Hungarian Berry Cream Roulade is a classic Hungarian dessert that’s perfect for any occasion. This light and fluffy sponge cake is filled with a creamy, berry-infused filling and topped with a sweet glaze. It’s a perfect treat for anyone with a sweet tooth!
History of Hungarian Berry Cream Roulade
The exact origins of Hungarian Berry Cream Roulade are unknown, but it is believed to have been created in the 19th century by Hungarian pastry chefs. The dessert became a popular treat in Hungary and is now enjoyed around the world.
Ingredients of Hungarian Berry Cream Roulade
Hungarian Berry Cream Roulade requires a few key ingredients to make the sponge, filling, and topping.
Sponge
- 4 large eggs
- 3/4 cup sugar
- 1/2 cup all-purpose flour
- 1/2 cup cornstarch
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- Pinch of salt
Filling
- 1 cup fresh or frozen mixed berries (such as raspberries, blackberries, and blueberries)
- 1/4 cup sugar
- 1 tbsp cornstarch
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
Topping
- 1/2 cup powdered sugar
- 1-2 tbsp milk
- 1/2 tsp vanilla extract
Instructions:
1. Preheat oven to 350 degrees F.
2. In a medium bowl, sift together the flour, sugar, baking powder, and salt.
3. In a separate bowl, whisk together the eggs, milk, olive oil, and vanilla extract.
4. Slowly add the wet ingredients to the dry ingredients and mix until just combined.
5. Grease an 11×17-inch baking sheet with olive oil.
6. Pour the batter onto the greased baking sheet and spread evenly.
7. Bake for about 18-20 minutes, or until a toothpick inserted into the center comes out clean.
8. Remove the roulade from the oven and let cool.
9. In a medium bowl, combine the blackberries, honey, and a pinch of salt.
10. Whip the heavy cream and confectioner’s sugar until soft peaks form.
11. Carefully spread the blackberry mixture over the roulade.
12. Spread the whipped cream over the blackberry layer.
13. Sprinkle the dry breadcrumbs evenly over the top.
14. Roll the roulade from one end to the other and transfer to a serving platter.
15. Serve and enjoy!
