Biskvit Raspberry Roulade (Roulette) Cake Recipe – Рулет Recipe
Indulge in the light and airy sweetness of a Biskvit Raspberry Roulade (Roulette) Cake, a delightful dessert perfect for any occasion. The combination of fluffy cake layers and fresh raspberry frosting creates a heavenly treat that will impress your guests.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 3 hours
- Yield: 1 cake 1x
- Category: Dessert
- Method: Baking
- Cuisine: Russian
- Diet: Vegetarian
Ingredients
Scale
For the Cake:
- 1 ¼ cups unbleached all-purpose flour
- ½ tsp baking powder
- 10 large eggs, separated
- 1 cup granulated sugar
- 1 tsp vanilla extract
- Parchment paper (for lining)
For the Frosting:
- 8 oz (1 cup) cream cheese, softened
- 1 cup granulated sugar
- 8 oz (1 cup) sour cream
- 1 to 1 ½ cups fresh raspberries
- 8 oz tub Cool Whip, thawed
Instructions
- Making the Cake: Preheat the oven and prepare the pans. Whisk egg yolks, sugar, and vanilla. Sift flour and baking powder, then fold into yolk mixture. Beat egg whites until foamy, then fold in yolk mixture. Bake, roll, and cool cakes.
- Making the Raspberry Frosting: Beat cream cheese and sugar, then add sour cream. Mix in raspberries until pink, then fold in Cool Whip. Refrigerate.
- Assembling the Roulade: Unroll cooled cakes, spread frosting, roll back into logs, and refrigerate. Dust with powdered sugar before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 24g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 145mg
Keywords: Biskvit Raspberry Roulade Cake, Roulette Cake, Russian dessert, Raspberry Frosting
