Hungarian Raspberry-Cream Roulade (Málna Piskótatekercs) Recipe

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Hungarian Raspberry-Cream Roulade (Málna Piskótatekercs) Recipe

This Hungarian Raspberry-Cream Roulade is a delightful dessert featuring a light and fluffy sponge cake filled with a creamy raspberry mixture and fresh berries. It’s perfect for any occasion and looks impressive on the table!

Ingredients:

For the Sponge Cake:

  • 6 large eggs, separated
  • 1 pinch salt
  • 1 tablespoon water
  • 6 tablespoons sugar
  • 1/4 cup all-purpose flour

For the Filling:

  • 1 (12-ounce) can raspberry pie filling
  • 1 cup heavy whipping cream, whipped and refrigerated
  • 1 (8-ounce) package cream cheese, softened
  • 1/2 cup granulated sugar
  • 1 tablespoon pure vanilla extract
  • 2 to 3 pints fresh raspberries, rinsed and air-dried

For Garnish:

  • Confectioners’ sugar

Instructions:

1. Prepare the Sponge Cake:

  • Preheat Oven: Heat your oven to 375°F (190°C). Line a half-sheet pan or jellyroll pan with parchment paper, then lightly coat the parchment with cooking spray.
  • Whip Egg Whites: In a large bowl, whip the egg whites with a pinch of salt and 1 tablespoon of water until stiff peaks form but not dry.
  • Add Egg Yolks: Gradually add the egg yolks one at a time while continuing to whip at low speed. This should take about 2 minutes.
  • Incorporate Sugar: Slowly add the sugar, one spoonful at a time, while continuing to whip on low speed. This process should take about 4 minutes. The batter should be light and fluffy.
  • Fold in Flour: Gently sprinkle 1 tablespoon of flour over the batter and fold it in carefully to avoid deflating the mixture. Repeat with the remaining 3 tablespoons of flour.
  • Bake: Pour the batter into the prepared pan, spreading it evenly. Bake for 12 to 15 minutes, but be careful not to overbake.
  • Cool Cake: Remove from the oven and immediately invert the cake onto another sheet of parchment paper placed on the countertop. Remove the parchment paper from the pan. Roll the cake up in the parchment paper and let it cool completely.

2. Prepare the Filling:

  • Whip Cream: Whip the heavy cream until stiff peaks form and refrigerate.
  • Mix Cream Cheese: In a large bowl, beat the softened cream cheese with sugar and vanilla extract until light and fluffy.
  • Combine: Gently fold the whipped cream into the cream cheese mixture. Refrigerate until ready to use.

3. Assemble the Roulade:

  • Unroll Cake: When the sponge cake is completely cool, unroll it and trim any crusty edges.
  • Spread Raspberry Filling: Evenly spread the raspberry pie filling over the cake, reaching the edges.
  • Add Whipped Cream Mixture: Spread an even layer of the whipped cream mixture over the raspberry filling.
  • Place Raspberries: Arrange the whole raspberries in horizontal lines across the surface of the cake.
  • Roll the Cake: Using the parchment paper to aid you, roll the cake up tightly from one of the short sides for a thick roll or from the long side for a narrower roll. Some of the filling might squeeze out—this is normal. Refrigerate the roulade for several hours to firm up.

4. Serve:

  • Transfer and Garnish: When ready to serve, transfer the roulade to a serving platter. Dust with confectioners’ sugar.
  • Slice and Serve: Cut into 1/2-inch slices. Serve with a dollop of whipped cream and a few fresh raspberries, if desired.

Enjoy your Hungarian Raspberry-Cream Roulade, a delicious and elegant dessert that’s sure to impress!

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