Raspberry Swiss Roll von Food with Style, fertig angerichtet
Brioche

Vadelmakääretorttu

Kevyt, ilmava sokerikakkupohja, täytteenä hienostunutta kermavaahtoa ja tuoreita vadelmia - tämä kääretorttu on todellinen klassikko ja uskomattoman helppo tehdä! Sopii täydellisesti joka tilanteeseen, niin...

Jaa
Paistoaika 10 minuuttia

Ainekset

  • Sokerikakkupohjaan
  • Täytteeseen
  • Koristeluun

Valmistus

  1. 1
    Kuumenna uuni 180°C (350°F) ylä- ja alalämmölle. Vuoraa uunipelti (26 × 38 cm) leivinpaperilla.
  2. 2
    Vatkaa kananmunat, sokeri, vaniljasokeri ja suola vaahdoksi 5 minuuttia.
  3. 3
    Siivilöi joukkoon vehnäjauhot, maissitärkkelys ja leivinjauhe ja kääntele varovasti taikinaan.
  4. 4
    Levitä tasaiseksi levyksi pellille ja paista 10 minuuttia.
  5. 5
    Kumoa kakku heti sokeroidun leivinliinan päälle, vedä leivinpaperi irti ja kääri löyhästi rullalle. Anna jäähtyä.
  6. 6
    Vatkaa kerma, sokeri ja kermanvahviste kovaksi vaahdoksi.
  7. 7
    Kääntele paloitellut vadelmat varovasti joukkoon.
  8. 8
    Avaa rulla, levitä kermavaahto tasaisesti pinnalle ja kääri kakku takaisin rullalle.
  9. 9
    Pursota päälle pieniä kermavaahtoruusukkeita, nostele jokaisen päälle vadelma ja sirottele pinnalle tomusokeria. Herkullisen hedelmäinen kääretorttu, joka on yhtä kaunis kuin maukaskin!

Video

Raspberry Swiss Roll Questions

The most common reason is waiting too long before the first roll. Turn the cake out onto the sugared towel immediately after the 10 minutes of baking and roll it loosely while it is still hot and flexible. A sponge that has cooled flat on the sheet has already set and will break along the fold, so the pre-roll while warm is what trains it into shape.

For the filling you can, but thaw them completely and drain them well first, otherwise the released juice will thin the whipped cream and soak the sponge. Chop them as the recipe says and fold them in gently at the end. For the decoration on top, stick to fresh berries, since thawed ones lose their shape and will not sit neatly on the cream rosettes.

If you cannot find it, whip the 250 ml of heavy cream very cold and straight from the fridge, and use cream with a high fat content so it holds on its own. A teaspoon of powdered sugar whisked with a little cornstarch works as a homemade stand-in, since starch binds the moisture the same way. The stabilizer matters here because the chopped raspberries release juice into the filling and the roll needs to stay sliceable.

Because of the whipped cream filling, keep it covered in the fridge and eat it within a couple of days. Dust the powdered sugar on shortly before serving, as it dissolves on a chilled cake and disappears. Store it seam side down so the roll does not open up on the platter.

Yes, bake the sponge a day ahead, roll it in the sugared towel as described and leave it rolled up in the towel at room temperature until you fill it. Whip the cream and fold in the raspberries only shortly before filling, since the fruit gradually loosens the cream. The rosettes and the fresh berries on top are best piped and placed on the day you serve it.

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