Pudding roll with raspberry sauce

Raspberry Sauce and Pudding Roll Cake

When faced with a sweet dilemma and unsure of what to prepare, a roll cake with a savory filling can be the ideal solution. This recipe for a roll cake with vanilla pudding and raspberry sauce is not only simple but also delicious, offering a perfect combination of a fluffy base, a fine cream, and a fruity sauce. It’s a dessert that brings a smile to anyone's face!

Total preparation time: 1 hour
Preparation time: 20 minutes
Baking time: 15-20 minutes
Number of servings: 8

Ingredients

For the base:
- 4 large eggs
- 4 tablespoons of granulated sugar
- 2 tablespoons of sunflower oil
- 4 tablespoons of flour
- 1 teaspoon of baking powder
- 1 teaspoon of powdered sugar with vanilla beans

For the vanilla pudding:
- 500 ml of milk
- 2 egg yolks
- 3 tablespoons of cornstarch
- 4 tablespoons of granulated sugar
- 1 tablespoon of vanilla extract

For the raspberry sauce:
- 130 g of fresh or frozen raspberries
- ½ teaspoon of cornstarch
- 1 tablespoon of granulated sugar

A Brief History

The roll cake is a dessert with deep roots in the culinary traditions of many cultures. This type of dessert has evolved over the centuries and continues to be appreciated for its versatility. Whether filled with jam, chocolate, or creams, the roll cake remains a favorite among those who love sweets.

Step by Step for a Perfect Dessert

1. Preparing the base

Start by separating the egg whites from the yolks. In a bowl, beat the egg whites with a pinch of salt until you achieve a firm foam. Gradually add the 4 tablespoons of granulated sugar, continuing to mix until they become glossy and firm.

In another bowl, beat the yolks with 2 tablespoons of oil. Then, combine them with the egg white foam, adding the powdered sugar with vanilla beans and the baking powder.

Begin to gradually incorporate the flour, gently folding with a spatula so as not to deflate the mixture.

Grease a large baking tray with margarine and line it with baking paper. Pour the mixture into the tray and spread it evenly with a spatula.

Place the tray in the preheated oven (at 180°C) and bake for 15-20 minutes, until the base is firm to the touch and lightly browned.

After baking, remove the base from the oven, gently peel it off the baking paper, roll it lengthwise, and wrap it in a damp towel or the paper it was baked in, allowing it to cool.

2. Preparing the vanilla pudding

In a bowl, mix the 2 egg yolks with 4 tablespoons of sugar and the 3 tablespoons of cornstarch. Thin the mixture with 4-5 tablespoons of milk.

In a saucepan, bring the remaining milk to a boil. Once the milk starts to boil, remove the saucepan from the heat and add the yolk mixture, stirring constantly. Place the saucepan back on the heat and continue to stir until the mixture thickens.

Add the vanilla extract and let the pudding cool slightly.

3. Assembling the roll

Unroll the cooled base and spread the warm pudding evenly over its surface. Then, carefully roll the base using the baking paper. Make sure the roll is tight, but don’t overdo it to avoid breaking.

Let the roll cool completely, then trim the ends for a uniform appearance.

4. Preparing the raspberry sauce

In a small saucepan, combine the raspberries with 1 tablespoon of sugar. Gently mix and, when the sugar starts to dissolve, add the cornstarch dissolved in 1-2 tablespoons of water.

Let the sauce boil for 3-4 bubbles until it thickens slightly. If using frozen raspberries, it will take a little extra time to thaw.

5. Serving

Place the roll on a platter and pour the raspberry sauce over it. You can garnish with whole fresh raspberries for a more attractive appearance.

Practical Tips

- Ensure all ingredients are at room temperature before starting. This will help achieve a finer texture.
- If you want to add a twist, you can try replacing the raspberries with other berries or even peaches or strawberries.
- You can serve the roll with a dollop of sour cream or whipped cream for added creaminess.

Calories and Nutritional Benefits

A serving of roll cake with pudding and raspberry sauce has approximately 250-300 calories, depending on the specific ingredients used. Raspberries are rich in antioxidants and vitamins, contributing to a healthy immune system.

Frequently Asked Questions

1. Can I use another type of milk for the pudding?
Yes, you can use almond or coconut milk for a lactose-free version.

2. How can I store the roll?
The roll keeps well in the refrigerator, covered, for 2-3 days.

3. Can I make the roll without sugar?
You can replace sugar with natural or artificial sweeteners, but make sure to follow their usage instructions.

This recipe for roll cake with vanilla pudding and raspberry sauce will not only impress with its appearance but will also bring an explosion of flavors in every bite. I hope you enjoy every step of the preparation and share this delicacy with your loved ones!

 Ingredients: For the base: 4 eggs, 4 tablespoons sugar, 2 tablespoons oil, 4 tablespoons flour, 1 teaspoon baking powder, 1 teaspoon powdered sugar with vanilla pods. Vanilla pudding: 500 ml milk, 2 egg yolks, 3 tablespoons cornstarch, 4 tablespoons sugar, 1 tablespoon vanilla essence. Raspberry sauce: 130 g raspberries, 1/2 teaspoon cornstarch, 1 tablespoon sugar.

 Tags:  vanilla cream cake