Raspberry Cake Roll

Before starting this Raspberry Cake Roll recipe, organise all the necessary ingredients for the super moist biscuit.

Pour the egg yolks into the stand mixer recipient...

... and add the castor sugar.

Beat for a good 5 minutes at maximum speed.

Pour the egg whites in the stand mixer recipient...

... and add the sugar in 5 or 6 batches.

Beat both preparations simultaneously until the egg whites are stiff.

Alternatively, you can mix both preparations one at a time.

Tip the flour in the sifter...

... and sift over a bowl.

Add the almond powder...

... and the vanilla powder.

Combine well.

Add the dry ingredients to the egg yolks and sugar.

Combine gently with a rubber spatula.

Add the melted butter (make sure it has cooled down first).

Combine carefully with the spatula...

... until homogeneous.

Add 1/4 of the beaten egg whites.

Combine gently...

Add the rest of the egg whites (you can pour the egg yolks over the egg whites or vice versa).

Combine gently...

... until homogeneous.

Line a baking sheet with baking parchment. Place an expandable frame (opened to the widest) over the greaseproof paper.

Pour the biscuit preparation in the frame. You don't need to grease the mould.

Spread the preparation to an even layer, using a cranked spatula.

... as shown in the photo.

Bake in a fan-assisted oven at 170°C (gas 3) for 13 minutes. Baking time might vary according to the type of oven.

When cooked, the biscuit should be soft and golden. To check whether the biscuit, press on it gently with your finger. The biscuit is cooked when it recovers its original shape.

Detach the biscuit from the frame with the blade of a knife.

Remove the frame carefully and leave to cool at room temperature.

For the raspberry confit (make the day before): Organise all the necessary ingredients.

Heat the raspberry purée in a saucepan.

Add 20 grams of sugar to the pectin NH.

Add the remaining 80 grams of sugar to the raspberry purée.

Combine with a whisk and place over high heat.

In the meantime, combine the pectin NH and sugar together.

When you see steam coming out of the raspberry purée...

... and the temperature is reaching 60°C...

... add the pectin NH and sugar mix while whisking constantly (the pectin and sugar should be blended together beforehand to avoid lumps).

Bring to a boil and cook for 2 minutes, whisking constantly.

Line a baking sheet with cling film.

Place the expandable frame used to cook the biscuit on top.

Fold the cling film over the sides of the frame to stretch...

... as shown in the photo.

Pour the raspberry preparation inside the frame.

Spread the raspberry preparation over the whole surface to an even layer, rotating the frame and tapping it gently on your workbench.

If a bubble appears on the surface, pierce it with a knife. Place in the freezer.

For the crème pâtissière (can be prepared the day before): Organise all the necessary ingredients.

Heat the milk and vanilla powder.

In a bowl, place the egg yolks and castor sugar.

Add the crème pâtissière powder (or corn starch).

Combine with a whisk for 30 seconds.

When the milk starts boiling, pour it over the egg yolks and whisk.

Transfer the preparation into the saucepan used to boil the milk.

Cook the cream over medium heat, whisking constantly.

The cream should quickly start to thicken. It is ready when thick and homogeneous. Maintain the boil over medium heat for 1 or 2 minutes, without whisking the bottom of the pan.

Transfer the cream into a deep tray.

Cover the surface of the cream with cling film. Leave to cool first, then store in the freezer.

For the crème mousseline: Place the soft butter in the mixer bowl and beat at maximum speed for 5 minutes.

Halfway though the mixing, stop the mixer and gather the preparation in the centre with a scraper.

Resume beating. The texture should become pale and creamy.

In the meantime, take the raspberry confit out of the freezer. The colour should be lighter and matte.

Detach the jelly from the frame with the tip of a knife.

Gently remove the frame.

Flip the frozen raspberry jelly...

... over the almond biscuit. Make sure both elements are perfectly lined up.

Remove the cling film. The film might break during the operation.

Leave the jelly to defrost at room temperature. It shouldn't take long as it is only a few millimetres thick.

For the crème mousseline (continued): When the butter is creamy, add the cold crème pâtissière (just out of the fridge) in 5 or 6 batches while beating at maximum speed.

The crème mousseline should bind little by little. Beat between 5 and 10 minutes...

... until light and smooth.

The raspberry jelly should be completely defrosted at this stage.

Spread 3/4 of the cream over the raspberry jelly. The cream should easily stick to the jelly.

Spread with a cranked spatula...

... to create an even layer.

Place a large sheet of cling film on your workbench and place the biscuit stack (with greaseproof paper base) over it.

Start rolling the biscuit, using the greaseproof paper to help you lift the biscuit.

As you roll the biscuit, the baking parchment will detach itself easily.

When the biscuit is completely rolled...

... wrap tightly with the cling film.

Stretch another sheet of cling film on your workbench. Arrange the biscuit roll on top, crosswise.

Wrap the roll in cling film again, holding the ends to create a tight sausage roll.

Place the roll on a baking sheet and refrigerate for at least 1 hour.

For the icing: Take the biscuit out of the fridge. Remove the cling film, cutting both ends with scissors...

... and tearing it carefully to make sure you don't damage the biscuit.

Lift the biscuit roll carefully...

... and transfer over a baking sheet. Return to the fridge.

Pour the clear mirror glaze in a deep pouring jug.

Reheat in the microwave until the glaze reaches 35°C and mix with a hand blender until smooth.

Place the biscuit roll on a rack, and place the rack on top of a deep tray.

Pour the glaze over the biscuit roll in one stroke. Go from one end to the other, making sure not to leave any gaps.

Gently tap the rack on your worktop to let the excess drip off.

Using a large cranked spatula, rotate the cake on the rack a few times to get rid of any drops of icing.

Transfer the biscuit roll on a cake board cut to the right dimensions.

Trim one end with a serrated knife...

... to reveal the centre of the cake.

Trim the other end.

This is what the result should look like.

For the finish: Arrange a few raspberries on a baking sheet, with the hole facing up. Don't hesitate to cut the base so they are stable.
Drizzle Codineige decorating sugar over the raspberries.

Arrange the raspberries over the surface of the cake, preferably over the centre where the surface is the flattest.

Cut a few raspberries in half...

... and arrange over the surface of the cake...

... to create a harmonious decoration.

Transfer the rest of the crème mousseline into a piping bag fitted with a plain nozzle Ø 5mm and pipe small dots of cream over the surface of the cake.

Continue with small mint leaves and a few gold flakes placed the raspberry halves (use small decorating tweezers)...

... and finish with a few pink-coloured white chocolate petals.

The raspberry biscuit roll is now ready to serve. A great dessert to share with your guests!