Czech Sponge Raspberry Roll

6 servings

120 minutes

Czech raspberry sponge roll is an exquisite dessert embodying a harmony of flavors and textures. This recipe has roots in traditional Czech cuisine, where the art of baking holds a special place. The delicate raspberry sponge, made with fresh berries and airy whipped cream, achieves softness and lightness. The aroma of vanilla and citrus notes from lemon zest add sophistication, making each bite a true delight. The cream made from cream cheese and whipped cream highlights the fruity freshness of raspberries, creating a perfect balance between sweetness and tartness. The roll is not only beautiful in appearance but also incredibly tasty – it will adorn any festive table, giving guests moments of gastronomic pleasure. This dessert pairs perfectly with a cup of fragrant tea, creating a cozy atmosphere and awakening warm memories.

Energy value per serving

• Calories: 505.5
• Proteins: 9.1g
• Fats: 24.9g
• Carbohydrates: 61.3g

Ingredients

• Wheat flour: 165 g
• Baking powder: 7 g
• Sugar: 150 g
• Salt: pinch
• Chicken egg: 3 pc
• Raspberry: 200 g
• Vanilla sugar: 2 tsp
• Cottage cheese: 200 g
• Heavy cream: 120 ml
• Powdered sugar: 50 g
• Lemon zest: 1 tsp
• Vegetable oil: 45 ml

Cooking steps

1. Blend fresh raspberries with 50 grams of sugar until pureed.

   Required ingredients:

   • Raspberry: 200 g
   • Sugar: 150 g

2. Separate the yolks of chicken eggs from the whites. Whisk the yolks with vegetable oil, 1 teaspoon of vanilla sugar, raspberries, 50 grams of sugar, and a pinch of salt until smooth; the mixture should noticeably whiten.

   Required ingredients:

   • Chicken egg: 3 pieces
   • Vegetable oil: 45 ml
   • Vanilla sugar: 2 teaspoons
   • Raspberry: 200 g
   • Sugar: 150 g
   • Salt:  pinch

3. Whip the egg whites to stiff peaks, gradually adding the remaining 50 grams of sugar while whipping.

   Required ingredients:

   • Chicken egg: 3 pieces
   • Sugar: 150 g

4. Sift the flour with the baking powder into the raspberry mixture and mix.

   Required ingredients:

   • Wheat flour: 165 g
   • Baking powder: 7 g

5. Gently fold the whipped egg whites into the batter in parts.

   Required ingredients:

   • Chicken egg: 3 pieces

6. Pour all the batter onto a parchment-lined baking sheet and smooth it out, then place it in an oven preheated to 180 degrees for 20 minutes.

7. Place the cake on a towel, carefully remove the parchment paper, and wrap it with the towel to cool.

8. For the cream, mix cottage cheese with lemon zest, 1 teaspoon of vanilla sugar, 1 tablespoon of lemon juice, and 40 grams of powdered sugar until smooth.

   Required ingredients:

   • Cottage cheese: 200 g
   • Lemon zest: 1 teaspoon
   • Vanilla sugar: 2 teaspoons
   • Powdered sugar: 50 g

9. Whip the cold fatty cream with the remaining powder until stable and fold it into the resulting cream. Place the mixture in the refrigerator.

   Required ingredients:

   • Heavy cream: 120 ml
   • Powdered sugar: 50 g

10. After the biscuit has completely cooled, unroll the roll, spread cream evenly over the surface, sprinkle with raspberry halves, and tightly roll it up.

    Required ingredients:

    • Raspberry: 200 g

11. For decoration, sprinkle with powdered sugar or drizzle with melted white chocolate, optionally add a few raspberries on top of the roll.

    Required ingredients:

    • Powdered sugar: 50 g