Raspberry biscuit roll with vanilla cream

Name: Raspberry biscuit roll with vanilla cream
Cook time: 1 h
Total time: 1 h
Yield: 20
Ingredients: 1 Vanilla pod; 1 package Pudding powder "Vanilla Flavor"; 175 g Sugar; 500 ml Milk; 100 g Raspberries; 3 Eggs (size M); 1 pinch Salt; 7-10 Tbsp red food colouring; 4 TABLESPOONS Flour; 1 TABLESPOON Cornstarch; 200 g room-warm butter; 2 Protein (size M); 7-10 Tbsp Sugar; 7-10 Tbsp Cling film; baking paper

AUTHOR
Zackary Austin

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 20

1 Vanilla pod
1 package Pudding powder "Vanilla Flavor"
175 g Sugar
500 ml Milk
100 g Raspberries
3 Eggs (size M)
1 pinch Salt
7-10 Tbsp red food colouring
4 TABLESPOONS Flour
1 TABLESPOON Cornstarch
200 g room-warm butter
2 Protein (size M)
7-10 Tbsp Sugar
7-10 Tbsp Cling film
baking paper

Directions

1
Halve the vanilla pod, scrape out the pulp. Stir pudding powder, 50 g sugar and 75 ml milk until smooth. Bring 425 ml milk and vanilla pulp to the boil, remove from heat. Stir in the pudding powder, bring to the boil while stirring and simmer for about 1 minute.
2
Place pudding in a bowl, cover directly on the surface with foil and allow to cool at room temperature.
3
Select the raspberries, wash and drain well. Puree the raspberries. Separate the eggs. Beat 3 egg whites and salt with the whisks of the hand mixer until stiff, adding 25 g sugar. Beat the egg yolks with 25 g sugar until foamy.
4
Stir raspberry puree and some red food colouring into the egg yolk. Sift the flour and starch into the mixture and stir in about 1/3 of the beaten egg white. Fold in the remaining beaten egg white.
5
Spread the sponge mixture on a baking tray lined with baking paper (approx. 34 x 40 cm) and bake in a preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: see manufacturer) for approx. 10 minutes.
6
Take out the sponge cake and turn onto a tea towel sprinkled with sugar. Pull off the paper. Roll up the sponge cake with the help of the tea towel and let it cool down.
7
Whisk the butter with the whisk of the hand mixer until creamy white. Stir the pudding into the butter by the spoonful. Unroll the sponge cake, spread with the butter cream, roll up and chill for at least 2 hours.
8
Beat 2 egg whites with the whisks of the hand mixer until stiff, adding 75 g sugar. Spread the sponge roll irregularly with beaten egg whites and place on a cake plate.