Separate eggs. Beat the egg whites, 2 tablespoons of lukewarm water and salt until stiff, adding the fructose. Stir in the egg yolk. 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/ convection oven: 175 °C/ gas: level 3) for 10-12 minutes
Turn the sponge onto a damp tea towel. Remove the baking paper. Spread the jelly on the plate immediately, roll it up and let it cool down
Defrost the raspberries. Soak the gelatine. Puree 250 g raspberries, pass through a sieve. Squeeze the gelatine, dissolve and stir into the puree. As soon as the puree begins to gel, stir in the yoghurt. Season to taste with sweetener. Fold in raspberries
Cut the sponge roll into 20 slices. Spread the raspberry yoghurt over 10 slices. Cover with remaining sponge cake slices. Chill for about 1 hour.
, 1 1/2 BE (of which 9 g fructose)