Servings: 8 pieces
Calories: 240kcal
Cost: $15
Equipment
- Baking tray
- Parchment paper
- Mixing bowls
- Electric mixer or whisk
- Spatula
- Measuring cups and spoons
Ingredients
- 250 g mascarpone
- 200 g raspberries
- 3 pieces eggs
- 100 g sugar
- 100 g flour
- 50 g butter
- 1 sachet vanilla sugar
- a pinch salt
- 200 ml whipping cream
Instructions
- Preheat your oven to 180°C (356°F) and line a baking tray with parchment paper.
- Separate the egg whites from the yolks. Whisk the yolks with sugar and vanilla sugar until pale and creamy.
- Add flour and melted butter to the yolk mixture and mix until smooth.
- Whip the egg whites with a pinch of salt until stiff peaks form. Gently fold them into the batter.
- Pour the batter onto the prepared tray and bake for 12-15 minutes until golden.
- While baking, whip the cream until soft peaks form and fold in the mascarpone.
- Once cooled, roll the cake with the parchment paper, unroll it, spread the mascarpone-cream mixture evenly, top with raspberries, and roll back. Refrigerate for at least an hour.
- Dust with powdered sugar and garnish with more raspberries before serving.
Notes
This Bûche Framboise-Mascarpone Éblouissante is best enjoyed fresh, but can be stored in the refrigerator for up to 2 days. For an elegant touch, consider adding a few drops of raspberry liqueur to the mascarpone-cream mixture.
Nutrition
Calories: 240kcal | Carbohydrates: 20g | Protein: 4g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 60mg | Sodium: 50mg | Potassium: 150mg | Fiber: 2g | Sugar: 10g | Vitamin A: 400IU | Vitamin C: 8mg | Calcium: 80mg | Iron: 1mg
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