Juicy, tart and fragrant, raspberries and blackberries are delicious fruits that are fantastic choices to bake pies, muffins and cakes. If you are thinking about baking something with them, in this article of Gazettely, we will introduce six different pie, muffin and cake recipes for you; stay tuned!
Ingredients (for 10 pieces):
For the sponge cake:
- 4 eggs
- 125 g sugar + for the cloth
- 1 vanilla sugar
- 125 g of plain flour
For the filling:
- 150 g of leucine
- 300 g cream yoghurt
- 75 g icing sugar
- 6 slices of gelatin
- 2 tablespoons currant liqueur
- 250 ml whipping cream
- 400 g raspberries
Instructions:
Beat the eggs with 2 tablespoons lukewarm water, stir in both sugars, then dust with sifted flour and mix. Brush onto a baking tray lined with baking paper and bake at 200 °C for 12 to 15 minutes. Then turn out onto a tea towel sprinkled with sugar, pull off the paper and roll up.
Mix together the alfalfa, yogurt and sugar, then soak the gelatine in water. Once softened, melt it in the warmed liqueur and stir it into the cream; stir in the whipped cream at the end. Brush the cream over the roulade, top with 300 g raspberries and roll up. Leave in the fridge overnight, then garnish with the remaining fruit and slice.