Dessert
Rolled cake with raspberry mousse
Indulge without guilt with this light cake with raspberry mousse!
40 min
Prep time
10 min
Cook time
8
Servings
Medium
Difficulty
50 min
Total time
Ingredients
Instructions
-
1
For the filling, wash and remove the stems from the strawberries, blend them with the powdered sugar and strain them through a sieve.
-
2
Soak the gelatin leaf in cold water until it softens, drain it, then dissolve it in 2 tablespoons of boiling water.
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3
In a bowl, beat the sour cream vigorously, add the strawberry puree and the sugar, mix well, then incorporate the softened gelatin.
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4
For the dough, using an electric mixer, work the powdered sugar and eggs in a bowl until the mixture whitens.
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5
Sift the flour into the mixture and stir in the melted butter with a wooden spoon, work everything until you obtain a homogeneous dough.
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6
Line a baking sheet with parchment paper and grease it, pour the dough onto it.
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7
Spread it out evenly using a pastry spatula.
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8
Bake in a preheated oven at 180°C for 10 minutes, remove from the mold and place on a damp cloth, peel off the baking parchment and let cool.
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9
Once the biscuit is cold, spread it with strawberry jam, then add the cream, roll it carefully but delicately.
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10
Wrap it in food wrap and chill in the refrigerator for 4 hours.
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