RASPBERRY 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:

• For the hazelnut dacquoise, heat the oven to 170C/fan 150C/gas 3. Oil a 20cm x 30cm baking tray and line with baking paper.
• Put the egg whites and cream of tartar in a clean bowl, and, using an electric whisk, beat until the mixture looks light and fluffy, and holds peaks. Add the caster sugar and a pinch of salt, and continue to beat until stiff peaks form. Add the icing sugar, 45g of the chopped hazelnuts and all the ground almonds, and fold together using a spatula, keeping in as much air as possible.
• Spread the mixture evenly over the prepared baking tray and bake for 15-17 minutes or until golden and dry to the touch. Cool on the tray for a few minutes, then use the baking paper to help you turn it out onto a wire rack. Cool completely.
• For the raspberry cream, whip the double cream in a large bowl until thickened and soft peaks just hold. In a separate bowl, gently mash the raspberries with the icing sugar and lemon juice. Add the raspberries to the double cream and beat together gently until the mixture holds soft peaks.
• To assemble, put a large sheet of baking paper on top of the dacquoise and flip it over. Peel off the baking paper that’s now on top, then spread over the raspberry cream in an even layer. Roll the roulade up tightly from a short side using the paper to help.
• Chill for 1 hour or until needed. Dust with the icing sugar and top with the remaining roughly chopped hazelnuts to serve.