RASPBERRY CREAM CHEESE CAKE ROLL 1 SEPTEMBER 2022
SO. Was I going to let a roll cake get the better of me? Not at all. Especially when Neal brought home a jar of raspberry preserves. I've watched SEVERAL roll cake videos, and NOT ONE shows the cake being rolled up and put into the refrigerator to cool down. Perhaps this is why they were cracking when I unrolled them? Time to do a test; I'll let it cool flat, at room temperature, before adding cream cheese filling and a layer of raspberry preserves. I thought the batter was much more liquid than the previous cakes, but I checked over the recipe several times and nothing was forgotten. It certainly didn't rise much . . . . . . I wonder if the humidity has something to do with this, altho the a/c is on and I don't think it's very humid in the house (there is, however, a thunderstorm threatening). Now to let it cool, and make the cream cheese filling . . . . . . obviously, I wasn't patient enough to get all the cream cheese integrated . . .
I used one of the pastry bags with just a hole cut in it to add the raspberry preserve filling . . .
. . . then used my offset spatula to spread it over the entire cake . . . LOOK, MA! NO [LARGE] CRACKS!! I wanted to to cover this with a mirror glaze, but was too exhausted, so I sifted powdered sugar over it instead . . . . . . and as my Grande Finale, I spilled quite a bit of it on the tray. Oh well. AND I realized as I was making this that I don't really LIKE the taste of raspberry preserves. Oh well, again. LATER 1 SEPTEMBER ADDENDUM After a few hours in the fridge, we sliced up the cake; it tasted much better than I expected, as the cream cheese and cake mitigated the overly-strong flavor of the raspberry preserves. BOB ANDERSON (who wishes we still lived in WI so he could be a test-taster, too!): SUCCESS! Looks professional to me . . . Wonder if they make a raspberry preserve without all those little seeds? Still, I do like raspberry preserves! DARLENE BEAUDOIN: It looks delicious!

LET'S USE UP THOSE RASPBERRY PRESERVES HERE