Raspberry Whipped Cream Cake Roll : A supple sponge, mascarpone whipped cream and fresh raspberries. A festive, light cake roll.
- 8 servings
- Preparation 30 min
- Cooking 10 min
- Total 40 min
- Level medium
- Devices TM7 · TM6 · TM5
Ingredients : raspberry whipped cream cake
- 4 eggs
- 100 g sugar
- 100 g all-purpose flour
- 250 ml very cold heavy cream
- 100 g mascarpone
- 40 g powdered sugar
- 200 g raspberries
Preparation : raspberry whipped cream cake
- Put the eggs and sugar in the bowl and whisk. 5 minspeed 4
- Fold in the sifted flour with a spatula.
- Spread on a lined baking sheet and bake for 10 minutes at 200°C (400°F).
- Roll up the warm sponge in a kitchen towel and let cool.
- Rinse the bowl and chill it. Add the cream, mascarpone and powdered sugar.
- Whip the cream. 1 min 30 secspeed 3
- Unroll the sponge, spread with the whipped cream, scatter with raspberries and roll up. Refrigerate for 1 hour.
Lightly crush a few raspberries into the whipped cream to flavor it.
Storage: 2 days in the refrigerator.
You can make this dish stress free with simple ingredients. Allow about 40 minutes in total. All settings (time, temperature, speed and rotation direction) work on the Thermomix TM5, TM6 and TM7. Follow the steps in order and the result will turn out well. You can also download the recipe as a PDF or copy it to Cookidoo and cook it right away.
More recipes in the category : Cakes · Fruit cakes
Frequently asked questions
How long does this recipe take?
Plan on 30 minutes of prep and 10 minutes of cooking, which is 40 minutes in total.
How many servings does this recipe make?
This recipe makes 8 servings. The Thermomix bowl holds 2.2 liters at most (about 2.3 quarts): do not double the quantities without checking that limit.
How do I store this recipe?
2 days in the refrigerator.
Which Thermomix model can I use?
The settings shown (time, temperature, speed, rotation direction) work on the Thermomix TM5, TM6 and TM7. Follow the steps in order, one at a time.
