Raspberry Cheese Cake Roll
Ingredients
Sponge Cake
- 4 eggs
- 1/2 cup granulated sugar
- 1/2 cup ground almonds
- 2 tablespoons all-purpose flour
Filling
- 6 ounces cream cheese, sieved
- 2/3 cup whipping cream
- 1 tablespoon confectioners' sugar
- 1 pound raspberries
Garnish
- 2/3 cup whipping cream
- 8 sprigs fresh mint
Instructions
- Heat oven to 400 degrees F (205 degrees C). Grease a baking sheet (with sides)
and line with wax paper.
- Sponge Cake: Beat eggs and sugar in a medium-size bowl until they are thick and foamy and
hold a ribbon when drawn over surface.
- Sift ground almonds and flour over egg mixture and fold in. Spread mixture on
prepared baking sheet.
- Bake for 10 to 12 minutes or until springy to touch. Turn out on a wire rack and cool.
- Filling: In a blender or food processor, process cream cheese, whipping cream and confectioners'
sugar until smooth. Do not over-blend or whipping cream will separate.
- Peel wax paper from sponge cake. Spread cheese mixture on sponge cake.
- Reserve 6 to 8 raspberries. Sprinkle remaining raspberries over cheese mixture.
Roll sponge cake up lightly, jellyroll fashion.
- Garnish: Whip cream until stiff. Pipe (with a pastry bag) 6 to 8 whipped cream
rosettes along top of cheese roll.
- Place a reserved raspberry and a sprig of mint in each rosette.
Yield: 6 servings
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