Raspberry Swiss Roll von Food with Style, fertig angerichtet
Brioche

Rocambole de Framboesa

Pão de ló leve e aerado recheado com chantilly delicado e framboesas frescas - este rocambole é um clássico e é incrivelmente fácil de...

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Cozimento 10 minutos

Ingredientes

  • Para o pão de ló
  • Para o recheio
  • Para decorar

Modo de preparo

  1. 1
    Preaqueça o forno a 180°C (350°F) com calor em cima e embaixo. Forre uma assadeira (26 × 38 cm) com papel-manteiga.
  2. 2
    Bata os ovos com o açúcar, o açúcar de baunilha e o sal por 5 minutos, até ficar bem fofo.
  3. 3
    Peneire a farinha, o amido de milho e o fermento por cima e incorpore delicadamente à massa.
  4. 4
    Espalhe de maneira uniforme na assadeira e asse por 10 minutos.
  5. 5
    Desenforme imediatamente sobre um pano de prato polvilhado com açúcar, retire o papel-manteiga e enrole sem apertar. Deixe esfriar.
  6. 6
    Bata o creme de leite com o açúcar e o estabilizante até ficar firme.
  7. 7
    Incorpore delicadamente as framboesas picadas.
  8. 8
    Desenrole o pão de ló, espalhe o chantilly de maneira uniforme e enrole novamente.
  9. 9
    Faça pequenos rosetões de chantilly por cima, coloque uma framboesa em cada um e polvilhe com açúcar de confeiteiro. Um rocambole delicado e frutado, tão bonito quanto delicioso!

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.

delicioso, testado e pronto para inspirar

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