RASPBERRY AND CREAM ROULADE RECIPES

Steps:

• Place a clean dish towel on a large cutting board and lightly dust all over with confectioners’ sugar. Place the sponge cake on top of the towel, parchment side up; peel off and discard the parchment. Dust the cake lightly with more confectioners’ sugar. Starting at one of the longer sides, loosely roll up the sponge inside the towel. Set aside the sponge while you prepare the filling. (This will “train” the sponge and make it easier to roll up after it’s filled.)
• In a small bowl, mash together the fresh raspberries and raspberry jam until the berries break down; set aside.
• In a medium bowl, combine the heavy cream, mascarpone and kosher salt. Whisk vigorously by hand, or beat with a hand mixer on medium-high, until the mixture is thick and light, and holds a medium peak. Chill the bowl of whipped cream while you start to assemble the cake.
• Carefully unroll the cake so the short sides are to your right and left, and the longer sides near and away from you. Spread the raspberry mixture in a thin, even layer across the entire surface, leaving a border of about 1 inch along the longer side that’s farther from you. Pull the cream from the refrigerator and dollop all across the surface of the cake. Spread it in an even layer over top of the raspberry layer, this time leaving a 1-inch border on each of the longer sides.
• Roll the cake back up, starting with the longer side closest to you and using the towel to help you (without rolling the towel into the cake). Wrap the towel around the cake, allowing it to rest on the seam. Transfer the cutting board to the refrigerator and chill until the cake has had a chance to absorb some of the raspberry juices and set, at least 1 hour.
• Remove the cutting board from the refrigerator and gently unwrap the cake. Use a serrated knife to trim off the ends of the cake, exposing a clean spiral. Use the towel and/or cutting board to transfer the cake to a serving platter. Dust with more confectioners’ sugar, cut crosswise into slices with a serrated knife, and serve. The cake is best served the day it’s made, but will keep, covered and chilled, for up to 3 days.

Steps:

• Separate eggs. Whisk egg yolks with 60 grams (approximately 2 ounces) of sugar and vanilla sugar.
• Season with salt, add lemon zest and 2 tablespoons of water and whisk until fluffy.
• Beat egg whites with 50 grams (approximately 1.7 ounces) of sugar until stiff.
• Fold 1/3 of egg whites into egg yolk mixture. Combine flour with cornstarch and sift over the mixture. Fold in remaining egg whites. Spread batter in a lined with parchment paper baking sheet and bake in preheated oven at 200°C (approximately 400°F) for about 10 minutes or until light brown.
• Sprinkle kitchen towel with 2 tablespoons of sugar. Invert biscuit onto a towel and remove parchment paper. Roll up and cool.  
• Soak gelatine in cold water. Melt 100 grams (approximately 3 1/2 ounces) of sugar and stir in 200 grams (approximately 7 ounces) of raspberries. Boil until sugar has dissolved completely. Strain raspberries through a sieve, add raspberry liqueur and cool slightly, then squeeze gelatine and add to the mixture and cool.
• Whip cream with remaining sugar until stiff and fold into raspberry puree. Roll out biscuit, spread with raspberry cream and sprinkle with remaining raspberries. Roll up biscuit again and place, seam side down, on a plate. Refrigerate for about 2-3 hours. Dust with powdered sugar and serve.