Biskvit Raspberry Roulade (Roulette) Cake Recipe – Рулет

This fluffy and light roulade cake is filled with a creamy raspberry frosting, making it a delightful dessert for any occasion. Easy to make and stunning to serve, this classic recipe combines the airy texture of sponge cake with the sweet-tart flavor of raspberries.

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Ingredients

For the Cake:

• 1 ¼ cups unbleached all-purpose flour
• ½ tsp baking powder
• 10 large eggs, separated
• 1 cup granulated sugar
• 1 tsp vanilla extract
• Parchment paper (for lining)

For the Frosting:

• 8 oz (1 cup) cream cheese, softened
• 1 cup granulated sugar
• 8 oz (1 cup) sour cream
• 1 to 1 ½ cups fresh raspberries
• 8 oz tub Cool Whip, thawed

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Instructions

Making the Cake:

1. Preheat your oven to 350°F (175°C) and line two large, rimmed cookie sheets with parchment paper.
2. In a medium bowl, whisk together the egg yolks, sugar, and vanilla extract until smooth.
3. Sift together the flour and baking powder, then gently fold this mixture into the yolk mixture until combined.
4. In a large bowl, beat the egg whites on high speed until they foam and triple in volume (about 2–3 minutes). Avoid overbeating to maintain fluffiness.
5. Gently fold the yolk mixture into the beaten egg whites with a spatula, ensuring the batter stays airy.
6. Divide the batter evenly between the two prepared cookie sheets, spreading it out smoothly. Bake for 12–15 minutes, or until the tops are golden and a toothpick inserted comes out clean.
7. While still warm, turn the cakes onto a clean surface and peel off the parchment paper. Quickly flip the cakes back over and cover with fresh parchment paper. Roll each cake into a log starting from a short side. Let the rolled cakes cool to room temperature.

Making the Raspberry Frosting:

1. In a large mixing bowl, beat the cream cheese and sugar on high speed for 1 minute until just combined.
2. Reduce the speed to medium-high and add the sour cream, mixing for 1–2 minutes until smooth. Scrape down the bowl as needed.
3. Add the fresh raspberries and mix on high speed for about 1 minute until the frosting turns pink.
4. Gently fold in the Cool Whip with a spatula until fully incorporated. Refrigerate the frosting if not using immediately.

Assembling the Roulade:

1. Carefully unroll the cooled cakes and remove the parchment paper. Spread an even layer of raspberry frosting over each cake.
2. Roll the cakes back into logs, starting from the same side as the initial roll.
3. Place the roulades on a serving platter and refrigerate until ready to serve.
4. Dust with powdered sugar before serving for an elegant finish.

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Why You’ll Love This Recipe

• Light, fluffy sponge cake pairs beautifully with creamy raspberry filling.
• Elegant yet simple to prepare, making it perfect for gatherings or holidays.
• The combination of fresh raspberries and tangy cream cheese offers a refreshing flavor.

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Tips

• Roll the cakes while they are still warm to avoid cracking.
• Refrigerate the frosting before assembling for a firmer texture.
• Use a serrated knife to slice the roulade for clean cuts.

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Variations and Substitutions

• Substitute strawberries or mixed berries for raspberries to vary the flavor.
• Replace Cool Whip with homemade whipped cream for a fresher taste.
• Add a layer of jam or preserves before spreading the frosting for extra fruitiness.

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FAQs

Q: Can I make this roulade ahead of time?
A: Yes, the roulade can be prepared a day in advance and stored in the refrigerator. Add the powdered sugar just before serving.

Q: What can I use instead of Cool Whip?
A: You can substitute Cool Whip with 1 cup of freshly whipped cream.

Q: How should I store leftovers?
A: Store leftovers in an airtight container in the refrigerator for up to 3 days.

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Serving and Suggestions

• Serve chilled with a side of fresh raspberries or a dollop of whipped cream.
• Pair with a cup of tea or coffee for a delightful afternoon treat.
• For a festive touch, drizzle melted chocolate or raspberry coulis over the slices.