Raspberry Roll
Baking and Desserts • Russian
Description
Raspberry Roll
Ingredients
- Sugar 10 oz
- Corn Starch 5 tablespoons
- Raspberry leaves 15 oz
- Butter 2 tablespoons
- Milk 0 fl oz
- Farm fresh eggs 3 pieces
- Wheat Flour 5 oz
- Baking Powder 1 teaspoon
- Desiccated coconut to taste
Step-by-Step Guide
Step 1
Place the raspberries in a saucepan, add 3 tablespoons of cornstarch and 150 grams of sugar. Heat over low, stirring until the sugar begins to dissolve and everything turns into a homogeneous mass. The raspberries should not boil, only the sugar should dissolve. Once the sugar has melted, turn off the heat.
Step 2
To make the jam seedless, strain it through a sieve. Now that the jam is ready, let it cool.
Step 3
Mix two tablespoons of butter with the milk in a small saucepan. Heat over low, ensuring it does not boil, just until the butter melts.
Step 4
Beat three room temperature eggs with a pinch of salt. Add 150 grams of sugar to the beaten eggs and mix.
Step 5
In a separate bowl, combine the flour and 2 tablespoons of cornstarch, then add the baking powder and mix. Add this to the beaten eggs and mix again.
Step 6
Add four tablespoons of the egg mixture to the saucepan with milk. Now pour this into the egg mixture. If you pour all the milk into the eggs at once, it will be hard to mix.
Step 7
Take a baking sheet, line it with parchment paper, and pour the batter onto it. Spread the batter evenly in a thin layer across the baking sheet.
Step 8
Place in an oven preheated to 355°F and bake for 10–12 minutes.
Step 9
Remove the sponge cake from the oven, transfer it to a damp towel, flip it over, and remove the parchment paper. While still warm, roll the sponge cake into a roll using the towel. Leave the roll to cool on the counter.
Step 10
Once cooled, unroll the roll. Spread most of the filling (leave about 5 tablespoons) onto the sponge cake. Distribute evenly. Roll the sponge cake back into a roll.
Step 11
Place the roll in the refrigerator for at least 1-2 hours.
Step 12
Take the roll out and spread the remaining jam on top. Sprinkle with shredded coconut.
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