Mascarpone and raspberry roll cake is an easy and very popular recipe suitable for summer days, family gatherings and celebrations with friends.

Let the roll rest in the refrigerator for a day. The cream will be absorbed by the dough and the roll will be very moist. 

 

 

Ingredients for the mascarpone raspberry roll:

 

For the dough:

4 eggs (egg whites and yolks separated).

100 g powdered sugar

130 g flour

sugar or vanilla extract

 Lemon zest

 

For the cream:

120 g crème fraîche

120 g mascarpone

250 ml whipped cream min. 33% (ideally 40%) 

3 - 4 tablespoons powdered sugar 

Sugar or vanilla extract

 

Used baking tools: disposable piping bag 41 cm - 20 pcs. and open star piping nozzle II - 8 mm.

 

 

Preparation of the cake dough:

 

Beat egg yolks with half of powdered sugar, vanilla and lemon zest until thick. Beat egg white with the remaining sugar until stiff. Gently mix the two mixtures and gently fold in the sifted flour (do not use the kitchen mixer this time or the dough will fall back together). 

Spread the mixture on a baking sheet lined with baking paper and bake in a preheated oven at 200 degrees for about 8-10 minutes. After baking, remove the sheet from the tray, sprinkle with flour and transfer to a piece of paper or a kitchen towel. Let the cake cool and then carefully remove the baking paper.

 

Preparation of the cream:

 

Mix the crème fraîche, mascarpone, powdered sugar and vanilla in a bowl with a whisk. Then add the whipped cream, mix and beat until the mixture is creamy. Be patient, it takes a while for the cream to start getting thicker, but it is important to beat at low speed. 

 

Assembling the roll cake:

 

Spread the cream equally on the cooled cake and spread the raspberries on top.  Use the paper to roll it up. Place the wrapped roll in the refrigerator for several hours. Dust with powdered sugar before serving. You can use the remaining cream for decorating. 

 

Tip: 

If you use frozen raspberries, let them air thaw.