Ingredients

The following ingredients have 12 Servings
  • 5 large eggs
  • 3/4 cup granulated sugar
  • 2 Tbsp sour cream
  • 1 tsp baking powder
  • 1 cup all-purpose flour, measured then sifted
  • 3 oz fresh raspberries
  • 2 Tbsp powdered sugar
  • 8 oz cream cheese, room temp
  • 2 Tbsp unsalted butter
  • 1/3 cup powdered sugar
  • 14 oz dulce de leche
  • 4 oz cool whip, thawed
  • 1/2 cup milk chocolate, chopped
  • 2 ½ Tbsp half and half
  • 3 oz fresh raspberries
  • 3 oz chocolate chunks, melted

Instruction

  • Preheat oven to 355°F.
  • Line baking sheet with parchment paper. Spray with baking spray and lightly dust with flour. Set aside.
  • Separate egg whites from egg yolks. Beat egg whites on high speed about 2 minutes. Slowly add sugar and beat another 2 minutes until stiff peaks form.
  • In a separate bowl, beat egg yolks and sour cream. Add yolk mixture to egg white and give a quick mix on low speed.
  • Combine flour and baking powder. Add half the flour. Mix with a spatula. Add the rest of the flour and mix. Don’t overbeat the batter.
  • Pour mixture into a baking sheet. Bake 12-14 minutes. Check the middle of the cake for readiness with a toothpick, it should come out clean.
  • Remove cake, allow to cool about a minute, release edges of the cake with a sharp knife, if needed. Gently roll up the cake. Allow cake to cool completely
  • Prepare cream:Beat butter, cream cheese and powdered sugar. Add 1/3 of the dulce de leche, gently mix, and another 1/3 and mix, add the rest and mix. Fold in cool whip with a spatula Refrigerate until ready to use.
  • Prepare raspberry puree: Blend the raspberries and powdered sugar (or mash with a fork).
  • Assemble cake:Slowly unroll cake. (don’t discard the parchment paper). Distribute the raspberry puree over cake.
  • Take the cream and spread about 2/3rd of the cream onto the roulade.
  • Slowly roll the cake back up.
  • Cut the used parchment paper in half. Place onto the cake platter you will be using. Add roulade in the middle of the platter on top of parchment paper.
  • Cover the tops and sides of roulade with cream.
  • Prepare chocolate for decor (optional). Melt chocolate and spread over parchment paper into a rectangle, allow to set. Break the chocolate up into chunks for decor. 
  • Prepare ganache.Heat half and half, pour over chocolate chunks and cover. Once chocolate begins to melt, stir until ganache is smooth and creamy. Cool ganache.
  • Take the cooled ganache cover sides and top of the roulade.
  • Add the fresh raspberries to the top of the roulade. Add chocolate chunks. 
  • Gently lift one side of the roulade and pull our parchment paper. Do the same to the other side. No need wipe the platter for minutes, it’s nice and clean. 
  • Cover and refrigerate at least 2 hours.
  • ENJOY!