Hungarian Raspberry-Cream Roulade (Malna Piskotatekercs) Recipe
A Hungarian Raspberry Cream Roll features a delicate rolled sponge cake generously filled with raspberry jam, fresh berries, and a creamy whipped mixture.
This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.
Instructions
-
Preheat oven to 375°F. Line a half-sheet pan with parchment paper, then lightly coat it with cooking spray.
-
Whip egg whites with salt and 1 tablespoon water until stiff; gradually add egg yolks one at a time on low speed for 2 minutes.
-
Slowly incorporate sugar spoonful by spoonful over 4 minutes until the batter is light and fluffy.
-
Gently fold in 4 tablespoons of flour, one tablespoon at a time, taking care to maintain batter volume.
-
Pour the batter into the prepared pan, spread evenly, and bake for 12 to 15 minutes.
-
Invert the baked sponge onto fresh parchment paper, remove the baking parchment, then immediately roll the cake in the fresh paper and cool completely.
-
Meanwhile, whip cream and refrigerate. Beat cream cheese with sugar and vanilla until fluffy, then fold in the whipped cream and refrigerate.
-
Once cooled, unroll the sponge, trim crusty edges, and spread raspberry jam to the edges.
-
Evenly spread the cream mixture over the jam, then arrange whole raspberries in horizontal lines across the surface.
-
Using the parchment as a guide, roll the sponge into a tight cylinder from a short or long side as preferred.
-
Refrigerate for several hours to firm, then dust with confectioners' sugar, slice, and serve, optionally with extra whipped cream and berries.