Coffee Latte Biscuit Roll

Ingredients

Directions

1. 1

   Beat the eggs, 125 g sugar, salt and 1 packet of vanilla sugar with the whisk of the hand mixer until thick and creamy white (sugar should dissolve). Mix flour and baking powder, sieve in portions onto the egg mixture and stir in alternately with the milk. Pour the dough onto a baking tray lined with baking paper and smooth it down. Bake in a preheated oven (electric cooker: 250 °C/ gas: level 5/ convection oven: 225 °C) for 5-6 minutes. Sprinkle moist kitchen towel with 50 g sugar. Remove the cake from the baking tray immediately, turn onto the damp tea towel and remove the baking paper immediately.

2. 2

   Fold down protruding sides of the tea towel. Let the sponge cake cool down. In the meantime, sort out the raspberries. Soak gelatine in cold water. Whip the cream with the whisk of the hand mixer until stiff, pour in 1 packet of vanilla sugar. Place the yoghurt in a bowl and mix with the espresso. Squeeze out the gelatine and dissolve in a small pot at low heat. Remove from the hotplate. Stir 2-3 tablespoons of yoghurt drop by drop into the gelatine, then pour into the remaining yoghurt while stirring. Put the yoghurt in a cool place for 3-5 minutes until it starts to form streets (starts to gel). In the meantime roll up the sponge cake 1x from the long side.

3. 3

   Squeeze out the gelatine and dissolve in a small pot at low heat. Remove from the hotplate. Stir 2-3 tablespoons of yoghurt drop by drop into the gelatine, then pour into the remaining yoghurt while stirring. Put the yoghurt in a cool place for 3-5 minutes until it starts to form streets (starts to gel). In the meantime roll up the sponge cake 1x from the long side. Unroll again immediately. Fold the cream into the yoghurt in portions, spread evenly on the sponge cake, leaving an approx. 1 cm wide rim all around. Spread the raspberries evenly and roll up from the long side. Put the sponge roll in a cool place for about 2 hours. Then cut into 11 cake pieces. Dust with icing sugar as desired and serve decorated with 1 raspberry

4. 4

   Unroll again immediately. Fold the cream into the yoghurt in portions, spread evenly on the sponge cake, leaving an approx. 1 cm wide rim all around. Spread the raspberries evenly and roll up from the long side. Put the sponge roll in a cool place for about 2 hours. Then cut into 11 cake pieces. Dust with icing sugar as desired and serve decorated with 1 raspberry

5. 5

   waiting time approx. 3 hours