Oh yes, Ashley! 😍🇭🇺 Hungarian Raspberry-Cream Roulade (Málna Piskótatekercs) is a light, airy sponge cake rolled with sweet, tangy raspberry filling and creamy goodness — perfect for dessert tables, parties, or an elegant treat at home. 🍰✨
Here’s how to make it:
🍓 Hungarian Raspberry-Cream Roulade (Málna Piskótatekercs)
Ingredients
For the sponge cake:
- 4 large eggs, separated
- ¾ cup (150 g) granulated sugar
- ½ cup (65 g) all-purpose flour
- 1 tsp vanilla extract
- ¼ tsp salt
For the raspberry cream filling:
- 1 cup (125 g) fresh or frozen raspberries
- 2–3 tbsp sugar (adjust to taste)
- 1 cup (240 ml) heavy cream
- 2 tbsp powdered sugar
- ½ tsp vanilla extract
Optional: powdered sugar for dusting
🍰 Instructions
1️⃣ Make the sponge cake:
- Preheat oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment paper.
- In a bowl, beat egg yolks with half of the sugar until pale and creamy. Stir in vanilla.
- In another bowl, beat egg whites with salt until soft peaks form. Gradually add the remaining sugar and beat until stiff peaks form.
- Gently fold egg whites into the yolk mixture, then carefully fold in the flour until just combined — don’t overmix.
- Pour batter into prepared pan and spread evenly. Bake 10–12 minutes until the sponge springs back when lightly touched.
2️⃣ Roll the sponge:
- While still warm, turn the cake onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment.
- Roll the cake gently from the short side with the towel inside and let cool completely.
3️⃣ Make the raspberry cream:
- If using frozen raspberries, thaw first. Mash raspberries with sugar and strain if you prefer a smooth filling.
- In a separate bowl, whip heavy cream with powdered sugar and vanilla until stiff peaks form.
- Fold the raspberry puree gently into the whipped cream.
4️⃣ Assemble the roulade:
- Carefully unroll the cooled sponge. Spread the raspberry cream evenly over the cake.
- Roll the cake back up tightly (without the towel).
- Dust with powdered sugar before serving.
💡 Ashley’s Tips
- Chill the roulade for 1–2 hours before slicing — it makes cleaner cuts.
- You can also add fresh raspberries inside for extra burst of flavor.
- For a chocolate twist, sprinkle cocoa powder in the sponge batter or drizzle melted chocolate on top.
If you want, I can give you a mini roulade version — perfect for parties or individual servings! 🍰✨
Do you want me to do that?
