Hey everyone, it’s me, Dave, welcome to our recipe site. Today, we’re going to make a distinctive dish, chocolate roll cake with pink raspberry cream. It is one of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Then you roll the cake up in the towel, starting at the short side. Let it cool completely and then you unroll it and spread the amazing raspberry cream filling I typically make my raspberry frosting with fresh berries, like in my Raspberry Chocolate Cupcakes. Unfortunately you can only add a couple.

Chocolate Roll Cake with Pink Raspberry Cream is one of the most favored of recent trending foods on earth. It is enjoyed by millions daily. It’s easy, it’s fast, it tastes yummy. Chocolate Roll Cake with Pink Raspberry Cream is something that I have loved my whole life. They are fine and they look wonderful.

To begin with this recipe, we have to first prepare a few components. You can cook chocolate roll cake with pink raspberry cream using 11 ingredients and 13 steps. Here is how you can achieve it.

The ingredients needed to make Chocolate Roll Cake with Pink Raspberry Cream:

1. Take For the cocoa batter
2. Prepare 5 Egg yolks
3. Get 4 Egg whites
4. Take 75 grams Granulated sugar
5. Prepare 40 grams Cake flour
6. Prepare 20 grams Cocoa powder
7. Take 40 grams Butter (melted over a bain-marie)
8. Get Pink raspberry cream
9. Get 300 grams Double cream
10. Take 25 grams Granulated sugar
11. Prepare 100 grams Frozen raspberry

And my favorite part - the cake has the perfect amount of. Raspberry roll cake - vanilla sponge roll cake filled with fresh raspberries, raspberry preserves, and vanilla whipped cream. When everyone else was bringing in yellow cake with chocolate frosting for school birthdays, I was bringing in this raspberry roll cake. Raspberry & White Chocolate Cake Roll—Easy to make ahead and then serve at your Holiday party.

Instructions to make Chocolate Roll Cake with Pink Raspberry Cream:

1. Melt the butter over a bain-marie. Sift the flour and cocoa powder together. Line the cake tin with baking parchment.
2. Make the meringue. Add 1/2 of the granulated sugar in 3 batches to the egg whites. Beat at a high speed with your hand mixer. After some time lower the speed and continue to beat for another 2 minutes to make the texture smooth.
3. In a separate bowl add the egg yolks and the rest of the sugar. Beat at a high speed with your hand mixer until pale and fluffy, and leaves a trail when the mixer is lifted.
4. Add a little of meringue into the egg yolk mixture and transfer the mixture back into the meringue bowl. When it is 70% combined, add the flour and cocoa powder. Also add the melted butter at this point.
5. Pour the batter into the prepared cake tin and flatten the surface with a scraper. Drop the tin several times from a height to get rid of large air bubbles. Bake at 190C for 12 to 15 minutes.
6. Remove the sponge from the tin when it is done. Cover with a cloth to prevent it drying out and leave to cool.
7. Make the cream. Whisk the cream until a thin ribbon forms when a whisk is lifted. Add 1/2 of the frozen raspberries. Continue to whisk until soft peak stage, and then add the rest of the raspberries. Continue to whisk until stiff peaks form.
8. After cooling, slice the top and bottom ends of the cake off. Slice the near-side end straight and the far-side diagonally.
9. Place the sponge onto baking parchment and put more of the filling cream on the near-side. Spread the cream, leaving a thin border on the far-side.
10. Start to roll up the cake tightly from the near-side, and then use the baking parchment to roll the rest of the cake.
11. When you finish rolling, gently squeeze to set it in place, and place joint-side down. Twist the excess baking parchment at both sides to secure the cake and put it in the fridge to set.
12. Slice off both ends and slice into your desired thickness. And it's done ♪
13. Serve onto a plate and enjoy.

Yummy creamy filled Pink Velvet Swiss Roll that is a lot easier to make than you might think. This simple chocolate roll cake with spirals of creamy chocolatey raspberry ganache is the. Roll the cake back into the roll. Cover the top with cream, decorate with some raspberries, chocolate or cacao. Hi, Natalya, I love roll, and raspberry and cocoa should be very tasty together.

So that’s going to wrap it up for this special food chocolate roll cake with pink raspberry cream recipe. Thank you very much for your time. I am confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!