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Swedish Rulltårta with Raspberries
Swedish Rulltårta with Raspberries
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This is a homemade Swedish Rulltårta with raspberry mousse, served as a bakery more than a coffee bread. Easy to prepare with raspberries and vanilla whip cream and fun to decorate each piece differently on the plate before serving it.

Ingredient List for 8 servings:
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60 gr Flour
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60 gr Potato flour
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3 Eggs
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120 gr Sugar
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1.5 teaspoon Baking powder
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1 tablespoon Water

Button Filling
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250 ml Whip cream
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150 gr Raspberries
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2 teaspoons Vanilla sugar

Button Decoration
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150 ml Whip cream
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20 gr Raspberries
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1 teaspoon Vanilla sugar

Oven temperature:
250 degrees Celsius
Instructions:
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Preheat the oven at 250 degrees Celsius.
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Start to make the cake by whipping the sugar and the eggs fluffy and white.
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Add the potato flour, flour, baking powder and the water and stir together.
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Place a baking paper on a baking sheet. Pour evenly the batter on the paper and place in the middle of the oven for 5 minutes.
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Take out the cake and sprinkle it with some sugar.
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Place it upside down on a baking paper. Pull away the paper it was baked on. Let the cake cool down.
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Time to make the filling by whipping the cream and the vanilla sugar to a firm foam.
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Add the raspberries and mix gently together.
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Place evenly on the cake and roll together from the long side. Wrap the rulltårta with plastic foil to keep together. Place cold in the fridge for minimum 1 hour.
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Whip the rest of the whip cream and 1 teaspoon of vanilla sugar together, pour in a piping bag.
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Take out the cake and place on a serving plate. Decorate the cake with the whip cream and raspberries.
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Cut the rulltårta in slices and decorate the cake with some more whipped cream and raspberries on the plates before serving it.
A selection of recipes from the same country.
This recipe is from Sweden
If you like to make your traditional sponge cake a bit different, this recipe is worth trying. To get another version of a sponge cake, why not try adding almonds. It is easy and quick to prepare and the result is a moist and tasteful sponge cake.
This homemade recipe for Swedish sandwich cake with seafood is the classical version of the famous "smörgåstårta". It is made with three layers of breads and two different fillings in between. You can decorate the cake in many different ways using different ingredients, this is just one way of doing it.
This is a typical summer cake with strawberries but in another way of making the cake bottom. Instead of a soft cake bottom, this recipe use a almond paste with egg white for the bottom that makes it a wonderful combination together with the strawberry mousse. This recipe have an ingredients named Kesella, but it is possible to change it to cream cheese, curd cheese, fromage frais, or quark with the same fat percent. To make the mousse hard you might need to add one gelatin sheet or two.
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