Raspberry swirly cake with white chocolate ice cream and white chocolate flakes. I didn’t know how to translate the name of this raspberry swirly cake, which is based on a traditional Romanian dance. It’s called a ‘spinner’/’turner’, where the couples spin around each other, holding their hands on each others waist or shoulders.
This is more or less how you make this swirly cake. It’s basically a strudel dough, rolled around itself, baked for 30 minutes, then soaked in rosewater syrup, and baked for another 15 minutes. My addition to the traditional recipe is the raspberry filling. I replaced the rosewater with raspberry syrup, and of course, added the white chocolate ice-cream when serving.
For the swirly cake dough:
400g of plain flour
2 tbsp vinegar
2 tbsp oil
1pinch of salt
For the raspberry filling:
250g raspberries (fresh or frozen)
For the raspberry glaze:
Use the juice from the filling, see method below
For the finishing touches on the swirly cake:
100g white chocolate ice cream
50g white chocolate
Make the dough: put all the ingredients together and mix thoroughly. I like to knead the dough by hand and feel it grow silky and soft, but if you prefer to knead it by machine, it is perfectly ok. The kneading should take about 15minutes by hand, 8-10 by mixer. Then rest in the fridge for 1 hour.
Make the filling: put the raspberries with the sugar in a pan, and heat gently until the fruits are soft. Strain the fruits, but keep the juice for the glaze.
Roll the swirly cake:
Preheat the oven to 180C. Prepare a lined 23cm cake tin (spring form) or just use a non stick baking tray.
Place a clean linen tea towel on the kitchen table. Dust it with flour and place the dough in the middle of it. Flour your hands and start stretching the dough gently. Use the back of your hands or/and your fingers to pull it outwards until it is very thin. It needs to go over the edge of the tea towel, but don’t worry if you don’t manage to stretch it that far.
Spread the fruit (not the juice) over the pastry.
Grabbing one edge of the towel, roll the strudel gently away from you and over itself. Then roll it again in a spiral. Place on a baking tray or a 23cm cake tin, and bake for 30 min at 180C.
Take it out of the oven and glaze it with the syrup you saved from making the filling. Put back in the oven for another 15 minutes.
Leave to cool on a rack, then decorate with grated chocolate, and with a dollop of white chocolate ice cream.