Make a Wild Mushroom Biskuitroulade for your next party and impress your guests with a snack that is unexpected and delicious.
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A Biskuitroulade is a type of rolled sponge cake associated with Austrian and German cuisine. The term “roulade” itself refers to something rolled up, and in the context of desserts it typically refers to a thin layer of cake or pastry that is spread with a filling and then rolled into a log or spiral shape.
The sponge roulade can be filled with a variety of ingredients. Let us make a savory roll filled with our wild mushroom pâté 😉
Wild Mushroom Sponge Roll Recipe
Amazing Wild Mushroom Biskuitroulade (sponge roulade)
4
servings30
minutes40
minutes1
hour10
minutesMake a Wild Mushroom Biskuitroulade for your next party and impress your guests with a snack that is unexpected and delicious.
Ingredients
2 tablespoons mushroom pate
4 eggs – separated
4 tablespoons warm water
2 tablespoons oil
6 tablespoons (full) spelt flour (about 120g / 4.23oz)
1/2 teaspoon baking powder
2 teaspoon salt
Directions
- Prepare the batter
- Preheat your oven to 180°C (350°F).
- Separate the yolks from the whites.
- Whisk the egg yolks and salt until light and fluffy.
- In a separate bowl, whisk the egg whites until stiff.
- Add the spelt flour, warm water, oil, baking powder and salt to the egg yolks. Mix well.
- Add in 2 tablespoons mushroom pate. Mix well.
- Carefully fold the stiff egg whites into the egg yolk mixture, trying to keep as much air as possible. This will make the batter light and fluffy.
- Bake
- Pour the batter onto a baking sheet lined with parchment paper, spreading it evenly.
- Bake in the preheated oven for about 15-20 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Assemble
- Once baked, immediately roll the cake into a sponge roulade shape while it’s still warm. Allow the cake to cool completely.
- When the sponge roulade has cooled, carefully unroll it.
- Spread a layer of mushroom pate evenly over the entire surface of the roll.
- Roll the roulade back into a roll shape, this time without the baking paper.
- Refrigerate the mushroom sponge roulade for a short time to help it hold its shape.
- To serve
- Slice and serve the mushroom roll as a starter or light meal. Enjoy the savory flavors!
Recipe Video
Nutritional value table for Wild Mushroom Biskuitroulade:
| Nutrient | Per Slice (Approximate) |
|---|---|
| Calories | 150-180 kcal |
| Protein | 5-7 grams |
| Fat | 8-10 grams |
| Carbohydrates | 15-20 grams |
| Fiber | 2-3 grams |
| Sugars | 1-2 grams |
Popular mushroom recipes on Turbo Tasty
Among the many wild mushroom recipes on my blog, canned wild mushrooms (pickled chanterelle recipe), chanterelle & sparassis crispa soup, sparassis crispa recipes stand out from the crowd. If you are interested, please check them out.
