Cake Roulade with Raspberries

An amazing Russian dessert. Easy sponge Cake Roulade with Raspberries, a rich and delicious dulce de leche cream and pureed raspberries. The perfect cake roll for guests or the Holidays.

If you enjoy roulades, try our Coffee Roulade or our Poppy Seed Roulade.

cake roulade with raspberries

PIN this recipe HERE! Follow Valentina’s Corner on Pinterest for more inspiration!

How to make Sponge Cake Roll (Biskvit)-

  1. Divide egg whites and egg yolks.
  2. Beat egg whites with sugar until stiff peaks form.
  3. In a separate bowl, beat egg yolks and sour cream.
  4. Add the egg yolk mixture to the egg whites and gently combine.
  5. Add flour, mix until well incorporated. Don’t overbeat the batter.

making the roulade

How to Make Roll-

  1. Spread batter onto a baking sheet and bake. (Use a baking sheet that’s about 12″x17″.
  2. Once baked, release edges of cake with a sharp knife and roll up into a roulade.
  3. Allow to completely cool before unrolling so the cake doesn’t crack.

baking the roulade

How to Make Dulce De Leche Cake Cream-

  1. Beat butter, cream cheese and powdered sugar until creamy.
  2. Add half of the dulce de leche, gently mix. Add remaining dulce de leche, mix again.
  3. Fold in cool whip.
  4. Refrigerate cream until ready for use.

How to make Raspberry Puree-

  1. Blend together the raspberries with powdered sugar.

preparing the cream

How to Assemble Cake Roulade-

  1. Gently unroll cake roll.
  2. Generously spread with pureed raspberries.
  3. Spread 2/3 of the cream over puree.
  4. Gently roll cake into a roulade.
  5. Add cream to tops and sides of roll.

spreading the cream

Prepare chocolate decor-

  1. Melt chocolate.
  2. Spread chocolate in a thin layer on parchment paper, rest until chocolate sents.
  3. Break chocolate into pieces.

Prepare Chocolate Ganache-

  1. In a saucepan, over low heat, combine half and half with chocolate chunks.
  2. Once chocolate begins to melt, turn off heat and continue stirring until chocolate melts completely.
  3. Once ganache cools, coat top of roulade.

melting the chocoalte

How to decorate Cake Roulade with Raspberries-

  1. Add fresh raspberries to top of cake roulade.
  2. Add chocolate pieces.
  3. Garnish with mint, if desired.
  4. Cover and keep cake refrigerated.

decorating the roulade

TIP: For easier cleanup, place parchment paper that was used during baking under the roulade. When the decorating is completely finish, lift cake and remove parchment paper.

cake roulade with raspberries

If you make this Cake Roulade with Raspberries, don’t forget to tag us on social media, #ValentinasCorner. 🙂 We love to see your creations.

Cake Roulade with Raspberries

Cake Roulade with a raspberry puree and rich dulce de leche cream, topped with a chocolate ganache and fresh raspberries. 
Prep Time40 mins
Cook Time20 mins
Total Time1 hr
Course: Dessert
Cuisine: Russian
Keyword: cake roulade
Servings: 12 servings
Calories: 250kcal
Author: Valentina's Corner

Ingredients

Cake-

  • 5 large eggs
  • 3/4 cup granulated sugar
  • 2 Tbsp sour cream
  • 1 tsp baking powder
  • 1 cup all-purpose flour

Raspberry puree-

  • 3 oz fresh raspberries
  • 2 Tbsp powdered sugar

Cream-

  • 1 (8 oz) cream cheese, room temp
  • 2 Tbsp unsalted butter
  • 1/3 cup powdered sugar
  • 1 (14 oz) can dulce de leche
  • 4 oz cool whip, thawed

Chocolate ganache-

  • ½ cup milk chocolate, chopped
  • 2 ½ Tbsp half and half

Decor-

  • 3 oz fresh raspberries
  • 3 oz chocolate chunks, melted

Instructions

  • Preheat oven to 355°F.
  • Line baking sheet with parchment paper. Spray with baking spray and lightly dust with flour. Set aside.
  • Separate egg whites from egg yolks. Beat egg whites on high speed about 2 minutes. Slowly add sugar and beat another 2 minutes until stiff peaks form.
  • In a separate bowl, beat egg yolks and sour cream. Add yolk mixture to egg white and give a quick mix on low speed.
  • Combine flour and baking powder. Add half the flour. Mix with a spatula. Add the rest of the flour and mix. Don’t overbeat the batter.
  • Pour mixture into a baking sheet. Bake 12-14 minutes. Check the middle of the cake for readiness with a toothpick, it should come out clean.
  • Remove cake, allow to cool about a minute., release edges of the cake with a sharp knife, if needed. Gently roll up the cake. Allow cake to cool completely
  • Prepare cream:Beat butter, cream cheese and powdered sugar. Add 1/3 of the dulce de leche, gently mix, and another 1/3 and mix, add the rest and mix. Fold in cool whip with a spatula Refrigerate until ready to use.
  • Prepare raspberry puree: 
    Blend the raspberries and powdered sugar (or mash with a fork).
  • Assemble cake:
    Slowly unroll cake. (don’t discard the parchment paper). Distribute the raspberry puree over cake.
  • Take the cream and spread about 2/3rd of the cream onto the roulade.
  • Slowly roll the cake back up.
  • Cut the used parchment paper in half. Place onto the cake platter you will be using. Add roulade in the middle of the platter on top of parchment paper.
  • Cover the tops and sides of roulade with cream.
  • Prepare chocolate for decor (optional). Melt chocolate and spread over parchment paper into a rectangle, allow to set. Break the chocolate up into chunks for decor. 
  • Prepare ganache.
    Heat half and half, pour over chocolate chunks and cover. Once chocolate begins to melt, stir until ganache is smooth and creamy. Cool ganache.
  • Take the cooled ganache cover sides and top of the roulade.
  • Add the fresh raspberries to the top of the roulade. Add chocolate chunks. 
  • Gently lift one side of the roulade and pull our parchment paper. Do the same to the other side. No need wipe the platter for minutes, it’s nice and clean. 
  • Cover and refrigerate at least 2 hours.
  • ENJOY!
Nutrition Facts
Cake Roulade with Raspberries
Amount Per Serving
Calories 250 Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Saturated Fat 5g 25%
Cholesterol 77mg 26%
Sodium 39mg 2%
Potassium 155mg 4%
Total Carbohydrates 38g 13%
Dietary Fiber 2g 8%
Sugars 26g
Protein 4g 8%
Vitamin A 4%
Vitamin C 4.5%
Calcium 5.3%
Iron 7.4%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition Facts
Cake Roulade with Raspberries
Amount Per Serving
Calories 250 Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Saturated Fat 5g 25%
Cholesterol 77mg 26%
Sodium 39mg 2%
Potassium 155mg 4%
Total Carbohydrates 38g 13%
Dietary Fiber 2g 8%
Sugars 26g
Protein 4g 8%
Vitamin A 4%
Vitamin C 4.5%
Calcium 5.3%
Iron 7.4%
* Percent Daily Values are based on a 2000 calorie diet.

NUTRITION DISCLAIMER

cake roulade with raspberries< div>

Valentina's Corner

Show 22 Comments
  • Marina 12/03/2018, 11:19 am Link Reply

    Made this into a layered cake this Thanksgiving for our family gathering. So good! Thank you for the recipe!

    • Valentina's Corner 12/03/2018, 4:55 pm Link Reply

      That sounds wonderful, Marina. Thanks for sharing and trying our recipe. I hope you had a wonderful time with your loved ones.

  • Alla 03/26/2016, 7:28 am Link Reply

    Hi , Valentina! Want to make it today! Just a quick question: can I use frozen blackcurrant insted of raspberries( for the sauce) Need to get rid of my last summer picking…:)

    • admin 03/26/2016, 12:01 pm Link Reply

      Hi Alla. I haven’t tried frozen but I don’t see why not. Happy Easter!:)

  • Julie 12/22/2015, 5:32 pm Link Reply

    Valechka!!
    I have to tell you how popular this recipe is… I went to a baby shower and three ladies brought the same almost identical rolls!!!!???????????????? from your site!! ????????????????????????
    Too bad I’m not on social media I would’ve posted ????
    Good job!! And beautiful work!!

    • admin 09/05/2017, 1:54 pm Link Reply

      Julie, that is so great to hear! I hope you guys enjoyed the cake:)

  • oksanka85 07/07/2015, 1:20 pm Link Reply

    Wow, I made this roll and it was amazing… I have got so much raspberries frozen from my garden that don’t know what to do with them. How I know how to use them up. 🙂 Thanks for this recipe. Bring some more recipes we love them. Thanks for your hard work.

    • admin 07/08/2015, 1:34 am Link Reply

      Yaay!!!.. So happy to hear that you enjoyed it. 🙂 Totally seeing an awesome use for raspberries:).

  • Alena 06/20/2015, 1:14 pm Link Reply

    This cake was wonderful! My husband said it’s his favorite now. Thank you!

    • admin 06/20/2015, 11:17 pm Link Reply

      Alenka, That’s wonderful!! If hubby approves what more can we ask for right?:).

  • Valentina 04/21/2015, 6:29 pm Link Reply

    Just made this roulade as well. Do you think it’s okay if we wait to eat it till thursday? It won’t be too soggy?

    • admin 04/21/2015, 7:55 pm Link Reply

      Valentina. I think you will be just fine, just keep it covered and refrigerated! Oh you are in for a treat!. This roulade is So Amazing.. 🙂

  • Sveta 01/16/2015, 4:48 pm Link Reply

    My ganache was really runny? Is that normal?

    • admin 01/16/2015, 10:35 pm Link Reply

      Yes and No. I didn’t want it “really thick” since there is other chocolate. But it’s not suppose to be too runny. Did you wait until it completely cooled? Also, if you do want it a little thicker, add heavy whipping cream instead of half/half. 🙂

  • Natasha (@NatashasKitchen) 01/14/2015, 12:16 am Link Reply

    This cake roll looks incredible!! I love how you decorated it and your photography is stunning! Pinned 🙂

    • admin 01/14/2015, 1:30 pm Link Reply

      Thank you dear. Appreciate the sweet comment and the pin :)..

  • Liliya 01/11/2015, 3:51 pm Link Reply

    This looks SOO amazing I cant even take it. Question. I will try making this for a party, will the raspberry puree give the cake a dark color and will it taste the same if I just leave it out?. It will be kind of warm there too so that ganache or choc won’t work but I want to make this so bad. What else can I decorate with?

    • admin 01/14/2015, 1:29 pm Link Reply

      Thank you Liliya,
      The cake will get a little color but not too much. Just leave it out, it won’t make that big of a difference. You can just take raspberries and put them in a straight line on top of the cake. Add some shaved chocolate (a vegetable peeler makes pretty shavings.) Hope you enjoy it. P.S. I’d love to be somewhere warm. It’s absolutely freezing where I am at, kids had 3 snow days in a row due to the weather..

  • Claire 01/10/2015, 3:57 pm Link Reply

    WoW. WOW. Where can I buy the dulce de leche?

    • admin 01/11/2015, 10:27 am Link Reply

      Claire,
      I’m thinking that is a good wow?:) You can purchase it and most grocery store. I make my own though. Remove paper from condensed milk (it will make a mess if you don’t). Put cans into a saucepan, roasting pan or pot. Completely cover with water. You can either lay them down or stand them up. Bake @375F for 2.5 hours. Simple as that. I do like 6 at a time. Keep refrigerated, will stay good for weeks. 🙂 🙂

  • Mom's Dish 01/10/2015, 3:14 pm Link Reply

    Such a pretty cake, great job with this cake.

    • admin 01/11/2015, 10:24 am Link Reply

      Thank you, you’re too kind. 🙂

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