It’s February outside, it’s dry and it’s getting dark soon, but the kitchen smells of freshly baked bread and you have the feeling that you’re doing something nice just for the fun of it. So try baking a delicious raspberry roulade under the baton of Josef Maršálek.
Valentine’s Day is often associated with grand gestures, flowers and last-minute gifts. At the same time, his charm is completely different. In ordinary slowing down, in a quiet evening at home and in something good that you enjoy together. It can create just such a moment – for example, a fluffy chiffon roulade with raspberries, which is perfect for a festive February evening.
On video fromCheck out ABC Australia’s raspberry roulade recipe on YouTube:
According to legends, it was Saint Valentine’s Day. He secretly married couples in love because he believed that love cannot be forbidden. And even though we celebrate Valentine’s Day differently today, its message remains the same, it’s not about showing off, it’s about sharing a moment. And the sweet spot at the end of the evening belongs to that.
A light dessert that doesn’t feel heavy
Chiffon roll is typical for its delicacy. The dough is light as a cloud, the cream is not too sweet and the raspberries give it a pleasant acidity. Thanks to this, the dessert does not seem heavy and is also suitable when you do not want to fill your guests or partner with a dense dessert.
The basis of success is properly prepared dough and quality ingredients. Sponge dough needs a fine flour that creates a fluffy structure and combines well with the snow from the egg whites. Thanks to this, the roll remains flexible and rolls easily without cracking.
“The roulade usually cracks when you rush it or the sheet is too dry. My trick is simple, immediately after taking it out of the oven, I remove it while it is still warm with baking paper, cover it lightly with a tea towel and let it rest for a few minutes. This way, the dough retains its elasticity and does not crack during rolling,” advises pastry chef Marie Hašková.
Recipe for chiffon roll with raspberries
Raw materials:
Dough:
- 5 pcs of M size eggs
- 50 g of granulated sugar
- 50 g of oil
- 50 g of milk
- 60 g plain flour for sponge cakes
- 10 g of lemon juice
- a pinch of salt
- grated rind from 1 lemon
Cream:
To finish:
Procedure:
First, prepare the snow. In a perfectly clean bowl, beat the egg whites with a pinch of salt and lemon juice. As soon as they start to thicken, gradually add sugar and beat until soft, shiny snow. It is important not to beat it so that it remains flexible.
In another bowl, use a whisk to mix the yolks with milk, oil, lemon zest and flour until smooth. Then carefully, in parts, work the snow into it. The mixture should remain fluffy.
Spread the dough on a tray lined with baking paper and bake at 160°C for about 15-20 minutes, until the sheet is lightly golden and springy to the touch. After baking, let it cool on a wire rack.
For the cream, remove the butter and cream from the refrigerator at least two hours in advance. Beat the soft butter with the powdered and vanilla sugar and salt until light foam. Then whisk in the cream spoon by spoonful, adding more only when the previous batch is completely combined.
Spread the cooled sheet with cream, spread the raspberries evenly and carefully roll into a roll. Tighten it well, wrap it in paper and let it harden in the fridge for at least an hour.
Such a dessert is not only about taste. It’s an excuse to slow down, grab a coffee or a glass of wine and enjoy some time together. And that’s exactly what Valentine’s Day is supposed to be about. Not about perfection, but about the joy of little things that taste best at home at the table.
