Hungarian Raspberry & Cream Roll

Hungarian Raspberry & Cream Roll

This recipe makes 12 to 16 slices Hungarian Raspberry-Cream Roll

Sponge Cake:

Makes 1 half-sheet-size or jelly-roll-size or 4 (8-inch) round layers of Basic Hungarian Sponge Cake

Prep Time: 20 minutes

Cook Time: 15 minutes

Ingredients:

• 6 large eggs, separated
• Pinch salt
• 6 tablespoons sugar
• 4 tablespoons all-purpose flour
• Filling (recipe below)

Preparation:

1. Heat oven to 375 degrees. Line a half-sheet pan with parchment paper. Then lightly coat the parchment with cooking spray. You can alternatively use a jelly roll pan, but the sponge, naturally, will be thicker.
   
   
2. Whip egg whites with salt and 1 tablespoon water until stiff but not dry.
   
   
3. Add eggs yolks one at a time while whipping on slow speed. It should take 2 minutes to slowly incorporate the yolks.
   
   
4. Add the sugar by the spoonful again at slow speed, taking about 4 minutes to mix it all in.
   
   
5. The batter should be light and fluffy at this point. By hand, sprinkle 1 tablespoon flour over the batter and gently fold it in, trying not to reduce the volume. Repeat with the 3 remaining tablespoons of flour.
   
   
6. Pour batter into prepared pan, spreading it evenly. Bake 12-15 minutes. DO NOT OVERBAKE.
   
   
7. Remove from oven. Place another sheet of parchment paper over the top of the cake and invert it onto a countertop. Remove parchment paper that lined the pan and is now the top of the sponge. Roll the sponge in the fresh piece of parchment paper and let it cool completely. Then fill as desired.

Filling:

This recipe can be made with any whole berry -- raspberries, small wild strawberries, blueberries, blackberries, boysenberries.

• 1 (12-ounce) can raspberry filling (or you can make your own, recipe below)
• 1 cup heavy whipping cream, whipped and refrigerated
• 1 (8-ounce) package softened cream cheese
• 1/2 cup granulated sugar
• 1 tablespoon vanilla
• 2 or 3 pints fresh raspberries, rinsed and air dried (or berries of your choice)
• Confectioners' sugar

Preparation:

1. Start by whipping the cream and refrigerate it. In a large bowl, beat the cream cheese, sugar and vanilla until light and fluffy. Fold in the whipped cream and refrigerate until ready to assemble.
   
   
2. When the sponge cake is cool, unroll it and trim off any crusty edges. Spread evenly to the edges with raspberry filling (or filling of your choice)
   
   
3. Top the raspberry filling with an even layer of whipped cream mixture spread to the edges. Place whole raspberries in straight horizontal lines on entire surface of cake. Using the parchment paper as an aid, lift the sponge from the bottom and roll up into a tight roll. Refrigerate several hours to firm up.
   
   
4. When ready to serve, transfer to a pretty platter, dust with confectioners' sugar and cut into 1/2-inch slices. Serve with a dollop of whipped cream and a few berries, if desired.

If you choose to make your own instead of using the canned filling, here is the recipe:

Raspberry filling:

1 1/2 cup frozen raspberries (12 oz. pkg.)
1/4 cups granulated sugar

1 1/4 tablespoons corn starch

3/4 teaspoon lemon juice

Instructions:

Drain Raspberries, reserving liquid.

Add enough water to the liquid so it equals 1 cup.

In large saucepan, combine liquid, sugar, cornstarch and lemon juice, mix well.

Heat and stir until mixture boils and thickens.

cool completely.

Stir thawed raspberries into cooled mixture.

Add filling to your roll!

Try this fabulous Hungarian classic your family and friends will love!!!!

Enjoy!