Beet Roulade With Chocolate And Raspberries

4 from 1 vote

A roll cake recipe with beetroot adding its taste enhanced with creamy cheese and raspberries.
Prep Time 1 hour 30 minutes
Cook Time 40 minutes
Total Time 2 hours 10 minutes
Served AsDesserts
Servings 4


  • Beetroot 200 gms
  • 2 egg
  • 90 gms All purpose flour
  • 1 tbsp All purpose flour for dusting
  • 1/2 cup superfine sugar
  • 1 tbsp unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 cup buttermilk
  • 1 teaspoon vanilla essence
  • 35 gms White chocolate
  • 1/3 cup cream cheese
  • 2 tbsp Unsalted Butter
  • 35 gms superfine sugar
  • 1/4 teaspoon Vanilla essence
  • 1/4 Cup dried raspberries
  • 1 teaspoon Icing sugar


  • Slice the beetroot and steam in a steamer for 10 minutes.
  • In a blender jar puree the beet root to a smooth paste
  • Preheat oven to 180° C . Oil a 11x7 inch baking pan and line with parchment paper.
  • Sift all purpose flour, cocoa powder and baking soda twice and keep aside.
  • Next beat in beetroot puree and vanilla essence.
  • Gradually beat in flour mixture alternating with the buttermilk.
  • Pour the batter into baking pan and bake for 15 to 20 minutes or till the inserted toothpick comes out clean.
  • Prepare a parchment paper dusted with allpurpose flour.
  • Turn over the cake on the prepared parchment paper. Peel the paper used as the lining while baking.
  • Now roll up the cake from the narrow end keeping the paper inside and allow it to cool.
  • For filling, melt the chocolate in a pan, placed on a simmering pot and cool it.
  • Add butter, cream cheese, sugar, vanilla essence to the melted chocolate and mix it.
  • Now remove the wrapped paper from the cake and roll out carefully.
  • Spread the filling evenly and sprinkle dried raspberries on the cake.
  • Roll up the cake and wrap tightly with a plastic wrap and chill it for 1 hour.
  • Remove the plastic wrap, dust with icing sugar, cut into pieces and serve.

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4 from 1 vote

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