Himbeer-Weiße-Schokolade-Kuchenrolle

Instructions:

1. Prepare the Sponge Cake:

• Preheat your oven to 180°C (350°F) and line a 23×33 cm (9×13 inch) baking sheet with parchment paper.
• In a large bowl, whisk the eggs and sugar together until pale, fluffy, and tripled in volume. This process incorporates air into the batter, which is crucial for a light and soft cake.
• Add the vanilla extract, and gently fold in the sifted flour, baking powder, and salt. Mix carefully, making sure not to deflate the batter.
• Pour the batter onto the prepared baking sheet, spreading it out evenly. Bake for about 10-12 minutes, or until the cake is lightly golden and a toothpick inserted into the center comes out clean.
• Once baked, remove the cake from the oven and allow it to cool slightly for about 5 minutes. Then, turn it out onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper and roll the cake up with the towel, starting from one short end. Let it cool completely while rolled up. This step helps the cake maintain its shape when filled.

1. Prepare the White Chocolate Filling:

• Chop the white chocolate into small pieces and melt it gently over a double boiler or in the microwave (in 20-second intervals, stirring each time).
• In a separate saucepan, heat the heavy cream over medium heat until it just begins to simmer (don’t let it boil).
• Pour the hot cream over the melted white chocolate and stir until smooth. If you like, you can add mascarpone cheese at this point to give the filling an extra creamy texture.
• Let the mixture cool to room temperature and thicken slightly before using.

1. Prepare the Raspberry Jam:

• If using fresh raspberries, heat them in a small saucepan with the sugar over low heat, stirring until the raspberries break down and the mixture thickens into a jam-like consistency. Let it cool.
• If you’re using store-bought raspberry jam, simply stir it to make it smooth and ready to spread.

1. Assemble the Kuchenrolle:

• Unroll the cooled sponge cake carefully, then spread a thin layer of raspberry jam evenly across the surface, leaving a small border at the edges.
• Spread the white chocolate filling over the raspberry jam, covering the entire surface.
• Carefully roll the cake back up, using the towel as a guide. Be gentle so that you don’t tear the delicate sponge. Once rolled, place the cake seam-side down on a serving platter.

1. Decorate and Serve:

• Dust the top of the roll with powdered sugar and garnish with fresh raspberries or a few curls of white chocolate for an elegant finish.
• Slice into individual portions and serve chilled or at room temperature.

Tips for the Perfect Himbeer-Weiße-Schokolade-Kuchenrolle:

• Sponge Cake: Be sure not to over-mix the cake batter once you add the dry ingredients, as this can result in a dense cake. The key to a light, airy sponge is gently folding in the flour.
• Rolling the Cake: The cake can crack if not rolled carefully. Be sure to use a towel and roll it while it’s still warm to prevent it from breaking.
• White Chocolate Filling: If you prefer a less sweet filling, consider adjusting the amount of white chocolate used. You can also experiment with other types of chocolate, though the classic flavor combination of white chocolate and raspberries is hard to beat.

Conclusion:

The Himbeer-Weiße-Schokolade-Kuchenrolle is a beautiful and indulgent dessert that combines the elegance of a Swiss roll with the irresistible flavors of raspberries and white chocolate. It’s a dessert that offers a perfect balance of sweetness and tartness, creamy and fruity, all wrapped in a light and airy sponge. Whether you’re celebrating a special occasion or simply treating yourself to something special, this cake roll is sure to impress and delight every time you make it. Enjoy the perfect bite of cake, cream, and fruit in each slice!