Name: Rolled Raspberry Cake
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: Serves 8
Cuisine: Danish
Ingredients: 2 eggs; 1/3 cup sugar; 3/4 cup flour; 1 teaspoon baking powder; 2 teaspoon water; 1/2 cup of raspberry jam; confectioners suger for dusting

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This Danish Rolled Raspberry Cake is a nice and easy cake you can vary with any jam you have at home. However I believe that Raspberry Jam is the “original” filling for this cake.

-Or maybe thats just because it is my personal favorite?!

This recipe has been following me since I was very young and started baking myself. I am sure it will follow you too!!

This cake is one of the first cakes I was able to bake myself. I think I was around 9 or 10 years old when I was taught how to make it.

Very fast I got the hang of how to make this rolled raspberry cake myself. No wonder why I (or my parents) loved it.

From start to finish you can make this cake within half an hour!

My mothers childhood recipe

The original recipe is very old. It has been following my mother – and now me, since the recipe originally comes from her old cookbook she used when she went to school!!! Isn’t that amazing?! – I love it!!

This Rolled Raspberry cake doesn’t require a lot of ingredients. Normally this is a cake you will be able to bake, even though your fridge or cabinets are “empty”.

It’s a true lifesaver!

I hope you would like to try and make this traditional danish cake, and that you love it just as much as I do!!

Rolled Raspberry Cake

To begin with you just add all the ingredients in a mixing bowl.

Then mix the dough. It’s a thin dough.

Now you spread out the dough as evenly as possible on a piece of baking parchment on a baking tray (10 in x 12 in).

Bake the cake at 400 degrees Fahrenheit for about 8 minutes. (be careful it doesn’t get too dark).

While the cake is in the oven, you place a new piece of baking parchment on the table and sprinkle it lightly with sugar.

When the cake is out of the oven

When the cake is finished baking you take it out of the oven and leave it on the baking parchment.

Immediately hereafter, while cake is hot, you flip the cake over so it’s upside down and still attached to the baking parchment you baked it on.

Now you place the warm cake on the new parchment paper, that you just previously sprinkled lightly with suger.

The cake is now in a sandwich, in-between the two pieces of parchment paper.

Then carefully remove the baking parchment from the top of the cake. That will be the piece you baked the cake on.

When the piece is removed you spread out a thin layer of jam on the whole surface of the cake.

You will have to move fast since everything has to be done while the cake is warm.

Finally you roll the cake gently, but firmly, together from one end to the other. (you can use the parchment paper to get a better hold, however thats a matter of how you feel the grip on the cake).

I like to cut off the not so beautiful ends of the rolled raspberry cake before I sprinkle it lightly with confectioners sugar.

If you are in the mood for it, you can spread the cake with Nutella instead of jam and then I would just sprinkle with chocolate powder instead.

Enjoy freshly baked with a cup of hot tea or coffee.

Rolled Raspberry Cake

Author: Oh Happy Dane
Prep Time: 10
Cook Time: 8 mins
Total Time: 18 mins
Yield: Serves 8 1x
Category: Cake
Method: Baking
Cuisine: Danish

Description

This originally recipe is very old. It has been following my mother – and now me, since the recipe originally comes from her old cookbook she used when she went to school!!! Isn’t that amazing?! – I love it!!

Scale

Ingredients

2 eggs
1/3 cup sugar
3/4 cup flour
1 teaspoon baking powder
2 teaspoon water
1/2 cup of raspberry jam
confectioners suger for dusting

Instructions

To begin with you add all the ingredients in a bowl.
Then you mix the dough. It’s a thin dough.
Now you spread out the dough as evenly as possible on a piece of baking parchment on a baking tray (10 in x 12 in).
Bake the cake at 400 degrees Fahrenheit for about 8 minutes (be careful it doesn’t get too dark).
While the cake is in the oven, place a new piece of baking parchment on the table and sprinkle it lightly with sugar.
When the cake is finished baking you take it out of the oven but leave it on the baking parchment paper..
Immediately hereafter, while cake is still warm, you flip the cake over so it’s upside down. Still attached to the baking parchment you used to bake it on.
Now you place the warm cake on the new parchment paper that you previously sprinkled lightly with suger.
The cake is now in a sandwich, in-between two pieces of parchment paper.
Then carefully remove the baking parchment from the top of the cake. Thats the piece you baked the cake on.
When the paper is removed you spread out a thin layer of jam on the whole surface of the cake.
Everything has to be done while the cake is still warm. So you will have to move fast.
Finally you roll the cake gently, but firmly, together from one end to the other (you can use the parchment paper to get a better hold).
I like to cut off the not so beautiful ends of the rolled raspberry cake before I sprinkle it lightly with confectioners suger.

Notes

Enjoy freshly baked with a cup of hot tea or coffee.

If you are in the mood for it you can add Nutella in it instead of jam and then I would sprinkle with chocolate powder instead.

Keywords: rolled raspberry cake, danish, cake, raspberry, rolled cake, dessert, baked, easy,

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