Raspberry And Almond Roulade Recipe

Name: Raspberry And Almond Roulade
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 None eggs; 1 1/4 cup granulated sugar + 2 tbsp; 1-2 tsp vanilla extract; 1/3 cup all-purpose flour; 1/2 cup ground almonds; 1 tsp baking powder; 8 sheets gelatin or 2 tbsp powdered; 1 1/4 lb raspberries, 12 raspberries set aside for garnish; 1/2 lb mascarpone or whipped cream cheese; 3/4 cup heavy cream, whipped; 1/2 cup almonds, toasted; 3 tbsp raspberry jam

Servings: persons

4 None eggs
1 1/4 cup granulated sugar + 2 tbsp
1-2 tsp vanilla extract
1/3 cup all-purpose flour
1/2 cup ground almonds
1 tsp baking powder
8 sheets gelatin or 2 tbsp powdered
1 1/4 lb raspberries, 12 raspberries set aside for garnish
1/2 lb mascarpone or whipped cream cheese
3/4 cup heavy cream, whipped
1/2 cup almonds, toasted
3 tbsp raspberry jam

1
Preheat oven to 400u00b0F. Line a rimmed baking tray with parchment paper. Whisk together the eggs, 3/4 cup sugar and vanilla extract. Gently fold in the flour, ground almonds and baking powder. Carefully pour the mixture into the baking tray and bake for 12-15 mins. Remove the cake and place it face down on a moist clean towel sprinkled with 2 tbsp sugar. Peel off the parchment paper, roll the cake up with the moist towel and allow to cool.
2
Meanwhile, soak the gelatin in cold water to soften for 10 mins. Puree the raspberries then strain. Mix the puree with the mascarpone and 1/2 cup sugar. If using sheet gelatin, squeeze and drain the water away. Melt the gelatin over low heat, then fold into the raspberry puree. Place in the fridge for 10-15 mins, then remove and fold in 1/2 the whipped cream.
3
Unroll the cake and remove the cloth. Spread the raspberry cream onto the cake leaving a 3/4 inch gap around all edges. Cut a few of the reserved raspberries in half and sprinkle over the cream then roll the cake back into a roulade. Place in a cool place for about 3 hours.
4
Beat raspberry jam until smooth and spread over the top of the roulade. Press almonds on top. Use the rest of the whipped cream and raspberries to decorate as desired.

1049

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 None eggs, 1 1/4 cup granulated sugar + 2 tbsp, 1-2 tsp vanilla extract, 1/3 cup all-purpose flour, and more.

Yes, Raspberry And Almond Roulade falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Raspberry And Almond Roulade

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