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Raspberry Chocolate Swiss roll is a delicious treat that combines Brunberg’s lactose-free chocolate and fresh raspberries. Inside the soft sponge cake base is a creamy filling that tastes delicious. This classic is easy to make and always a winning choice!
Lactose-free
Raspberry filling:
200 g lactose-free cream cheese
2 dl lactose-free whipped cream
½ dl icing sugar
1 tbs. raspberry jam or crushed raspberries
10 pcs Brunberg raspberry jelly sweets*
Swiss roll cake base:
4 eggs
1½ dl sugar
⅔ dl wheat flour
2 tbs. potato starch
3 tbs. cocoa powder
1 tsp. baking powder
Chocolate whipped cream:
2 dl lactose-free whipped cream
150 g Brunberg Dark Chocolate 53 %
Lisäksi:
Brunberg raspberry jelly sweets*
Fresh raspberries
*Brunberg Jelly sweets mix 500 g contains about 15 pieces of raspberry jelly sweets.
Raspberry filling
Whip the cream with the icing sugar until fluffy. Use a spoon to stir the cream cheese before adding it to the whipped cream. Stir well into the whipped cream, whisking strongly.
Add raspberry jam or crushed raspberries. Dice the jelly sweets into smaller pieces and stir into the mixture. Allow to settle for a while in the refrigerator.
Swiss roll base
Whisk room temperature eggs and sugar. Add dry ingredients through a sieve, stirring gently with a rubber spatula. Pour the batter onto a baking tray lined with baking paper. Bake in the middle of the oven at 200°C for about 10 minutes. Turn out onto a sugar-coated baking sheet and leave to cool. Spread the prepared raspberry filling over the cooled base and roll up. Allow the roll to set for a while in the fridge.
Chocolate whipped cream
Add water to a small saucepan. Place a metal bowl over the saucepan and bring the water to the boil. Melt the chocolate in the metal bowl in a water bath until the chocolate is shiny.
Whip the cream until fluffy. Add the melted chocolate to the whipped cream in a thin stream, whisking firmly. Pipe the chocolate whipped cream over the top of the roll and finish the roll with fresh raspberries and raspberry jelly sweet pieces.
Lactose-free
Raspberry filling:
200 g lactose-free cream cheese
2 dl lactose-free whipped cream
½ dl icing sugar
1 tbs. raspberry jam or crushed raspberries
10 pcs Brunberg raspberry jelly sweets*
Swiss roll cake base:
4 eggs
1½ dl sugar
⅔ dl wheat flour
2 tbs. potato starch
3 tbs. cocoa powder
1 tsp. baking powder
Chocolate whipped cream:
2 dl lactose-free whipped cream
150 g Brunberg Dark Chocolate 53 %
Lisäksi:
Brunberg raspberry jelly sweets*
Fresh raspberries
*Brunberg Jelly sweets mix 500 g contains about 15 pieces of raspberry jelly sweets.
Raspberry filling
Whip the cream with the icing sugar until fluffy. Use a spoon to stir the cream cheese before adding it to the whipped cream. Stir well into the whipped cream, whisking strongly.
Add raspberry jam or crushed raspberries. Dice the jelly sweets into smaller pieces and stir into the mixture. Allow to settle for a while in the refrigerator.
Swiss roll base
Whisk room temperature eggs and sugar. Add dry ingredients through a sieve, stirring gently with a rubber spatula. Pour the batter onto a baking tray lined with baking paper. Bake in the middle of the oven at 200°C for about 10 minutes. Turn out onto a sugar-coated baking sheet and leave to cool. Spread the prepared raspberry filling over the cooled base and roll up. Allow the roll to set for a while in the fridge.
Chocolate whipped cream
Add water to a small saucepan. Place a metal bowl over the saucepan and bring the water to the boil. Melt the chocolate in the metal bowl in a water bath until the chocolate is shiny.
Whip the cream until fluffy. Add the melted chocolate to the whipped cream in a thin stream, whisking firmly. Pipe the chocolate whipped cream over the top of the roll and finish the roll with fresh raspberries and raspberry jelly sweet pieces.