Biskvit Raspberry Roulade (Roulette) Cake Recipe – Рулет Recipe

If you are looking for a dessert that feels like a centerpiece but is secretly simple to make, you are going to fall in love with the Biskvit Raspberry Roulade (Roulette) Cake Recipe – Рулет. This Eastern European-inspired sponge cake is impossibly soft, rolled up with a dreamy raspberry-studded cream, and dusted with an elegant flutter of powdered sugar. Each bite delivers a cloud-light, berry-rich experience that is perfect for gatherings, yet easy enough to whip together on a whim. Whether it’s a special celebration or a cozy Sunday tea, this roulade is about to become your signature showstopper.

Ingredients You’ll Need

The magic of this roulade really comes from its handful of pantry staples and fresh ingredients. Each one plays an important role, ensuring the sponge is light, the filling is lush, and the raspberries burst with fresh flavor throughout the Biskvit Raspberry Roulade (Roulette) Cake Recipe – Рулет.

• Unbleached all-purpose flour (1 ¼ cups): Gives the sponge its signature airy, tender crumb while holding everything together.
• Baking powder (½ tsp): A small addition that ensures the cake rises just enough to be fluffy but still flexible for rolling.
• Large eggs, separated (10): Egg yolks give the sponge richness and color, while whipped egg whites add volume and that delicate texture.
• Granulated sugar (2 cups, divided): Sweetens both the sponge (1 cup) and the frosting (1 cup), bringing perfect balance to the tart berries and tangy cream cheese.
• Vanilla extract (1 tsp): Lends warmth and a classic bakery aroma to the cake base.
• Parchment paper: Vital for rolling up the cake without sticking or tearing—don’t skip this!
• Cream cheese, softened (8 oz): Forms the backbone of the luscious, tangy raspberry filling.
• Sour cream (8 oz): Brightens and lightens up the frosting, keeping it velvety but not too rich.
• Fresh raspberries (1 to 1 ½ cups): The star! Their tartness and bright color make the roulade pop inside and out.
• Cool Whip, thawed (8 oz): Folds into the frosting for pillowy softness—makes spreading a breeze.

How to Make Biskvit Raspberry Roulade (Roulette) Cake Recipe – Рулет

Step 1: Prepare and Preheat

Begin by preheating your oven to 350°F (175°C) and lining two large, rimmed cookie sheets with parchment paper. This ensures you can roll the delicate sponge without sticking or breaking, which is key to achieving those picture-perfect swirls!

Step 2: Make the Yolk Mixture

In a medium bowl, whisk together the egg yolks, half the sugar, and vanilla extract until the mixture is silky-smooth and pale. This simple but important blend gives both structure and irresistible flavor to your cake roll.

Step 3: Sift and Fold

Sift together the flour and baking powder to keep everything lump-free and evenly distributed. Gently fold this into the yolk mixture, taking your time—the less you work the batter, the fluffier your cake will be!

Step 4: Whip and Aerate

In a separate large bowl, whip the egg whites on high speed until they triple in volume and form soft peaks. They should look glossy and cloud-like—if you overbeat, they’ll get dry, so keep a close eye!

Step 5: Combine with Care

Use a spatula to gently fold the yolk-flour blend into the beaten egg whites. Work slowly and lightly, preserving as much airiness as possible. This is what makes the Biskvit Raspberry Roulade (Roulette) Cake Recipe – Рулет so feathery-soft and easy to roll.

Step 6: Bake and Cool

Spread the batter evenly between your two prepared pans and slide them into the oven. Bake for 12 to 15 minutes, or until the tops are lightly golden and a toothpick comes out clean. While they’re still warm, invert the cakes onto a clean surface, peel away the parchment paper, and then immediately roll each cake (with fresh parchment inside) from a short edge. Let them cool completely rolled up—this step helps the roulades ‘remember’ their shape and prevents cracking later.

Step 7: Make the Raspberry Frosting

In a mixing bowl, beat softened cream cheese and sugar on high speed until just combined and creamy. Add sour cream and mix until everything is smooth and luscious, pausing to scrape down the sides for even mixing. Drop in your fresh raspberries and beat until your frosting is beautifully pink and speckled with berries. Finally, gently fold in the thawed Cool Whip until the filling is light, airy, and perfectly spreadable. Pop it in the fridge if you’re not going to use it right away.

Step 8: Assemble the Roulade

Once the cakes are cool, unroll them with care and peel off the inner parchment paper. Spread a generous, even layer of raspberry frosting over each cake—don’t be shy! Roll them back up tightly, and place each finished roulade on your serving platter, seam side down. Refrigerate until it’s time to serve, so the filling sets just right.

Step 9: Final Touches

When you’re ready to wow everyone, dust the tops of your Biskvit Raspberry Roulade (Roulette) Cake Recipe – Рулет with powdered sugar. The effect is both stunning and delicious—a sweet, snowy finish that signals something special is about to be sliced!

How to Serve Biskvit Raspberry Roulade (Roulette) Cake Recipe – Рулет

Garnishes

The simplest finishing touch is a dusting of powdered sugar, but you can make it even more impressive by sprinkling a handful of fresh raspberries over the top or adding a few mint leaves for color. For extra decadence, a drizzle of raspberry coulis or chocolate sauce brings an eye-catching pop to your Biskvit Raspberry Roulade (Roulette) Cake Recipe – Рулет.

Side Dishes

This roulade is a star on its own, but a scoop of vanilla bean ice cream or a dollop of whipped cream alongside each slice takes everything over the top. If you want a complete dessert spread, consider pairing it with a sparkling Moscato or a pot of floral tea—both balance the sweet and tangy flavors beautifully.

Creative Ways to Present

For a party, slice the roulade and arrange the pieces in a circle on a large platter, letting the spiral filling take center stage. If you’re feeling playful, you could cut the slices into fingers for a finger-food dessert tray, or decorate each serving with a piped swirl of whipped cream and a scattering of edible flowers. However you choose, the Biskvit Raspberry Roulade (Roulette) Cake Recipe – Рулет always invites smiles.

Make Ahead and Storage

Storing Leftovers

Leftover roulade keeps beautifully! Simply wrap the cake tightly in plastic wrap or store slices in an airtight container and place in the refrigerator. It stays fresh for 2 to 3 days—the texture actually improves on day two as the flavors meld and the sponge becomes even more tender.

Freezing

Great news: you can freeze the complete roulade! Wrap it snugly in a double layer of plastic wrap and aluminum foil, then freeze for up to 2 months. Let it thaw overnight in the fridge before slicing so the filling returns to its creamy, airy state, and you’ll have a ready-made dessert whenever you need it.

Reheating

This cake is best enjoyed chilled or at room temperature, so there’s no need to reheat it. If you’ve frozen it, allow several hours to thaw in the refrigerator before serving. This keeps the frosting silky and the sponge moist, ensuring your Biskvit Raspberry Roulade (Roulette) Cake Recipe – Рулет tastes freshly made every time.

FAQs

Can I use frozen raspberries instead of fresh?

Yes, you can! Just thaw and drain any excess juice before adding them to the frosting, so your filling stays lush and not watery. Fresh berries give a slightly brighter color and texture, but frozen work just as well in a pinch.

What can I use instead of Cool Whip?

If you prefer, you can substitute homemade whipped cream whipped to stiff peaks, or use stabilized whipped cream for extra hold. The texture may be a bit lighter, but the flavor will stay just as dreamy.

My roulade cracked when I rolled it. What went wrong?

This usually happens if the cake cools before rolling or if it’s overbaked. Make sure to roll the cake while it’s still warm and pliable, and avoid overbaking to keep it flexible. Don’t worry—even if it cracks, a pretty dusting of powdered sugar will cover any minor imperfections!

Can I make this roulade the day before serving?

Absolutely! In fact, letting the roulade rest in the refrigerator overnight helps the flavors develop and makes slicing easier. Just wait until before serving to add any fresh garnishes so they stay vibrant.

Is it possible to halve the recipe?

Yes, simply halve all the ingredients and use one sheet pan instead of two. You’ll end up with a single roulade, perfect for a small gathering or a family treat without leftovers (although you might wish for more!).

Final Thoughts

There’s something so joyful about sharing a slice of Biskvit Raspberry Roulade (Roulette) Cake Recipe – Рулет with the people you love. It’s soft, creamy, and bursting with fresh flavor, but the best part just might be how much fun it is to make and serve. Don’t wait for a special occasion—give this roulade a try and let it become a new favorite in your kitchen adventures!

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