This Swiss roll has a raspberry and cream filling which gives it a sweet and fresh flavor. I’ve always thought that Swiss rolls were boring, but with a fresh berry and cream filling this cake is really delicious.
The Swiss roll is just a basic recipe and the filling is very easy to make. This is a great cake to make if you need to make something fast, but at the same time something that tastes great.
As Norwegian constitution day is on 17th of May this could also be a perfect cake to make if you are celebrating this day.
Raspberry Swiss roll
Ingredients
- 4 eggs
- 120 g sugar
- 120 g flour
- ¼ tsp baking powder
- 300 ml cream
- 1 tbsp sugar
- 2 tsp vanilla sugar
- 4 -6 tbsp vanilla custard
- 200 g raspberries
- Icing sugar
Instructions
- Whisk the eggs and sugar until stiff.
- Sift the flour and baking powder together and fold it carefully into the egg mixture.
- Spread the batter out on a lined baking tray.
- Bake for 8-10 minutes on 200 degrees Celsius.
- Put a baking sheet on the counter and lay the cake up side down on top of the baking sheet. Put the baking tray over the cake and let it cool for a little while.
- In a bowl add the cream, sugar and vanilla sugar. Make whipped cream with an electric mixer, but when it is starting to become thick add a handful of raspberries and then continue mixing until you have pink whipped cream.
- Add the vanilla custard. Taste as you go. Make sure the whipped cream doesn't get too wet.
- Peel the baking sheet off the cake carefully. Spread the whipped cream on the cake, not too thick as you are going to roll the cake.
- Carefully roll the cake into a Swiss roll, and lay it on a serving platter.
- Dust with icing sugar and decorate with the remaining raspberries.
Leave a Reply