Caramel cream and raspberry jam roulade

Name: Caramel cream and raspberry jam roulade
Ingredients: 4 eggs; 1/8 teaspoon salt; 4 tablespoons sugar; 4 tablespoons flour; 1 tablespoon chocolate sauce; 1 packet Dr. Oetker caramel cream powder; 130 g powdered sugar; 200 g cream with 32% fat; 2 tablespoons raspberry jam; 1 tablespoon chocolate sauce

Dessert - Caramel cream and raspberry jam roulade by Roberta J. - Recipia

Caramel cream and raspberry jam roulade is served in slices, with coffee or after a meal. The chocolate-striped sponge wraps around the cream, while the raspberries add a slight tartness; a layer of cream and chocolate sauce stays on top. I like to spread the sponge evenly right to the corners of the pan, so the slices are all the same thickness. Prep: 20 minutes. Cook: 25 minutes. Rest: 30 minutes. Total time: 75 minutes. Servings: 6. Approximately 360 kcal and 6 g protein per serving.

Ingredients

4 eggs
1/8 teaspoon salt
4 tablespoons sugar
4 tablespoons flour
1 tablespoon chocolate sauce
1 packet Dr. Oetker caramel cream powder
130 g powdered sugar
200 g cream with 32% fat
2 tablespoons raspberry jam
1 tablespoon chocolate sauce

Preparation

1. Heat the oven to 175°C and line a 38 × 26 cm pan with baking paper. 2. Separate the egg yolks from the whites. Beat the whites with the salt until stiff peaks form. Beat the yolks with the sugar until it dissolves, then mix in the flour. Add the whites and fold gently from the bottom up. 3. Pour the mixture into the pan and level it out. Drizzle with 1 tablespoon of chocolate sauce, making a few streaks. Bake for about 25 minutes, until lightly browned and a toothpick comes out clean. 4. Turn the hot sponge out onto a damp towel and roll it up. Leave it to cool for 30 minutes. 5. Beat the caramel cream powder with the powdered sugar and cream, then fold in the raspberry jam. The cream should be smooth. 6. Unroll the cooled sponge, spread half the cream over it and roll it back up. Cover the roulade with the remaining cream and the tablespoon of chocolate sauce.

Notes

Cut a slice and serve it with a cup of black tea. Measure the flour and sugar with level tablespoons, not heaped ones, because too much flour makes the sponge less flexible when rolling. If the jam has a lot of syrup, drain off the liquid before adding it to the cream; the filling will hold together better. Thick cream with 32% fat works well here, while a runny one can make the cream soft. Dark-colored pans brown the sponge faster, so keep an eye on the edges towards the end of baking. Cover the roulade and keep it in the fridge for up to 3 days. For a different fruity note, you can use 2 tablespoons of blackcurrant jam instead of raspberry. The sponge contains gluten and eggs, and the cream contains dairy.

Frequently asked questions

Why does the sponge crack when I roll it?

Usually, it has cooled too much before rolling. If cracks appear, place the seam underneath and cover the outside with the cream set aside for decorating.

Can I add cocoa to the sponge?

Yes. Replace 1 tablespoon of flour with 1 tablespoon of cocoa, keeping the other 3 tablespoons of flour.

Can I replace the chocolate sauce?

You can use 30 g of melted chocolate instead of the 2 tablespoons of sauce. Let it cool a little before pouring it over the roulade.