Raspberry Biscuit Roll

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Directions

1. 1

   Puree the raspberries, add vanilla sugar and 20 g sugar, mix the cream with cream stiffener and fold in.

2. 2

   Separate the eggs, beat the egg yolks with the remaining sugar to a cream, then add flour and baking powder. Beat the egg white with a pinch of salt until stiff and fold into the egg yolk mixture.

3. 3

   Spread the dough on a baking tray lined with baking paper and bake at 175 C for 15 to 25 minutes. After the baking time roll up the sponge cake in a kitchen towel.

4. 4

   After a quarter of an hour fill the sponge cake with the raspberry mixture and roll it up - spread with cream all around and decorate with berries.