Fluffy Raspberry Cream Biscuit Roulade

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Its Football Post Season and the Seahawks lost last week against the North Carolina Panthers :-(. Now I have lots of time again on Saturdays and Sunday to cook and bake. First I baked this ultra delicious and light Raspberry Biscuit Roulade. I am so glad I finally put this recipe on my blog because I am always afraid I will lose this recipe. Prior to the internet I would buy lots and lots of cooking magazines, read through them and rip out the recipes that I would want to try out. Over time these recipes would pile up everywhere in the house and then one day I would remember that I wanted to cook or bake something and it would take several hours or days to dig through all my recipes and find the one I was looking for. I always had planned to catalog them but never got around it. So now I am really happy that this recipe made it onto the blog and I will always be able to find it. What makes this dessert even a little bit more special is that I used my own raspberries from my last harvest that my mum had picked for me and I had flash frozen.

After making the raspberry roulade I decided to make the German Tree cake (Baumkuchen) the recipe is posted here: This time I wanted to do some fancy decoration for the Baumkuchen and decided to melt some white chocolate, draw an outline of a butterfly on parchment paper and traced the butterfly with the white chocolate (I used a small Ziploc bag and cut of a tiny bit of the tip) and let it harden in the freezer. The result looks pretty good, doesn’t it? Oh yeah I forgot to mention, I can not draw or paint at ALL, so I looked up chocolate butterfly on Bing and put the parchment paper right over my Surface computer and traced the butterfly with a thick marker. This technique opens an entire world of new decoration ideas that you can now make yourself just by tracing the pattern of your desire onto parchment paper and then cover it with chocolate, freeze it and start decorating.


After those two items were underway, I thought I prep a breakfast casserole so that I don’t have to cook during the Sunday morning football game (Denver – Patriots AND the Patriots lost and Denver will go to the Superbowl – YEAH!). So that I don’t forget the casserole recipe I better write it down here:

Jimmy Dean Breakfast Casserole


  • 1 pound Jimmy Dean breakfast sausage (or your favorite breakfast sausage)
  • 2 cups diced potatoes (I used frozen Ore Ida diced potatoes/hash browns)
  • 2 cups crusty bread, cut into cubes
  • 2 cups of milk
  • 8 eggs
  • 2 cups shredded cheese
  • 1 – 2 teaspoons hot sauce
  • Salt, Pepper
  • Optional:1 fresh Jalapeño pepper, cut into small cubes


  1. Brown sausage for 5-10 minutes on medium heat. If you like Jalapenos, add those in after 5 minutes and cook with the sausage for another 5 minutes.
  2. Mix eggs with milk and 1,5 cups cheese, season with hot sauce, mix in bread and potatoes and browned sausage, Top with remaining cheese and pour into a casserole baking dish.
  3. You can bake it immediately or cover and refrigerate overnight and bake the next morning, or freeze it and bake whenever you want to.
  4. Preheat oven to 350 degrees, bake dish covered for 30 minutes, remove foil and bake for another 15 minutes. Let casserole cool out for 5 minutes.

After I prepped the breakfast casserole I baked a bread and made some garlic butter. So now its Sunday night and we didn’t even get to eat the fresh bread. But since its homemade bread I can reheat it tomorrow evening and we will enjoy it then maybe with some pasta.

But now to the main star of this blog:


Raspberry Cream Biscuit Roulade: Serves 6-8


since its a German recipe measurements will be in Grams and milliliter, most scales these days show grams and its more precise than me trying to calculate it into cups and teaspoon measurements.

  • 4 eggs
  • 160 gr sugar
  • 120 gr flour
  • 200 gr raspberries
  • 1 pouch gelatin
  • 200 ml heavy whipping cream
  • powdered sugar
  • Optional: zest of 1/2 a lemon

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  1. Preheat oven to 380 degrees. Cover a baking sheet with parchment foil.
  2. Beat 100 grams of sugar with the egg yolks and 4 tablespoons of water. Once combined mix in the flour.
  3. Beat the egg whites with 30 grams of sugar until they are very stiff.
  4. Fold the beaten egg whites into the egg/flour mixture.
  5. Pour the dough onto the baking sheet into a rectangular approx. 14×10 inches and bake 10-12 minutes. Keep a close eye on the dough after 8 minutes of baking time, you don’t want the dough to get brown. It should be pretty light and flexible (not crispy at all). Wet down a big kitchen towel (like a flower sack towel), sprinkle it with sugar and put the dough on top of the towel, removing the parchment paper and let it cool down.
  6. While the dough is baking up, puree the raspberries and press through a mesh sieve, then mix in 30 grams of sugar and half of the softened gelatin (sprinkle the gelatin on top of 4 tablespoon of hot water and let soften for 5 minutes – now use half of this liquid for the raspberries, the other half is used for the heavy whipping cream). Pour the raspberry mixture on top of the cooled out biscuit and distribute evenly.
  7. Beat the heave whipping cream with the other half of the softened gelatin and if desired add the zest of 1/2 a lemon. Beat cream stiff and then distribute evenly on top of the raspberry puree. Now roll up the roulade from the short side. Wrap tightly into cling wrap and let sit in the fridge overnight.
  8. Next day cut off the edges to make the roll even, set on a pretty rectangular plate and dust with powdered sugar.

Guten Appetit!

himbeerrolle aufgeschnitten1




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