Red Velvet Raspberry Mascarpone Cake Roll

Raspberries are finally here. I´m excited about it since there is no better combination than raspberries and chocolate. However, I chose to leave out chocolate this time. I´ve been thinking about the bold red color of red velvet cake for a while and it came to me to combine it with raspberries. There was finally the time for fresh raspberries, therefore time for this combination as well – Red Velvet Raspberry Mascarpone Cake Roll. Fluffy cake with bold red color and subtle cocoa taste was rolled into a cake roll, filled with mascarpone and a little bit of heavy cream filling and sprinkled with fresh raspberries. Bold red color of the cake creates a lovely contrast with white filling and its taste is also amazing – fluffy cake, sweet and creamy taste of mascarpone and sweet and sour taste of raspberries are just the right thing during summer.

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Red Velvet Raspberry Mascarpone Cake Roll

Prep Time

50 mins

Cook Time

15 mins

Total Time

1 hrs 5 mins

 

Fluffy red velvet cake roll with mascarpone and fresh raspberries filling

Servings: 18 pieces

Ingredients

• 4 eggs
• 1 tbsp vegetable oil
• 150 g crystal sugar
• 2 tbsp buttermilk
• 1 tsp white vinegar
• 1 tsp vanilla extract
• Red food coloring
• 125 g cake flour
• 2 tbsp natural cocoa powder
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• Filling:
• 50 g heavy cream
• 350 g mascarpone
• 3 tbsp icing sugar
• 200 g fresh raspberries

Instructions

1. Beat eggs until pale white using a mixer.
2. Add oil and sugar, beat again.
3. Add buttermilk, vinegar, vanilla extract and food coloring, beat again.
4. In the other bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
5. Incorporate the flour mixture into the egg mixture using a mixer.
6. Pour batter in the baking pan covered with baking paper and bake for about 15 minutes at 180 degrees or until a toothpick inserted comes out clean.
7. Shortly after taking out from the oven, while the cake is still hot, turn the cake upside down on a non-stick silicone matt.
8. Completely remove baking paper.
9. Roll the cake roll from the longer side and let it cool completely in this state.
10. Filling:
11. Whip heavy cream.
12. Add mascarpone and sugar, beat it using a hand or a mixer on the lowest speed.
13. Carefully unwrap the cake roll, apply filling while leaving about 1 cm empty space from each side.
14. Put raspberries on the filling.
15. Roll the cake roll again in the same direction as previously.
16. Put it in the refrigerator for couple hours.

Recipe Notes

• Baking pan - 30 x 43 cm
• Recipe for the cake adapted from Marsha´s Baking Addiction

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