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Dairy
Medium
1 Hour
Diets 
There’s something festive about serving a roulade. For me, it brings back memories of my omama, my great-grandmother, a superb balebusta who prepared different roulades for special occasions, always with delectable fillings. This recipe is the one she brought with her from Hungary that was passed down and found its way into my own recipe box. Over the years I’ve made it with all kinds of fillings. The original recipe is what you see here. But for those of you who skip anything that requires separated eggs, I didn’t want you to miss out, so I played around to find a way to make this dish without that step. Although the cake is not as fluffy that way, it’s still delicious. See the tip for details.
7 eggs, separated
1 whole egg
1/2 cup + 1 tablespoon granulated sugar, divided
1/2 cup Glicks Flour
2 (8-ounce) containers whipped cream cheese
1 stick (1/2 cup) butter, room temperature
1 and 1/2 cups Gefen Confectioners’ Sugar
1 cup mixed berries, fresh or frozen (I used cherries, strawberries, and blueberries)
1/2 cup Gefen Confectioners’ Sugar
1 tablespoon Gefen Lemon Juice
1 teaspoon Gefen Cornstarch
whole berries or cherries
Preheat oven to 350 degrees Fahrenheit. Grease a baking sheet well and set aside.
In a bowl, beat egg whites with 1 tablespoon granulated sugar. Set aside.
In a second bowl, beat egg yolks with remaining 1/2 cup granulated sugar and flour.
Gently fold yolk mixture by hand into the beaten egg whites to form the batter. Pour onto the prepared baking sheet.
Bake 20 minutes or until a toothpick inserted in the center comes out clean.
Immediately invert the cake onto a clean dish towel and, starting at the width, roll up jelly-roll style. Set aside to cool, still rolled up.
In a bowl, beat cream cheese and butter on high speed until creamy. Add confectioners’ sugar and mix again. Remove of the filling and set aside in a separate bowl.
Once the cake has cooled completely, unroll it. Spread remaining of the filling over the entire cake. Gently roll back up.
In a blender, combine berries, confectioners’ sugar, and lemon juice until smooth. Pour into a small saucepan. (If you like a sauce with fruit pieces, add a few extra berries to the blender and pulse to chop, then add those to the saucepan.)
In a cup, whisk cornstarch with a few drops of water. Add to the saucepan.
Bring to a boil. Stir five to seven minutes, until the sauce thickens. It will continue to thicken as it cools.
Using a spatula or piping bag, decorate the top of the rolled cake with the remaining of the filling.
Drizzle with berry sauce and garnish with whole berries or cherries.
Photography by Chay Berger
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