Raspberry Roll Cake

Ingredients

8 servings

• 2 eggs
• 110 g butter
• 2 egg yolks
• 220 g butter
• 55 g cornstarch
• 500 ml milk
• 135 g sugar
• vanilla extract
• 5 eggs
• 25 g unsalted butter
• 35 g flour
• 125 g icing sugar
• 125 g almond flour
• 4 egg whites
• 200 g raspberries
• 10 cl lemon juice
• 200 g sugar
• 15 raspberries
• mint leaf

Steps

1. 1

   Prepare the cream: heat the milk with the vanilla without letting it boil. Separately, beat the eggs with the sugar, then incorporate the cornstarch.

2. 2

   Add a little warm milk to the mixture, whisk, then pour everything back into the saucepan with the rest of the milk. Stir vigorously, and when the first bubble appears, whisk for 1 minute.

3. 3

   Remove from heat and add half the butter, mixing well. Cover with plastic wrap in direct contact with the surface and chill with ice packs.

4. 4

   Joconde sponge: Preferably using a food processor, mix the eggs with the almond powder and icing sugar; the mixture should double in volume.

5. 5

   Add the sifted flour, mix gently, then add the melted butter, using a spatula. Set aside.

6. 6

   Whip the egg whites until stiff.

7. 7

   Pour the previous mixture onto the egg whites and fold together gently without deflating the preparation.

8. 8

   Spread on a silicone mat or a baking sheet lined with parchment paper. Bake for 10 to 12 minutes at 180°C.

9. 9

   Once cooked and cooled, brush the sponge with syrup.

10. 10

    Raspberry compote: place all ingredients in a saucepan and simmer for 20 minutes.

11. 11

    Mousseline cream continuation: place the previous preparation in the mixer, whisk well to loosen it, then add the other half of the butter, which should be very soft, little by little. The mousseline cream will rise, whiten, and become airy and foamy. Whisk for another 2 minutes at max speed.

12. 12

    Assembly: spread the raspberry compote over the biscuit, then let it set slightly in the fridge (5 minutes in the freezer).

13. 13

    Then spread the mousseline over the compote. Chill for at least 20 minutes.

14. 14

    Cutting and assembly: remove the layered sheet from the fridge, trim the edges if necessary for a clean base. Cut the rectangle into 4 cm strips.

15. 15

    Start rolling the first strip on itself like a snail, removing excess mousseline with each strip. Don't hesitate to tighten and reshape with your hands to set the cake. Repeat until all strips are used or until the desired size is reached.

16. 16

    Finishing: To hold the cake, you can wrap it with a ribbon or string, and top with fresh raspberries and a few mint leaves.