Yield: Yields one roulade.
When you need a showstopper holiday dessert, look no further than this elegant rolled cake, which is inspired by the French bûche de Noël, or yule log.
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Make Ahead Tips
You can make the cake and filling and assemble the roulade (without the glaze) a day ahead. Wrap the unglazed roulade with plastic, refrigerate it, and glaze it the next day. You can prepare the garnishes ahead, too, but whip the cream close to serving time.
Mocha: Substitute 1 Tbs. intant espresso powder and 2 oz. bittersweet chocolate, melted and cooled to room temperature, for the raspberry purée and liqueur in the filling recipe. Omit the sugar and lemon juice used for the raspberry sauce. Garnish with the sweetened whipped cream and 36 chocolate-covered espresso beans.
Orange-Vanilla: Substitute the scraped seeds of 1 vanilla bean, 1/2 tsp. pure vanilla extract, and the finely grated zest of 1 orange for the raspberry purée and liqueur in the filling recipe. Omit the sugar and lemon juice used for the raspberry sauce. Garnish with 1/2 cup candied orange zest.
Chocolate-Peppermint: Substitute 1/2 tsp. pure peppermint extract for the raspberry purée and liqueur in the filling recipe. Add two to three drops of red food coloring to the filling if you like. Omit the sugar and lemon juice used for the raspberry sauce. Garnish with each slice with fresh mint sprigs or with crushed candy canes or peppermint candies.
I have made this several times following the recipe closely and even lowering the temp of the egg whites, but found no matter how I adapt it, the raspberry filling always curdles. I wonder if the acid in the raspberry is to blame. Anyway, my workaround is to ditch the egg whites and just whip cream with sugar and very soft butter and fold in the raspberry puree at the end. If you don't use butter and just use cream, the filling will not hold when the cake is rolled. The other parts of the recipe are reliable and the finished product always receives raves when I serve it.
Raspberry filling disaster!Cake looks great. Filling is a flop. Just washed the curdled separated clumps down the sink and am about to search the web for a solution. First FC recipe that was a total disaster! Won't let me give it zero stars but that is what this filling deserves.
This worked like a dream. It tasted just like so many pastries I remember when I visited my Mother's homeland - Hungary. I totally understand the curdling problem. I could see that it was very close to happening. I think the trick is to beat it the butter as quickly as possible but don't beat a moment extra. When it came to adding the raspberry I did it by hand for fear that it would turn. I made it as a birthday cake and it was scarfed!
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