Raspberry Roll Cake for Valentine’s Day
recipe

A delightful roll cake perfect for Valentine’s Day, filled with raspberry jam and whipped cream, topped with whipped cream and candies.
Preparation Time: 1 hour
Serving Size: 8-10 servings

Ingredients:

- For the Cake:
- 4 large eggs
- 1½ cups sugar
- 1½ cups all-purpose flour
- 1 tsp baking powder
- 1 cup cocoa powder
- For the Filling:
- Raspberry jam
- Apricot slices
- 1½ cups whipped cream
- For the Topping:
- Whipped cream
- Candies
- Candy gel (for decoration)

Instructions:

1. Preheat the oven to 225°C (437°F).
2. In a bowl, beat the eggs and sugar until well combined and fluffy.
3. In another bowl, mix the dry ingredients (flour, baking powder, and cocoa powder) together and sift them into the egg mixture. Gently fold in using a spatula.
4. Line a baking sheet with parchment paper and pour the batter onto it. Spread it evenly.
5. Bake in the oven for about 5-7 minutes, until the cake is set.
6. Once baked, invert the cake onto a clean sheet of parchment paper and carefully peel off the paper.
7. Spread raspberry jam and apricot slices evenly over the cake. Add whipped cream on top.
8. Roll the cake tightly from one end to the other.
9. Decorate the rolled cake with whipped cream, candies, and candy gel.
Nutritional Information (per serving):
Calories: 250 kcal
Protein: 4 g
Carbohydrates: 35 g
Fat: 10 g

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