Rulltårta med hallon och citronfyllning

I USA kallas de Swiss eller jelly rolls men vi svenskar har valt ett namn som går väl ihop med själva baktekniken. 

  • Don’t be shy, experiment. Use different fillings, different berries, anything goes ... strawberries, blueberries, gooseberries … just remember: It’s not about looks, it’s the taste! (Here’s a look at our first try a few years ago, above.)
  • In the U.S. they are known as Swiss or jelly rolls, but in Sweden they go under the name “rulltårta” (rolled up cake) and are commonly served with coffee or an extra serving of whipped cream and fresh berries on top as a dessert. A favorite: a combination of raspberries with a lemon curd:

  • Ingredients:
    3 eggs
    2/3 cup sugar
    1/3 cup flour
    1/3 cup potato flour
    1-1/2 tsp baking powder
    baking paper
    2 tablespoons sugar

    1 cup heavy cream
    2/3 cup lemon curd
    3/4 cup raspberries

  • Instructions:
    - Preheat oven to 475°F.
    - Mix eggs and sugar in a bowl until fluffy.
    - Mix flour, potato flour and baking powder in a small bowl and add a little at a time to the egg batter. Mix until smooth.
    - Lay baking paper on a baking sheet and spread the batter on it evenly. Bake for 5 minutes in the middle of the oven.
    - Put another sheet of baking paper on your counter and drizzle sugar on it. Turn out the baked cake so the upper part falls into the sugar. It might be a bit tricky, and be careful because it’s hot. When it’s done, pull off the paper from the bottom of the cake (which is now on top). If it’s difficult to do, you can brush some water on the paper, which should make it easier to remove. - Whip the cream, but not too hard. Add the lemon curd and continue whipping, but softly.
    - Spread the lemon cream on top of the cake and add the raspberries. Roll until you have a long roll and wrap it in the baking paper underneath.
    - Let it cool. Cut into pieces and serve with extra raspberries.

  • For a more basic recipe, see Rulltårta on 'Hembakatdagen'