Raspberry biscuit roll

Ingredients

Directions

1. 1

   For the sponge cake, beat the eggs, 2 tablespoons of cold water, 120 g sugar and 1 packet of vanilla sugar until creamy. Mix flour, almonds and baking powder and sieve over. Fold in carefully. Spread the mixture on a baking tray lined with baking paper and bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 12-15 minutes. Turn out onto a damp tea towel sprinkled with sugar, remove baking paper immediately and roll up the sponge cake with the towel lengthwise. Allow to cool

2. 2

   Soak gelatine in cold water. Select the raspberries, set aside 12 beautiful raspberries for decoration, puree 350 g and pass through a sieve. Mix raspberry puree, mascarpone and 100 g sugar. Squeeze out the gelatine, dissolve and mix with 1-2 tbsp. raspberry cream. Then stir into the remaining raspberry cream. Chill for 10-15 minutes. Beat 100 g cream until stiff. When the mixture begins to gel, fold in the cream

3. 3

   Spread the raspberry mascarpone cream on the sponge cake, leaving a margin of approx. 2 cm on the long sides and approx. 1 cm on the narrow sides. Spread 200 g raspberries on top. Roll up the sponge cake from one long side with the help of a tea towel. Chill for about 3 hours.

4. 4

   Roast the flaked almonds in a pan without fat until golden brown. Take out and let it cool down. Stir raspberry jelly until smooth and spread on sponge roll. Press the flaked almonds onto the roll. Whip 100 g cream until stiff and fill into a piping bag with star-shaped spout. Squirt small cream dabs onto the roll and decorate each with a raspberry

5. 5

   waiting time approx. 3 1/4 hours