Raspberry Swiss Roll von Food with Style, fertig angerichtet
Brioche

Rolat s malinama

Lagani, prozračni biskvit punjen nježnim šlagom i svježim malinama - ovaj rolat pravi je klasik i nevjerojatno jednostavan za pripremu! Savršen za svaku prigodu,...

Podijeli
Pečenje 10 minuta

Sastojci

  • Za biskvit
  • Za nadjev
  • Za ukrašavanje

Priprema

  1. 1
    Zagrijte pećnicu na 180°C (350°F), gornji/donji grijač. Lim za pečenje (26 × 38 cm) obložite papirom za pečenje.
  2. 2
    Jaja, šećer, vanilin šećer i sol miksajte 5 minuta dok smjesa ne postane pjenasta.
  3. 3
    Brašno, gustin i prašak za pecivo prosijte u smjesu pa lagano umiješajte.
  4. 4
    Smjesu ravnomjerno razmažite po limu i pecite 10 minuta.
  5. 5
    Biskvit odmah izvrnite na kuhinjsku krpu posutu šećerom, skinite papir za pečenje i labavo zarolajte. Ostavite da se ohladi.
  6. 6
    Slatko vrhnje istucite sa šećerom i učvršćivačem u čvrsti šlag.
  7. 7
    Lagano umiješajte nasjeckane maline.
  8. 8
    Biskvit odrolajte, ravnomjerno premažite kremom i ponovno zarolajte.
  9. 9
    Po vrhu naštrcajte male rozete od šlaga, na svaku stavite malinu i pospite šećerom u prahu. Nježan i voćkast rolat koji je jednako lijep koliko i ukusan!

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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