Soft and easy to prepare, the swiss cake roll with mascarpone cream and raspberries is a dessert that will please everyone. The cake rolls are a classic recipe of Italian pastry: very versatile, you can also make it with a chocolate filling at will: cream and fruit, ricotta, creams of all kinds, Jam. The rolls are sweet enough light and therefore perfect for a snack of children, especially if enriched with fresh fruits and if you can decrease a bit’ the doses of the individual components sugar.
The cookie dough for the roll mascarpone and raspberries
The sweet roll it is very simple to prepare, but the execution of the cake roll dough (paste biscuit) It needs a few tips to get a perfect result, Golden, soft and above all flexible, so that you can roll up your sweet without nasty surprises. Basically, the biscuit dough is a kind of sponge cake which is spread on a tray to a thickness of one centimeter.
The most important part of this recipe is just baking cookie dough, It must be very fast, 8-10 minutes in all: the cookie dough should be just golden so as to remain soft and must be immediately covered with a plastic wrap to retain moisture and rolled up on itself to maintain flexibility. They are very simple operations but necessary.
The filling of this sweet roll is as simple and fresh: a base mascarpone cream, cream and lemon zest and lots of fresh raspberries, which of course you can substitute fruit as you like fresh strawberries. At this point, I remind you only have a look at the very good cake roll with cream and orange marmalade and to all my recipes SWEET FRUIT and I wish you good day!
8 comments
tried Ada! It did not come exactly as nice as yours because I was afraid of breaking it during rolling and maybe I did not 'close’ quite, but to be the first roll of my life I would say that it is successful and has been very successful! Is’ really a cool and pleasant sweet very suitable for the season. Thanks!
I'm so happy! A big hug Laura. ADA
Hi Ada,
I never loved so much the scrolls, but this is really beautiful and makes me want to try it! I just want to ask you confirm the size of the pan… I feel very great respect for the sweet final image, also considering that the roll is not rolled up on itself many times. Thank you and congratulations for the site and for recipes!
Hello Laura, Thank you so much for the appreciation. I also do not like the rolls honestly, but this is soft and good and I'm doing right now a little one’ particular with cherries. We come to us, when in doubt, I just measured the pan and is 33×41 to be precise. Then of course when spatoli the mixture into the pan where arrivals arrivals, just that it is regular in shape. The roll was long enough, considering that I removed the ends to look better in photos. A warm greeting. ADA
Thanks Ada for timely information! In fact I have not taken account of 'scraps’ to shape the roll and achieve perfection in your photos:-) We would definitely try the weekend.
The compliments are deserved, I always follow and, as you can see, occasionally experiment! Best wishes to you too. Laura
You're too kind, and if you let me know the roll, appearance news! A warm greeting, ADA
What a delight I love this kind of very sweet summer
Thanks
A big kiss
But thanks to you!