Meringue roll with raspberries

Ingredients

Directions

1. 1

   Line a baking tray (inner dimensions 24 x 36 cm) with baking paper and spread a thin layer of oil on it. Beat the egg white with the whisk of the hand mixer until stiff. Let about half of the sugar trickle in and continue beating for a few minutes. Mix the remaining sugar, vanillin sugar and starch. Add lemon juice and continue beating until the mixture is very firm and shiny

2. 2

   Pour the egg whites onto the baking paper and spread evenly. Bake in the preheated oven (electric cooker: 150 °C/ convection oven: 125 °C/ gas: see manufacturer) for approx. 25 minutes until the surface is crispy and the base separates easily from the baking paper. Remove and leave to cool on the tray for a few minutes. Place 1 piece of baking parchment on a rectangular cake rack and dust thickly with icing sugar. Turn the meringue plate over onto the baking parchment, remove the baked paper. Cover the plate with a slightly damp cloth and let it cool down

3. 3

   Select the raspberries and put aside some beautiful raspberries for decoration. Whip cream with vanilla pulp until stiff, fold in raspberries. Pour onto the meringue platter and spread, leaving an approx. 1 cm wide rim all around. Roll up from the short side. Decorate with raspberries. Dust with 1 tablespoon icing sugar. Keep cold until soon to be eaten

4. 4

   Waiting time approx. 30 minutes