Raspberry Swiss Roll von Food with Style, fertig angerichtet
Brioche

Gâteau roulé aux framboises

Une génoise légère et aérienne garnie d'une chantilly délicate et de framboises fraîches - ce gâteau roulé est un grand classique, et il est...

Partager
Cuisson 10 minutes

Ingrédients

  • Pour la génoise
  • Pour la garniture
  • Pour le décor

Préparation

  1. 1
    Préchauffer le four à 180°C (350°F) chaleur traditionnelle. Chemiser une plaque de cuisson (26 × 38 cm) de papier sulfurisé.
  2. 2
    Fouetter les œufs avec le sucre, le sucre vanillé et le sel pendant 5 minutes jusqu'à ce que le mélange blanchisse et double de volume.
  3. 3
    Tamiser la farine, la fécule de maïs et la levure chimique au-dessus de l'appareil, puis les incorporer délicatement à la maryse.
  4. 4
    Étaler la pâte uniformément sur la plaque et enfourner 10 minutes.
  5. 5
    Démouler aussitôt sur un torchon saupoudré de sucre, retirer le papier sulfurisé et rouler sans serrer. Laisser refroidir.
  6. 6
    Monter la crème en chantilly bien ferme avec le sucre et le fixateur.
  7. 7
    Incorporer délicatement les framboises coupées en morceaux.
  8. 8
    Dérouler la génoise, étaler la chantilly uniformément, puis rouler à nouveau.
  9. 9
    Dresser de petites rosaces de chantilly sur le dessus, déposer une framboise sur chacune et saupoudrer de sucre glace. Un gâteau roulé délicat et fruité, aussi beau que délicieux !

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.

délicieux, testé et prêt à inspirer

Explorez plus de 400 Recettes Savoureuses

Almond Croissant Cake von Food with Style, fertig angerichtet
Cake

Croissant aux amandes façon gâteau

Almond Croissant Galette von Food with Style, fertig angerichtet
Galette

Galettes croissant aux amandes

Apricot Cookies von Food with Style, fertig angerichtet
Cookies

Sablés à l'abricot