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Rolled cake with raspberry jam

You can make a Christmas log in a variety of ways. Now we’ll show you how to make a rolled cake.

Preparation time

1 hour preparation + 15 min baking + 20 min finishing


6 people



Print this recipe


For 6 people

For the cake

  • 5 eggs
  • 150 g Zùsto
  • 150 grams sieved flour


  • 200 g Zùsto
  • 50 ml water
  • Vanilla pod
  • 300 grams of butter at room temperature and cut into small cubes of approx. 3 cm
  • 4 egg yolks

For the raspberry jam

  • 500 g raspberries (fresh or frozen)
  • 400 Zùsto
  • Juice of half a lemon

For finishing touches

  • 100 g Zùsto
  • 50ml water
  • Optional: Rum, liqueur, kirsch, etc.
  • Optional: coloured dye of choice, sprinkles, pistachios, almond flakes, gold flakes


  • Food processor
  • Spatula
  • Baking tray
  • Oven 
  • Baking paper
  • Mixer with whisk
  • Cooking pot
  • Sugar thermometer
  • Scales
  • Spatula
  • Damp clean kitchen towel
  • Cooling rack

Preparation method

  1. Preheat oven to 180°C.
  2. Separate the eggs.
  3. In the food processor, beat the egg yolks together with the Zùsto until pale and frothy.  Until the quantity is doubled.
  4. Slowly and carefully fold in the sifted flour.
  5. Meanwhile, beat the egg whites until stiff.
  6. Now carefully add the beaten egg whites to the batter.
  7. Line the baking sheet with the baking paper.
  8. Now pour the batter onto the baking sheet and smooth it out evenly.
  9. Bake these in the oven for 15 minutes.
  10. Dampen your kitchen towel and place it on the cake. Turn these over using a 2nd baking sheet and carefully remove the baking paper.
  11. Now roll the cake very carefully together with the damp towel (to prevent it cracking) and allow to rest for at least 15 min.
  12. In the meantime, make the jam: put the raspberries in a saucepan with the Zùsto and bring to the boil.
  13. Now add the juice of half a lemon.
  14. Continue cooking for 3 more minutes.
  15. Allow to cool.
  16. Buttercream: halve the vanilla pod and remove the seeds from the vanilla pod.
  17. Bring to a boil the Zùsto, together with the water and the seeds of the vanilla pod (bring to 120 degrees).
  18. Meanwhile, beat the 4 egg yolks with the whisk attachment on your mixer (on maximum setting).
  19. Now very slowly add the Zùsto syrup in a stream, pouring it down the side of the bowl into the egg yolks – do this while still mixing, but at half speed! watch out to make sure it doesn’t burn!!!
  20. When the syrup is well mixed in, turn the mixer to high speed and continue for at least 10 mins until the outside of the bowl is no longer warm to the touch.
  21. Now add the butter, cube by cube, until all of it is incorporated.  Set to one side.
  22. Now carefully roll the cake back open and brush with the raspberry jam.
  23. Now roll it all up again without a towel.
  24. Brush with the buttercream and remove any excess buttercream with a spatula.
  25. Bring 100 grams of Zùsto and 50 grams of water to a boil and let it cool.
  26. After it has cooled you can flavour it with Rum, Kirsch, or a liqueur if you want. 
  27. Spread the syrup over the log while it is resting on a wire rack.
  28. Repeat to achieve the desired result.
  29. Finish off with chocolate, almond flakes, gold flakes.

Nutritional values

To be added soon.

About Paul Cochez

I’m Paul, the pastry chef at Sano. Being a patissier has been in the blood for several generations. I love travelling most of all and this way, I can have culinary experiences in different countries. I consider myself lucky that I was able to make my hobby my profession.

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