Raspberry Roulade
Raspberry Roulade
A soft egg-based sponge wraps around vanilla quark and fresh raspberries in this chilled roulade. The cake contains no flour, so its success depends on well-whipped whites, gentle folding, and rolling the sponge before it becomes completely cold.
Recipe details
- Yield: 8 slices
- Prep: 25 minutes
- Bake: 10–13 minutes
- Chill: 45 minutes
- Equipment: 10-by-15-inch Swiss-roll pan, parchment, nonstick spray, two bowls, electric mixer, spatula, clean tea towel
Ingredients
- 4 large eggs, separated
- 250 grams plain quark, divided
- 1 teaspoon baking powder
- 3 tablespoons granulated sweetener suitable for baking, divided, or to taste
- 1 teaspoon vanilla extract, divided
- 1/4 teaspoon fine salt
- 250 grams fresh raspberries, divided
Method
- Heat the oven to 350°F (180°C). Spray the pan lightly, line it with parchment, and spray the paper. Lay a clean tea towel on a work surface.
- Whisk the yolks with 125 grams quark, baking powder, 2 tablespoons sweetener, and 1/2 teaspoon vanilla until smooth. In a clean bowl, beat the whites with the salt until they hold glossy medium-stiff peaks.
- Fold one-third of the whites into the yolk mixture to loosen it. Fold in the rest in two additions, turning the bowl and scraping from the bottom. Spread the batter evenly to the corners without pressing out the air.
- Bake 10–13 minutes, until the surface is pale gold, dry to the touch, and springs back when lightly pressed. Cool for 3 minutes. Invert onto the towel, peel off the parchment, and roll the sponge with the towel from a short end. Let cool in the rolled shape for 30–40 minutes.
- Stir the remaining 125 grams quark with the remaining sweetener and vanilla. Reserve 50 grams raspberries for serving. Unroll the sponge, spread over the filling while leaving a 1-inch bare border at the far end, and distribute the remaining berries in a single layer.
- Reroll gently without the towel. Set the roulade seam-side down, cover, and refrigerate for 45 minutes. Garnish with the reserved berries and cut with a serrated knife.
How to keep the roll flexible
Egg whites will not reach full volume if the bowl is greasy or a trace of yolk is present. Stop whipping when the peaks stand up but still look glossy; dry, clumpy whites are hard to fold evenly. A thin, level layer bakes uniformly. Dark edges or a stiff surface signal overbaking and make cracking more likely.
Small cracks can be placed underneath when the roll is set down. If the quark is watery, drain it briefly before use, and dry the raspberries after washing. Do not crush the berries into the filling because their juice can make the spiral slide.
Storage and variations
Refrigerate covered and eat within 2 days. Keep it out of refrigeration no longer than 2 hours. Blueberries or chopped strawberries can replace raspberries by weight; make sure the fruit is dry. Freezing is not recommended because the quark filling may separate.
