Name: Raspberry Vodka Lemonade
Total time: 5 min
Yield: 4 6 oz glasses
Ingredients: 1 can frozen lemonade concentrate; 2 cans cold water; 1 can citron vodka (I used Absolut); 1/2 can Chambord raspberry liqueur

Raspberry Cream Roll

by Compelled to Cook | Mar 29, 2021 | DESSERTS, CAKES AND SQUARES | 0 comments

Raspberry Cream Roll

Raspberry Cream Roll screams spring, but as I write this post I look outside to a grey and windy day with a forecast of snow. It’s recipes such as this that keep me focused and looking forward. In this case, forward to better weather, summer days and fresh berries.

This lovely dessert is a classic combination of a vanilla jelly roll laced with raspberry jam, however, it is anything but ordinary. The raspberry jam layer has the addition of Chambord liqueur for a vibrant punch of raspberry flavour, and the cream filling is a luscious combination of mascarpone and whipped cream. It’s a wonderful combination served with lightly macerated mixed berries.

A prepared jelly roll ready for the oven in preparation for Raspberry Cream Roll.

What makes a good jelly roll? Getting lots of volume in the beaten eggs and sugar will ensure your jelly roll is light and spongy. Only mix in the dry ingredients until combined and smooth, don’t over mix after this addition. Allowing the jelly roll to rest for about 10 minutes before rolling will prevent it from deflating itself from its own weight when rolled. Keep in mind you need to roll the cake while warm to prevent cracking but rolling while “hot” out of the oven will result in a flat jelly roll. I find the time it takes to loosen the cake from the edges of the pan, gather together the kitchen towel, sifter and powdered sugar is about enough cooling time to flip over the jelly roll, trim the edges and roll it while warm without cracking or deflation.

The end result is a light and airy cake with a smooth surface that’s begging to be dusted with powdered sugar for the perfect finish. It’s the kind of dessert you want to show off to your guests and one that you’ll want to make again and again.

Raspberry Cream Roll served on a light blue platter garnished with fresh berries.

A close up slice of Raspberry Cream Roll served on a white plate.

Author: Compelled to Cook

Raspberry Cream Roll

Prep Time 40

Cook Time 15

Cooling Time 40

Servings 10 people

Ingredients

Cake Roll

3 large eggs
1 cup sugar
1/3 cup water
1 tsp vanilla extract
3/4 cup all-purpose flour
1 tsp baking powder
1/4 tsp salt
as needed powdered sugar

Filling

1/4 cup seedless raspberry jam
1 tbsp Chambord optional
3/4 cup whipping cream
1/4 cup powdered sugar
4 ounces mascarpone
1 tsp vanilla extract

Instructions

Cake Roll

Preheat oven to 375°F and line a 10"x15"x1" baking tray with parchment. Spray the sides with non-stick spray.
Whisk together flour, baking powder and salt and set aside.
Whip eggs until thick and fluffy, 3-5 minutes. Gradually beat in sugar until combined. Beat in water and vanilla at low speed until incorporated.
Add flour mixture and beat until combined and smooth. Pour batter into prepared pan and spread out evenly using an off-set spatula. Tap pan once or twice lightly on the counter to remove any large air bubbles. Bake in preheated oven for 15-16 minutes until center is set and cake is golden.
Remove cake from oven and loosen cake from edges using a sharp knife. While the cake is warm (not hot, see note) dust top of the cake generously with sifted powdered sugar. Invert cake onto a clean kitchen towel and carefully remove parchment by peeling off at a sharp angle. Trim cake edges.
Starting at the short end, roll the cake up tightly in the kitchen towel. Allow the cake to cool completed before final assembly.

Filling and Assembly

While the cake is cooling whisk jam until smooth and stir in Chambord if using.
Beat whipping cream and powdered sugar until soft peaks form. Add mascarpone and vanilla and continue to beat until stiff peaks form.
Carefully unroll cooled cake and spread evenly with jam mixture. Dollop whip cream mixture over the jam and spread evenly over the jam.
Roll the cake back up as tightly as possible without squishing out the filling. Trim the ends evenly and dust the cake roll with sifted powdered sugar. Transfer cake to a serving platter and cut into thick slices. Serve immediately with fresh macerated berries of choice. If serving at a later time, move the cake to your serving platter and cover ends with plastic wrap and then the entire cake with plastic wrap. Keep chilled until ready to serve. When ready to serve, dust with sifted powdered sugar and cut into thick slices.

Notes

-It is important to note that the cake should be warm and not "hot" when removing from the pan, inverting and rolling. Most recipes don't indicate this, but if you rush and roll the cake while it is hot, it will flatten itself because it's still very soft. I'm not talking about a lot of time difference, 5 minutes in the pan and taking some care loosening it before flipping and care taken to remove the parchment and trim the cake is enough time for the cake to be set enough to roll without excessive flattening yet warm enough to prevent cracking.

Product Favourites!

Chocolate Chambord Truffles

by Compelled to Cook | Jan 31, 2021 | DESSERTS, CAKES AND SQUARES | 0 comments

Chocolate Chambord Truffles

Truffles may look difficult to make, but in reality, they are quite simple. There’s no special equipment or forbidden secret, like how you get the caramel in the Caramilk bar. What is needed most is a little bit of patience and part of that is the patience not to eat the ganache before the truffles are rolled, LOL! It takes time for cooling, rolling and coating the truffles, but trust me, they are simple and delicious.

Truffles are merely chocolate ganache (chocolate and heavy cream) rolled into balls and coated with cocoa powder or melted chocolate and anything you’d like to sprinkle on them. This recipe flavours the ganache with Chambord (raspberry liqueur) and then garnished with a chocolate coating and candied hearts for an elegant yet simple finish.

Don’t be afraid of tempering chocolate if you want a smooth glossy finish to your truffles. I did not temper the chocolate for this post (the ones in the pictures), and they still look amazing. It’s an optional process if you choose to do it. It provides stable chocolate that keeps a gloss even when set.

Basic tempering:

Finely chop chocolate and heat 2/3 of it over a double boiler until melted and not warmer than 120°F. Turn off the heat and remove the bowl, wiping any moisture from the bottom. Gradually add 1-2 tablespoons of chopped chocolate, stirring and allowing the chocolate to melt before adding more until the temperature drops to 86°F. Return the bowl to the double boiler and warm to 88-91°F and start dipping.

Author: Compelled to Cook