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15 - 30 min
Here is the simplest and fastest roulade recipe. It’s my mother’s recipe, and so easy that I know it by heart! With raspberries, cream, and Cailler Cocoa Drops Dark & Milk 61%, this delicious dessert will make a great impression for sure. It is perfect for a birthday, Mother's Day, or an afternoon coffee. So, have no fear and get started!
INGREDIENTS & EQUIPMENTS
- 50g Cailler Dark & Milk 61%
- 80g Cailler Cocoa Drops Dark & Milk 61%
- 4 eggs, separated
- 100g sugar
- 1 pinch of salt
- 100g flour
- 250g raspberries
- 5dl single (liquid) cream
- 2 tablespoons icing sugar
- a bowl
- a whisk
- a wooden spatula
- baking paper
- a pan
15 - 30 min
- 1Sponge biscuit: beat the egg whites with a pinch of salt until they form firm peaks. Add the sugar and continue beating until the egg whites are shiny.
- 2Melt the chocolate.
- 3Using a wooden spatula, carefully fold in the melted chocolate, egg yolks and flour into the egg whites.
- 4Spread the mixture (about 1cm thick), creating a rectangular shape, on a baking tray lined with baking paper.
- 5Bake: about 10 minutes in the middle of the oven preheated to 180°C. Take out from the oven.
- 6Turn out the sponge biscuit with the paper onto fresh baking paper, roll up carefully. Cover with a cloth, cover and cool down.
- 7Filling: set aside about 50g of the raspberries. Whip the cream until stiff, then add the icing sugar. Set aside about 3 tablespoons of whipped cream.
- 8Mix about half of the Cailler Cocoa Drops Dark & Milk 61% with the rest of the raspberries into the whipped cream.
- 9Spread the sponge cake with the raspberry cream, leaving a rim of approx. 2 cm free all around, roll up well from the narrow side.
- 10Spread the remaining cream, raspberries and Cailler Cocoa Drops Dark & Milk 61% on the roulade, then refrigerate for about 30 min. before serving.
One can also use frozen raspberries or blueberries instead of the fresh raspberries.