Raspberry and butter biscuit rolls

Raspberry and butter biscuit rolls

Tags: Desserts
8
41

Ingredients

For the biscuit:
120 g
5 (getrennt)
eggs
100 g
icing sugar
3/4 package
baking powder
Preparation of the filling:
750 g (tiefgekühlt)
raspberries
100 g
sugar
4 packages
vanilla pudding powder
2 tbsp
sugar
1/2 l
milk
600 g
whipping cream
For the glaze:
50 g
icing sugar
1 tbsp
raspberry juice
For the decoration:
20
1 package
1
mint leaf

Preparation

  • Defrost the raspberries and collect the juice.
  • Place to one side one tablespoon of raspberry juice for the icing. 
  • Prepare the sponge.  Add half of the sugar to the whites, then beat until stiff.
  • Beat the yolks with the rest of the sugar until frothy.
  • Add the flour with the yeast and the stiff egg whites to the yolk mix.
  • Mix well and with a gentle action, using a whisk, then distribute the mix on a tray lined with oven paper.
  • Cook in an oven pre-heated to 180°C for 12-15 minutes.
  • Turn out the sponge onto a rack, remove the oven paper and leave to cool. 

For the raspberry filling:

  • Place the raspberry juice to one side; add enough water to make up 500 ml of fluid to the remaining juice.
  • Take 150 ml of raspberry and water mix, add 2 packets of pudding mix and mix well.
  • Boil the remaining juice with 100 g of sugar, then add to the juice and pudding mix.
  • Bring to the boil whilst mixing continuously.   Add the raspberries to the pudding mix, then leave to cool for a while.
  • Place the sponge on a serving plate, place in a rectangular mould and then distribute the raspberry mix on top.  Leave to cool. 

For the cream filling:

  • Thoroughly mix one pudding mix with 2 tablespoons of sugar and 100 ml of milk.
  • Bring 400 ml of milk to the boil, add the pudding mix and bring to the boil again, stirring continuously.
  • Cover the pudding with aluminium foil and leave to cool. Beat 400 g of cream with 2 packets of stabiliser for whipped cream.
  • Mix the pudding well when cold, add the stiffly whipped cream.  Pour the cream onto the raspberry filling and smooth evenly.
  • Distribute the butter biscuits evenly over the cake. 
  • For the icing, mix the raspberry juice and the icing sugar and brush over  the butter biscuits. Refrigerate overnight.
  • Beat the cream until stiff and decorate the logs with cream, butter biscuits and sprigs of mint. 

At a glance

Preparation time
1 h 30 min
Cooking / Baking time
12 min - 15 min
Temperature
180°C
Difficulty
medium
Servings
20