Cocoa roll with mascarpone cream and raspberries
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ingredients
Cocoa dough
3 pcs egg 60 g powdered sugar 1 tbsp oil 60 g plain flour 1 KL baking powder 1 tbsp cocoa
Cream
500 g Mascarpone to taste powdered sugar 300 g sour cream 120 g fresh raspberries
For garnish
a little cocoa a little freeze-dried raspberries
progress
Recipe by Daniela Fujašová Záhorská: Delicious roulade with soft cream and fresh raspberries.
1.
Beat the whole eggs with powdered sugar until foamy
2.
Add the oil and sift the flour with the cocoa and baking powder into a bowl.
3.
Mix the dough, spread it on a baking sheet lined with baking paper and bake in an oven preheated to 180°C, about 12 minutes.
4.
Wrap the roll in a clean tea towel dusted with icing sugar and leave to cool.
5.
In the meantime, make a light cream of mascarpone, sugar and cream.
6.
Spread the cream on the cooled roulade (keep a third for the top of the roulade), place the raspberries on top and gently swirl.
7.
Spread the remaining cream over the roulade. Dust lightly with cocoa powder and freeze-dried raspberries.
8.
Finally refrigerate the cake for at least an hour to set.
