Biskvit Raspberry Roulade (Roulette) Cake – Рулет Recipe

If you’re in the mood for a showstopper that delivers a true taste of Eastern European nostalgia, the Biskvit Raspberry Roulade (Roulette) Cake – Рулет is pure magic. This soft, airy sponge cake—rolled up around a delicately sweet and tangy raspberry cream—looks stunning, tastes divine, and always brings people running to the table. It’s surprisingly simple to create, yet is guaranteed to turn any gathering into an occasion. Whether you grew up with these roulades or they’re new to your kitchen, you’ll love how they strike the perfect balance between lightness and lusciousness.

Ingredients You’ll Need

Ingredients You’ll Need

You might be amazed by how short this list is, but each item is absolutely essential for making that trademark Biskvit Raspberry Roulade (Roulette) Cake – Рулет taste and texture. Read on to learn how each ingredient works its magic!

• Unbleached all-purpose flour (1 1/4 cup): The backbone of your sponge cake, providing the structure while keeping things light and tender.
• Baking powder (1/2 tsp): For that gentle lift, ensuring your sponge rolls without cracking.
• Large eggs (10): Whole eggs, separated, give the sponge its signature springy texture and rich color.
• Sugar (2 cups, divided): One cup sweetens the cake, while the other works into the creamy filling.
• Vanilla extract (1 tsp): Adds a warm, fragrant essence that pairs beautifully with berries.
• Parchment paper: Makes rolling and unmolding the delicate sponge a complete breeze.
• Cream cheese (8 oz): This forms the creamy base of your irresistible raspberry filling.
• Sour cream (8 oz): Lends a lush tang and ultra-smooth consistency to the frosting.
• Fresh raspberries (1 to 1 1/2 cups): Nothing beats the burst of juicy flavor and vibrant color they bring!
• Cool Whip (8 oz tub, thawed): Gives the filling its dreamy, fluffy finish—plus, it holds up beautifully inside a roulade.

How to Make Biskvit Raspberry Roulade (Roulette) Cake – Рулет

Step 1: Prep the Pans and Oven

Let’s get set for baking! Start by lining two large, rimmed cookie sheets with parchment paper to prevent sticking—this is a non-negotiable for such a delicate cake. Preheat your oven to 350°F so it’s at just the right temperature when your batter is ready. This step makes life easier down the line; you won’t want to fuss with sticky sponge later.

Step 2: Make and Combine the Egg Mixture

Separate those 10 eggs—yolks in one bowl, whites in another. In a medium bowl, whisk together the yolks, 1 cup of sugar, and the vanilla extract. Keep whisking until everything is mesh-smooth and the mixture is pale and creamy. This forms the flavor foundation of your Biskvit Raspberry Roulade (Roulette) Cake – Рулет.

Step 3: Sift and Add Dry Ingredients

In another bowl, sift together the flour and baking powder to lighten things up and banish lumps. Mix these dry ingredients into your yolk concoction until just blended. This combo brings structure but still keeps that biskvit—sponge—feeling.

Step 4: Whip the Egg Whites

Now for the showstopper: in a large, very clean bowl, beat your 10 egg whites at high speed until they’re tripled in volume and delightfully foamy (about 2-3 minutes). Don’t overbeat; you want airy, not dry or chunky. This secret step is what makes the roulade so light and rollable.

Step 5: Gently Combine for the Batter

With total patience and a gentle touch, use a spatula to fold the egg yolk-flour mixture into the whipped whites. The goal: no streaks, but still fluffy. Overmixing destroys the loft, so treat it kindly! Divide the batter between the two parchment-lined sheets—smooth evenly—and pop them in the oven.

Step 6: Bake and Roll the Cake

Bake for 12-15 minutes: you’re looking for a golden top and a clean toothpick. The magic moment comes as soon as you pull out the sheets: immediately flip each cake onto a clean surface and peel off the parchment paper (much easier while hot). Flip cakes right side up, lay the parchment on top, then quickly roll each cake into a log. Leave them rolled up and let cool to room temp—this “muscle memory” helps prevent cracks.

Step 7: Make the Raspberry Frosting

Let’s sweeten the deal. In a large bowl, use high speed to beat softened cream cheese and the remaining cup sugar for about a minute; just until they’re creamy. Drop in the sour cream and blend on medium-high until super smooth, scraping the bowl as needed. Toss in those beautiful raspberries and beat on high only until mixed through—they’ll turn the cream a glorious blush pink.

Step 8: Fold in Cool Whip and Dress the Cake

With a spatula, gently fold the thawed Cool Whip into your raspberry mixture just until combined. Once your cakes are fully cooled, unroll, discard the parchment, and slather the inside with your pink raspberry frosting. Roll each back up from the same end, place on a platter, and refrigerate until serving time.

Step 9: Final Touch Before Serving

Just before serving your Biskvit Raspberry Roulade (Roulette) Cake – Рулет, dust the rolls with a snowy shower of powdered sugar. All that’s left is to slice and watch the gorgeous swirls appear!

How to Serve Biskvit Raspberry Roulade (Roulette) Cake – Рулет

Garnishes

Bring the wow factor with simple, fresh garnishes: a dusting of powdered sugar looks like fresh snow atop the golden roulade, while a handful of whole raspberries or mint leaves adds color and elegance. You could even drizzle a little raspberry puree for a professional sheen.

Side Dishes

Biskvit Raspberry Roulade (Roulette) Cake – Рулет is perfectly at home with a cup of strong black tea, espresso, or even a delicate glass of dessert wine. Pair it with a light fruit salad or a scoop of vanilla ice cream for balance and an extra hint of luxury.

Creative Ways to Present

Slice the roulade on the diagonal for dramatic swirls, or serve mini-roulades for individual treats. For special occasions, layer thin slices on a platter with extra berries scattered between, or even plate with a dollop of whipped cream piped alongside—Instagram will thank you!

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, wrap the roulade tightly in plastic wrap or store in an airtight container in the refrigerator. It will stay fresh and moist for up to three days, making it a great make-ahead option for entertaining or afternoon treats.

Freezing

Biskvit Raspberry Roulade (Roulette) Cake – Рулет freezes beautifully! Wrap the roll (un-sliced for best results) tightly in plastic wrap and then foil. Store in the freezer for up to a month. To use, thaw overnight in the refrigerator before slicing and serving.

Reheating

No reheating needed! This roulade is meant to be eaten chilled or at cool room temperature. If it’s been in the fridge, simply let it sit out for about 15 minutes before serving for the perfect texture and flavor.

FAQs

Can I use frozen raspberries instead of fresh?

Absolutely! Just thaw and drain them first to avoid excess water in the frosting. The flavor remains vibrant, and you’ll still get that pretty pink swirl in your Biskvit Raspberry Roulade (Roulette) Cake – Рулет.

What if my sponge cracks while rolling?

Don’t panic! Minor cracks are easily disguised by a generous dusting of powdered sugar or an extra layer of raspberry frosting. For next time, ensure you roll the cake while it’s still very warm to help prevent breaking.

Can I substitute mascarpone for cream cheese?

Yes, mascarpone will give you a slightly richer, silkier filling. The taste will still be fabulous, making the roulade a touch more decadent.

How far in advance can I make the cake?

You can prepare the Biskvit Raspberry Roulade (Roulette) Cake – Рулет up to 2 days in advance. Just keep it refrigerated and add your final garnishes right before serving for maximum freshness.

Is this recipe gluten-free?

As written, this recipe uses regular flour, but you can swap for a gluten-free all-purpose blend with reliable results. Make sure your baking powder is gluten-free as well!

Final Thoughts

There’s something truly special about rolling up a homemade Biskvit Raspberry Roulade (Roulette) Cake – Рулет and unveiling those perfect, berry-pink swirls at dessert time. This is the kind of recipe that brings people together, sparking smiles and second helpings. So dive in and bake with joy—you’re going to love every light, luscious bite!

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