Beetroot Roulade with Chocolate Raspberry Filling: A Stunning Dessert Recipe
2 hours 10 minutes
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About Beetroot Roulade with Chocolate Raspberry Filling: A Stunning Dessert Recipe
This Beetroot Roulade with Chocolate Raspberry Filling is a show-stopping dessert that beautifully blends earthy beetroot with rich chocolate and tart raspberries. The vibrant color of the beetroot cake is unexpected and delightful, making it perfect for special occasions or impressing guests.The cake itself is surprisingly light and airy, despite the addition of beetroot, while the creamy chocolate filling and juicy raspberries create a delicious balance of flavors and textures. Each bite offers a harmonious blend of sweetness, tartness, and a subtle earthy note.This recipe is easier to make than you might think, resulting in a dessert that looks and tastes incredibly sophisticated. Prepare to be amazed!
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Recipe Time & More
Prep1 hour 30 minutes
Cook40 minutes
Total2 hours 10 minutes
Ingredients
- 200 gm Beetroot
- 2 Eggs
- 90 gm All-Purpose Flour maida
- 1 tbsp All-Purpose Flour maida, for dusting
- 1/2 cup Sugar superfine
- 1 tbsp Cocoa Powder unsweetened
- 1/2 tsp Baking Soda
- 1/4 cup Buttermilk
- 1 tsp Vanilla Essence
- 35 gm Chocolate white
- 1/3 cup Cream Cheese
- 2 tbsp Butter unsalted
- 35 gm Sugar superfine
- 1/4 tsp Vanilla Essence
- 1/4 Cup Raspberries dried
- 1 tsp Icing Sugar
Instructions
Prepare the Beetroot
- Steam or boil beetroot until tender (about 10-15 minutes). Once cool enough to handle, peel and puree until completely smooth.
Preheat and Prepare
- Preheat oven to 350°F (175°C). Grease and flour an 11x7 inch baking pan. Line the bottom with parchment paper, leaving an overhang on the sides to help with rolling.
Make the Cake Batter
- In a large bowl, whisk together granulated sugar and eggs until light and fluffy. In a separate bowl, whisk together all-purpose flour, cocoa powder, and baking soda.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Gently fold in the beetroot puree and vanilla extract.
Bake the Cake
- Pour batter into prepared pan and bake for 15-20 minutes, or until a wooden skewer inserted into the center comes out clean.
Roll the Cake
- Immediately after baking, carefully invert the cake onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper. Starting from the short end, gently roll the cake up with the towel. Let cool completely while still rolled.
Make the Filling
- Melt white chocolate in a double boiler or microwave. In a separate bowl, beat together softened butter, cream cheese, sugar, and vanilla extract until smooth and creamy. Stir in the melted chocolate.
Assemble the Roulade
- Unroll the cooled cake and spread the chocolate raspberry filling evenly over the surface. Sprinkle with dried raspberries. Gently roll the cake back up.
Chill and Serve
- Wrap tightly in plastic wrap and refrigerate for at least 1 hour to allow the filling to set. Before serving, dust with powdered sugar and slice into portions.
Recipe Notes
Expert Tips for the Perfect Beetroot Roulade
- For the most vibrant color, use young, fresh beets. Older beets may have a less intense color.
- Don't overbake the cake; it should be moist and spring back slightly when touched.
- If using fresh raspberries, gently toss them with a tablespoon of powdered sugar to prevent them from releasing too much liquid into the filling.
- For an extra decadent touch, garnish the finished roulade with fresh raspberries and chocolate shavings before serving.
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Recipe Nutrition
Calories: 398kcalCarbohydrates: 58gProtein: 7gFat: 16gPolyunsaturated Fat: 4.8gMonounsaturated Fat: 9.6gSodium: 3420mgFiber: 2gSugar: 38g
Vins Raj
Articles: 6
5 Comments
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What a flavorful dish! Thanks for sharing.
Such a scrumptious dish! Thank you.
This looks so inviting! Thank you.
Looks so mouthwatering! Thanks for sharing.
Such a great recipe! Can’t wait to try it.