Hungarian Raspberry-Cream Roulade (Malna Piskotatekercs) Recipe
Hungarian Raspberry Cream Roll or malna piskotatekercs is made with a rolled sponge cake filled with raspberry jam, fresh raspberries, and whipped cream.
- Serves: 16 persons
- For the Sponge Cake:
- 6large eggs (separated)
- 1pinch salt
- 1tablespoon water
- 6tablespoons sugar
- 4tablespoons flour (all-purpose)
- For the Filling:
- 1(12-ounce) can raspberry filling
- 1cup whipping cream (heavy, whipped and refrigerated)
- 1(8-ounce) package cream cheese (softened)
- ½cup sugar (granulated)
- 1tablespoon vanilla
- 2to 3 pints raspberries (fresh, rinsed, and air dried)
- Garnish: sugar (confectioners')
Step 1To make the sponge cake: Heat oven to 375 F. Line a half-sheet pan with parchment paper. Then lightly coat the parchment with cooking spray. You can alternatively use a jellyroll pan, but if you do, the sponge will be thicker.
Step 2Whip egg whites with salt and 1 tablespoon water until stiff but not dry.
Step 3Add eggs yolks one at a time while whipping on low speed. It should take 2 minutes to slowly incorporate the yolks.
Step 4Add the sugar by the spoonful again at slow speed, taking about 4 minutes to mix it all in.
Step 5The batter should be light and fluffy at this point. Sprinkle 1 tablespoon flour over the batter and gently fold it in by hand, trying not to reduce the volume. Repeat with the 3 remaining tablespoons of flour.
Step 6Pour batter into prepared pan, spreading it evenly. Bake 12 to 15 minutes. Do not overbake.
Step 7Remove from oven. Place another sheet of parchment paper on a countertop and invert the cake it onto the parchment-lined countertop. Remove parchment paper that lined the pan and is now the top of the sponge. Roll the sponge in the fresh piece of parchment paper and let it cool completely.
Step 8To make the filling: Meanwhile, whip the cream and refrigerate it. In a large bowl, beat the cream cheese, sugar and vanilla until light and fluffy. Fold in the whipped cream and refrigerate until ready to assemble.
Step 9To assemble the cake: When the sponge cake is cool, unroll it and trim off any crusty edges. Spread the raspberry filling evenly to the edges.
Step 10Top the raspberry filling with an even layer of whipped cream mixture spread to the edges. Place whole raspberries in straight horizontal lines on the entire surface of the cake. Using the parchment paper as an aid, lift the sponge from the bottom of one short side if you like a thick roll or from the long side for a narrow roll, and roll up into a tight cylinder. Some of the filling is bound to squish out the sides. Refrigerate several hours to firm up.
Step 11When ready to serve, transfer to a pretty platter, dust with confectioners' sugar and cut into 1/2-inch slices. Serve with a dollop of whipped cream and a few berries, if desired.