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Raspberry cheese cream roll cake ｜ Bidelicious-delicious video-san's recipe transcription

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Ingredients

(Dough) Egg yolk : 4 pieces
(Dough) Millet sugar : 35g
(Dough) Egg white : 3 pieces
(Dough) Millet sugar : 35g
(Dough) Soft flour : 30g
(Fabric) Cocoa : 10g
(Dough) Melted butter : 30g
(Cream) Cream cheese : 100g (Keep soft at room temperature)
(Cream) Fresh cream : 80ml
(Cream) Johakuto : 25g
(Cream) Frozen Franboise : 40g
(Topping) Whipped cream : Appropriate amount
(Topping) Strawberry : Appropriate amount
(Topping) Blueberry : Appropriate amount
(Topping) Mint : Appropriate amount

Time required

250minutes

Procedure

1) Whisk egg yolk and sugar 00:04
Put egg yolk and sugar in a bowl and whisk until whitish.
2) Put egg whites and sugar in another bowl and whisk to make meringue. 00:35
Put egg whites and sugar in another bowl and whisk to make meringue.
3) Add a small amount of meringue to the first bowl and mix. 00:49
Add a small amount of meringue to the first bowl and mix.
4) Put all the first with meringue in the second bowl and mix gently with a spatula. 00:56
Put all the cream in the first bowl with meringue in the second bowl. Mix gently with a spatula so as not to erase the bubbles.
5) Sift the cake flour and cocoa and mix them so that the bubbles do not disappear. 01:06
Sift the cake flour and cocoa and mix until the bubbles disappear.
6) Add melted butter and mix gently. 01:33
Add melted butter and mix gently.
7) Pour the dough into a mold with a parchment paper and bake in an oven at 200 ° C for about 12 minutes to remove the rough heat. 01:39
Pour the dough into a 25 cm square mold with a parchment paper and bake in an oven at 200 ° C for about 12 minutes to remove the rough heat. If it is baked, cover it with plastic wrap to make it moist.
8) Freeze Franboise naturally 01:51
Thaw frozen Franboise naturally.
9) Put fresh cream, white sugar, and thawed framboise in a bowl of ice water and whisk until horns are formed. 01:57
Put fresh cream, white sugar, and thawed framboise in a bowl of ice water and whisk until horns are formed.
10) Knead cream cheese softened at room temperature until creamy, add Franboise cream, mix and cool in the refrigerator. 02:23
Knead the cream cheese softened at room temperature until it becomes creamy, add the Franboise cream and mix, and cool in the refrigerator.
11) Place the baked dough on the plastic wrap and cut off the end of the roll diagonally. 02:37
Place the baked dough on the plastic wrap and cut off the end of the roll diagonally.
12) Apply cream all over and roll 02:45
Apply the cream you made evenly and wrap it.
13) Refrigerate for about 3 hours 03:09
Refrigerate for about 3 hours until the cream cools.
14) Cut both ends and serve to complete 03:10
Cut both ends, squeeze the whipped cream and top with fruit and mint to complete.

Point

・ If you use frozen Franboise, you can enjoy it regardless of the season.
・ The point that does not fail is to whisk the meringue until the corners are firmly raised, and mix gently so as not to eliminate the bubbles.
・ After putting the dough in a mold, flatten it and it will be baked beautifully.