Raspberry cheese cake roll
Raspberry cheese cake roll recipe in the cake category
Recipe ingredients:
- Sponge cake:
- 4 eggs
- 1/2 cup granulated sugar
- 1/2 cup ground almonds
- 2 tablespoons all-purpose flour
- Filling:
- 6 ounces cream cheese, sieved
- 2/3 cup whipping cream
- 1 tablespoon confectioners sugar
- 1 pound raspberries
- Garnish:
- 2/3 cup whipping cream
- 8 sprigs fresh mint
Recipe method:
- Preheat oven to 400 degrees F (205 degrees C).
- Grease a baking sheet with sides and line with wax paper.
- Beat eggs and sugar in a medium size bowl until they are thick and foamy and hold a ribbon when drawn over surface.
- Sift ground almonds and flour over egg mixture and fold in.
- Spread mixture on prepared baking sheet.
- Bake in preheated oven for 10 to 12 minutes or until springy to touch.
- Turn out on a wire rack and cool.
- In a blender or food processor, process cream cheese, whipping cream and confectioners sugar until smooth.
- Do not over blend or whipping cream will separate.
- Peel wax paper from sponge cake.
- Spread cheese mixture on sponge cake.
- Reserve 6 to 8 raspberries.
- Sprinkle remaining raspberries over cheese mixture.
- Roll sponge cake up lightly, jellyroll fashion.
- To garnish, whip cream until stiff.
- Pipe with a pastry bag 6 to 8 whipped cream rosettes along top of cheese roll.
- Place a reserved raspberry and a sprig of mint in each rosette.
Tags: raspberry, cheese, roll, recipe, cake, recipes, cooking