Fruit roll with raspberries

Ingredients

Directions

1. 1

   Line a baking tray (approx. 35 x 40 cm) with baking paper. Sprinkle with 21/2 tbsp. almonds. Separate the eggs. Beat the egg whites, 2 tbsp. cold water and 1 pinch of salt until stiff. Add 50 g sugar and 1 vanillin sugar. Fold in the egg yolks one after the other. Sift flour and baking powder on top and fold in. Spread on the baking tray. Sprinkle with 21/2 tbsp. almonds

2. 2

   Bake in the preheated oven (electric oven: 200 °C/circulating air: 175 °C/gas: level 3) for approx. 10 minutes. Sprinkle a tea towel with 2 tablespoons of sugar. Turn out the sponge cake and remove the baking paper immediately. Roll up the sponge cake together with the tea towel from the long side. Let it cool down

3. 3

   Soak gelatine in cold water. Mix buttermilk, 50 g sugar and 1 vanillin sugar. Squeeze the gelatine and dissolve at low heat. Stir in 3 tablespoons of buttermilk and then stir into the rest of the buttermilk. Chill for about 5 minutes until it starts to gel. Whip the cream until stiff. Stir into the buttermilk

4. 4

   Unroll the sponge cake. Spread the buttermilk cream on top, leaving about 2 cm free all around. Roll up the sponge cake. Chill for about 2 hours.

5. 5

   Select the raspberries and wash them if necessary. Cut the sponge roll into about 15 pieces. Serve with the raspberries