Chocolate-Raspberry Swiss Roll with sponge cake and cranberries, stuffed with fresh, fluffy whipped cream and jam. A complex dessert, that gives us a strong culinary delight.
The chocolate glaze offers a balanced sweet flavor, and blends perfectly with the slightly sour berries.
Try it!
The chocolate glaze offers a balanced sweet flavor, and blends perfectly with the slightly sour berries.
Try it!
| work: 2h:00′ | time: 6h:00′ | difficult: |
Ingredients (~8 servings)
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In a shallow baking pan 30×30cm/ 12"×12" spread a baking sheet, butter and flour it. Scatter the dried cranberries. |
Separate the egg yolks and beat the whites on medium-sized bowl, to a firm meringue. Add 30g/ 1.1 oz sugar and beat some more to stabilize. Leave the meringue to rest for a while. |
In another larger bowl, beat the yolks with sugar until they swell and get a soft yellow color. Pour vegetable oil and milk. Mix well. Add flour and stir until absorbed. |
Finally integrate the merinue to the sponge cake mix, in three doses, stirring gently with a spatula round from top to bottom. |
Pour the beaten mixture over the dried cranberries in the pan, we have prepared. Spread level the mixture. Bake in preheated oven at 200°C/ 390°F/ Gas 6 for 12'-15'. |
Remove the pan from the oven, let cool for 1'-2' and turn over the cake carefully onto another baking sheet. What we see in the photograph is the bottom of the cake. |
Roll the sponge cake gently, with the brown side inwards, along with baking paper. Let aside to cool, with the union down. |
In medium size bowl beat the heavy cream to a firm meringue, adding a tablespoon of caster sugar. |
Open the rolled up sponge cake and spread the whipped cream. Spread a strong dose of red jam, made of raspberries, cranberries whatever you like. |
Wrap carefully, gently, the roll, and place onto a serving plate with the union down. Wrap with a transparent film and refrigerate for a minimum of 4 hours. You can serve it as it is, sprinkled with a little caster sugar. You can cover it with a rich chocolate glaze. |
Chocolate Glaze
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Put the sour cream, milk, and sugar in a small saucepan, over medium heat, until just melt. Do not boil. In a small bowl, break chocolate into small pieces. Pour the hot cream over chocolate and let melt 3na. |
 Add the butter to the mixture and whisk until smooth. Let the glaze cool slightly.
Place a baking sheet on the workbench and place on top a rack. On the rack put the roll and drizzle with the glaze. |  Allow the first layer to cool down and repeat until a thick layer of chocolate. If the chocolate glaze solidifies during the process, heat slightly and continue. Decorate with fresh raspberries. Refrigerate. |
