Raspberry Swiss Roll von Food with Style, fertig angerichtet
Brioche

Rotolo alla marmellata con lamponi

Pan di Spagna leggero e soffice farcito con delicata panna montata e lamponi freschi: questo rotolo è un vero classico ed è incredibilmente facile...

Condividi
Cottura 10 minuti

Ingredienti

  • Per il pan di Spagna
  • Per la farcitura
  • Per decorare

Preparazione

  1. 1
    Scaldare il forno a 180°C (350°F) in modalità statica. Foderare una teglia (26 × 38 cm) con carta da forno.
  2. 2
    Montare le uova con lo zucchero, lo zucchero vanigliato e il sale per 5 minuti, fino a ottenere un composto chiaro e spumoso.
  3. 3
    Setacciare la farina, l'amido di mais e il lievito e incorporarli delicatamente al composto.
  4. 4
    Stendere l'impasto in modo uniforme sulla teglia e infornare per 10 minuti.
  5. 5
    Rovesciare subito il pan di Spagna su un canovaccio cosparso di zucchero, staccare la carta da forno e arrotolarlo senza stringere. Lasciare raffreddare.
  6. 6
    Montare a neve ferma la panna con lo zucchero e la panna fissante.
  7. 7
    Incorporare delicatamente i lamponi a pezzetti.
  8. 8
    Srotolare il pan di Spagna, distribuire la crema in modo uniforme e arrotolare di nuovo.
  9. 9
    Con la sac à poche formare dei ciuffetti di panna sulla superficie, appoggiare su ognuno un lampone e spolverizzare con zucchero a velo. Un rotolo delicato e fruttato, bello da vedere quanto buono da gustare!

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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