Raspberry biscuits

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Separate the eggs for the sponge cake. Beat the egg whites, 2 tablespoons lukewarm water and salt until stiff. Add 50 g sugar and 1 packet of vanilla sugar and continue beating. Stir in the whole egg yolk briefly. Mix flour and baking powder, sieve onto the egg mixture and fold in. Spread the mixture on a baking tray lined with baking paper and bake in a preheated oven (electric range: 200°C/ gas: level 3) for approx. 12 minutes.

2. 2

   Turn out the sponge cake onto a damp tea towel sprinkled with sugar. Peel off baking paper. Spread the jelly on the plate immediately, roll it up and let it cool down. Soak the gelatine in plenty of cold water. Select the raspberries, wash briefly and drain well. Puree 250 g raspberries, pass through a sieve. Squeeze out the gelatine and dissolve at low heat and stir into the puree. Put the mixture in a cool place. Whip cream, remaining sugar and vanilla sugar until stiff. As soon as the puree begins to set, fold in first the cream, then the remaining raspberries. Cut the roll into about 20 slices of equal width. Spread the raspberry cream over half of the slices.

3. 3

   Put the mixture in a cool place. Whip cream, remaining sugar and vanilla sugar until stiff. As soon as the puree begins to set, fold in first the cream, then the remaining raspberries. Cut the roll into about 20 slices of equal width. Spread the raspberry cream over half of the slices. Cover with the remaining slices and chill for about 1 hour. Dust with icing sugar, arrange and serve. Results in about 10 slices

4. 4

   Per cut approx. 1050 kJ/ 250 kcal