Why Make This Recipe
Vanilla Raspberry Roll Cake is not only a treat for the eyes but also a delight for the taste buds. This dessert combines the lightness of almond biscuit with creamy vanilla filling and tart raspberry compote. It is perfect for celebrations, gatherings, or simply as a sweet indulgence at home. The lovely balance between sweet and sour makes it an appealing choice for everyone.
How to Make Vanilla Raspberry Roll Cake
Ingredients
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Biscuit Amande:
- 5 egg yolks
- 2 whole eggs
- 150 g + 30 g sugar (150 g in egg mixture, 30 g for egg whites)
- 72 g almond flour
- 72 g flour
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Vanilla Soaking Syrup:
- 50 g sugar
- 100 ml water
- Seeds from half a vanilla pod
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Vanilla Mousseline Cream:
- 4 egg yolks
- 90 g sugar
- 375 ml milk
- 1 vanilla pod
- 25 g cornstarch
- 10 g flour
- 35 g cold butter, cubed
- 155 g softened butter
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Raspberry Compote:
- 350 g raspberries
- 15 g sugar
- 15 g lemon juice
- 3 g pectin + 10 g sugar
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Others:
- Neutral glaze (optional)
- 22 cm cake ring (for assembly)
Directions
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Make the Cream: In a pot, bring the milk and the split vanilla pod to a boil. In a bowl, mix the egg yolks with the sugar, then add the flour and cornstarch. Slowly pour in a third of the hot milk into the egg mixture, then return it to the pot. Cook, whisking, until it thickens to about 83°C. Remove from heat, stir in the butter, and let cool covered with plastic wrap.
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Prepare Mousseline Cream: Whip the cooled pastry cream, adding the softened butter a little at a time until smooth.
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Make Raspberry Compote: In a saucepan, combine raspberries, sugar, and lemon juice. Cook until boiling, then add the pectin and additional sugar. Boil for a minute and let it cool.
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Make Soaking Syrup: Boil water and sugar with vanilla seeds, then let it cool completely.
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Prepare Almond Biscuit: Beat the egg yolks and whole eggs with 150 g of sugar until pale and tripled in size. Gently fold in almond flour and then flour. Whip the egg whites with the remaining 30 g of sugar until stiff, and gently fold this into the mixture. Spread it on two baking sheets lined with parchment paper, aiming for rectangles about 27×37 cm and 5 mm thick. Bake at 170°C for 8-10 minutes. Cool, then remove from pans.
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Assemble the Cake: Soak the biscuits in vanilla syrup, placing them in the freezer for 20 minutes. Spread a layer of raspberry compote on the biscuits and refrigerate for another 20 minutes. Whip the mousseline cream and spread it over the biscuits, rolling them up from one edge. Glaze the top and sides with neutral glaze if using. Decorate with piped mousseline cream, raspberries, and mint leaves. Chill for 30 minutes before serving.
How to Serve Vanilla Raspberry Roll Cake
Slice the cake into neat pieces and serve on a dessert plate. You can accompany it with a dollop of leftover raspberry compote or a scoop of vanilla ice cream for an extra touch.
How to Store Vanilla Raspberry Roll Cake
Store any leftover cake in an airtight container in the refrigerator. It should stay fresh for up to 3 days. To prevent it from drying out, keep it covered tightly.
Tips to Make Vanilla Raspberry Roll Cake
- Make sure to whip the egg whites until very stiff for a fluffy biscuit.
- If you prefer, you can use frozen raspberries for the compote.
- Allow the mousseline cream to cool completely for the best texture.
Variation
You can substitute the raspberry compote with other fruits like strawberries or blueberries if you prefer a different flavor. You can also try using chocolate mousse instead of vanilla cream for a chocolate twist!
FAQs
1. Can I prepare the cake in advance?
Yes, you can make the cake a day ahead. Just keep it wrapped in plastic and refrigerated.
2. Can I freeze the Vanilla Raspberry Roll Cake?
Yes, it can be frozen. Just wrap it tightly in plastic wrap and foil before freezing. Thaw in the refrigerator before serving.
3. What can I do if I don’t have almond flour?
You can use ground hazelnuts or replace it with more all-purpose flour, but the flavor will vary.
