choice for any occasion.

Energy value per serving

• Calories: 638.7
• Proteins: 9.4g
• Fats: 16.1g
• Carbohydrates: 113.1g

Ingredients

• Sugar: 300 g
• Starch: 5 tbsp
• Raspberry: 400 g
• Butter: 2 tbsp
• Milk: 60 ml
• Chicken egg: 3 pc
• Wheat flour: 100 g
• Baking powder: 1 tsp
• Coconut flakes: to taste

Cooking steps

1. Put the raspberries in a pot, add 3 tablespoons of starch and 150 grams of sugar. Place on heat, mix everything and wait for the sugar to start melting until it becomes a homogeneous mass. The raspberries should not boil; only the sugar should dissolve. Once the sugar melts, turn off immediately.

   Required ingredients:

   • Raspberry: 400 g
   • Starch: 5 tablespoon
   • Sugar: 300 g

2. To make the jam seedless, strain it through a sieve. Now that the jam is ready, let it cool.

3. Mix two tablespoons of butter with milk in a saucepan. Place on low heat, avoiding boiling, just to dissolve the butter.

   Required ingredients:

   • Butter: 2 tablespoons
   • Milk: 60 ml

4. Beat three room temperature eggs with a pinch of salt. Add 150 grams of sugar to the beaten eggs and mix.

   Required ingredients:

   • Chicken egg: 3 pieces
   • Sugar: 300 g

5. In a separate container, combine flour and 2 tablespoons of starch, add baking powder and mix. Add to the beaten eggs and mix again.

   Required ingredients:

   • Wheat flour: 100 g
   • Starch: 5 tablespoon
   • Baking powder: 1 teaspoon

6. Add four tablespoons of egg mixture to the pot with milk. Now pour it all into the egg mixture. If you pour all the milk into the eggs at once, it will be hard to mix.

   Required ingredients:

   • Milk: 60 ml

7. Take a baking tray, line it with parchment paper, and place the dough in it. Spread the dough evenly across the tray in a thin layer.

8. Send to the oven preheated to 180 degrees, bake for 10-12 minutes.

9. Remove the sponge cake from the oven, transfer it to a damp towel, flip it over and remove the parchment. While still hot, roll the sponge cake into a log using the towel. Leave the log to cool on the table.

10. Unroll the cooled roll. Spread most of the filling (leave about 5 tablespoons) on the sponge cake. Distribute it. Roll the sponge cake back into a roll.

    Required ingredients:

    • Raspberry: 400 g

11. Put the roll in the fridge for at least an hour or two.

12. Take the roll and spread the remaining jam on top. Sprinkle with coconut flakes.

    Required ingredients:

    • Raspberry: 400 g
    • Coconut flakes:  to taste