Red White And Blue Berry Rolls Recipe By Tasty

TRIPLE BERRY ANGEL FOOD CAKE ROLL (A RED, WHITE AND BLUE DESSERT

Steps:

• Preheat oven to 350°F and line the bottom of a 10x15x1" rimmed baking sheet with parchment paper (make sure that it lays flat on the bottom). Do not grease the pan.
• Prepare cake mix according to package directions. Pour into prepared pan and bake for about 20 minutes, until the top is golden and the edges start to crack. *NOTE: It will rise up in the pan significantly, even over the top. But even though it gets high it should not flow over -- if you're concerned, slip an extra baking sheet or a piece of foil underneath just in case.
• Loosen cake from the edges of the pan while it's still warm -- it's going to be a little sticky, like angel food cake is, but it will come away easily.
• Spread out a clean kitchen towel and sprinkle evenly with ¼ cup powdered sugar. Flip warm cake out onto the towel, peel off the parchment paper and immediately roll up starting at the short end, WITH the towel inside. Let cool completely (at room temperature for 1-2 hours or pop it in the fridge or freeze momentarily if you're impatient like me! You don't want it hot inside when you add your filling.).
• In a large bowl, beat the cream cheese with an electric mixer until smooth. Add ¾ cup powdered sugar, vanilla and cream and beat on low until combined, then on high for 3-4 minutes until fluffy and stiff peaks form.
• Unroll cooled cake (you can just leave it laying on the towel) and spread with half of the filling and top with half of the berries. Carefully roll back up (this time without the towel!) and place on a serving plate. Spread top and sides with remaining filling and top with remaining berries. Serve immediately (leftovers are best eaten within 24 hours).

RED, WHITE AND BLUE DESSERT

Steps:

• In a large bowl, beat cream cheese, sugar and extracts until fluffy. Fold in whipped cream. Place a third of the mixture in a 4-qt. bowl. Reserve 20 strawberry halves and 1/2 cup blueberries for garnish., Layer half of the remaining strawberries and blueberries over cream mixture. Top with another third of the cream mixture and the remaining berries. Spread the remaining cream mixture on top. Use the reserved strawberries and blueberries to make a "flag" on top.

TRIPLE BERRY ANGEL FOOD CAKE ROLL RECIPE - (3.9/5)

Steps:

• 1. Preheat oven to 350 degrees F and line the bottom of a 10x15x1" rimmed baking sheet with parchment paper (make sure that it lays flat on the bottom). Do not grease the pan. 2. Prepare cake mix according to package directions. Pour into prepared pan and bake for about 20 minutes, until the top is golden and the edges start to crack. *NOTE: It will rise up in the pan significantly, even over the top. But even though it gets high it should not flow over -- if you're concerned, slip an extra baking sheet or a piece of foil underneath just in case. 3. Loosen cake from the edges of the pan while it's still warm -- it's going to be a little sticky, like angel food cake is, but it will come away easily. 4. Spread out a clean kitchen towel and sprinkle evenly with ¼ cup powdered sugar. Flip warm cake out onto the towel, peel off the parchment paper and immediately roll up starting at the short end, WITH the towel inside. Let cool completely (at room temperature for 1-2 hours or pop it in the fridge or freeze momentarily if you're impatient like me! You don't want it hot inside when you add your filling.) 5. In a large bowl, beat the cream cheese with an electric mixer until smooth. Add ¾ cup powdered sugar, vanilla and cream and beat on low until combined, then on high for 3-4 minutes until fluffy and stiff peaks form. 6. Unroll cooled cake (you can just leave it laying on the towel) and spread with half of the filling and top with half of the berries. Carefully roll back up (this time without the towel!) and place on a serving plate. Spread top and sides with remaining filling and top with remaining berries. Serve immediately (leftovers are best eaten within 24 hours).

RED WHITE AND BLUE BERRY ROLLS RECIPE BY TASTY

Steps:

• Make the dough: in a large bowl, combine the warm milk, melted butter, and granulated sugar.
• Add the yeast, baking powder, salt, and 2 cups (250 g) of flour. Stir to combine.
• Add 2 more cups (250 g) of flour and stir until the dough comes together.
• Flour a clean surface with the remaining cup of flour. Coat your hands with flour. Dump the dough out onto the floured surface and knead until smooth, about 10 minutes.
• Place the dough in a large oiled bowl, cover with plastic wrap, and let rise for 2 hours in a warm area until it's doubled in size.
• Make the filling: in a medium bowl, combine the cream cheese, powdered sugar, lemon juice, lemon zest, and vanilla extract until smooth.
• In a medium bowl, combine the raspberry jam with one tablespoon of the cream cheese filling.
• In a small bowl, combine the blueberry jam with one teaspoon of the cream cheese filling.
• Once the dough has risen, lightly flour a clean surface and roll the dough out to a 10x15-inch (25x38-cm) rectangle, about ¼ inch (6 mm) thick.
• Brush about 5 inches (13 cm) of the roll with the cream cheese filling, about 8 inches (20 cm) of the roll with the raspberry filling, and about 1½ inches (3 cm) with the blueberry filling. Set aside the leftover cream cheese filling.
• Starting from the bottom, roll up the dough and cut into 9 equal pieces.
• Grease a 9-inch (23 cm) square baking dish with nonstick spray and line with parchment paper.
• Place the rolls in the pan, with the blueberry roll and 2 raspberry rolls in the top row, 3 cream cheese rolls in the middle row, and 3 raspberry rolls in the bottom row, to look like an American flag.
• Cover the rolls with a kitchen towel and let rise for 1 hour in a warm area, until doubled in size.
• Preheat the oven to 350°F (180°C).
• Bake the rolls for 25 minutes, or until golden brown on top.
• Remove the rolls from the baking dish.
• Microwave the reserved cream cheese filling for about 30 seconds, until pourable. Drizzle on top of the rolls.
• Enjoy!