Raspberry biscuit roll
easy
90 mins
90 mins
Ingredients
- 4 Eggs (size M)
- 150 g Sugar
- 100 g Flour
- 100 g Food Starch
- 2 TEASPOONS Baking Powder
- baking paper
- 7-10 Tbsp Sugar
- 1 package (300 g) frozen raspberries
- 7-10 Tbsp Juice of 1 lemon
- 3 TABLESPOONS Sugar
- 6 sheets white gelatine
- 250 g Whipped cream
- 1 package Vanillin sugar
- 3 TABLESPOONS Icing sugar and 20 g bark chocolate to decorate
Directions
- 1
Separate eggs. Beat egg whites until stiff. Let sugar trickle in. Stir in egg yolk. Mix flour, cornstarch and baking powder, sieve onto the egg foam and fold in. Line a baking tray with baking paper and spread the sponge cake mixture on it.
- 2
Bake in the preheated oven (electric oven: 200 °C/ gas: level 3) for 12-15 minutes. Sprinkle a kitchen towel with sugar and turn the sponge cake plate over, remove baking paper. Cover the sponge with a second damp cloth and let it cool down.
- 3
In the meantime, defrost the raspberries and puree them, except for 9 pieces for decoration. Pass the puree through a sieve. Season to taste with lemon juice and sugar. Soak, squeeze and dissolve the gelatine.
- 4
Stir into the fruit puree and chill until it begins to set. Whip cream and vanilla sugar until stiff. Fill 3 tablespoons of this into a piping bag with star-shaped spout and refrigerate until decorated.
- 5
Fold the remaining cream into the raspberry puree. Remove damp kitchen towel from the sponge cake plate and spread the raspberry cream on the cake. Roll up the cake with the second kitchen towel. Chill for about 1 hour.
- 6
Before serving, dust with icing sugar and cut into 9 triangular pieces or slices. Spray a cream tuff on each piece, sprinkle chocolate shavings on top and place a raspberry on each.
- 7
Results in about 9 pieces.
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