Fine sponge roll with yoghurt-raspberry filling

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Defrost raspberries at room temperature. Separate eggs. Beat egg whites and 1 tablespoon of water until stiff. Add 50 g sugar and vanilla sugar. Beat the egg yolks one after the other. Mix flour and baking powder, sieve onto the egg foam mixture and fold in carefully. Spread on a baking tray lined with baking paper and bake in a preheated oven (electric range: 200°C/ gas: level 3) for approx. 10 minutes. Turn onto a damp tea towel sprinkled with 1 tablespoon of sugar, remove the baking paper and wrap the sponge cake in the damp cloth. Let it cool down. In the meantime soak the gelatine in cold water. Puree defrosted raspberries, except for a few for decoration, pass through a sieve and mix with the remaining sugar, yoghurt and lemon peel. Squeeze the gelatine, dissolve it, mix with some raspberry cream and stir into the remaining cream. Put in a cool place. In the meantime whip cream until stiff. As soon as the cream starts to gel, fold in the cream. Spread the cream on the sponge cake and roll up carefully with the help of the cloth. Place in a cool place for 3-4 hours. Dust the sponge roll with icing sugar just before serving, cut into 12 pieces and arrange on a plate. Decorate with lemon balm leaves and remaining raspberries. Makes about 12 pieces

2. 2

   Glass plate: Pech & Kunte

3. 3

   Cutlery: Carl Mertens

Nutrition Facts

KCAL
130 kcal

CARBS
18 g

FATS
5 g

PROTEINS
5 g