Raspberry Mascarpone Roll

Ingredients

Directions

1. 1

   Beat the eggs, 50 g icing sugar and 1 packet of vanillin sugar with the whisk of the hand mixer until thick and creamy. Mix flour and baking powder, sieve over the mixture and fold in with a whisk. Line a baking tray (32 x 39 cm) with baking paper. Spread the sponge cake mixture evenly on top. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 10-12 minutes. Take out the sponge cake and turn it over onto a slightly moistened tea towel sprinkled with a little sugar.

2. 2

   Remove the baking paper and roll up the sponge cake from the narrow side using the tea towel and allow to cool. For the cream, soak gelatine in cold water. Sort out the raspberries and put 5-6 beautiful raspberries aside for decoration. Puree the rest of the raspberries with a blender. Mix the raspberry puree, cream yoghurt, 50 g icing sugar and 1 sachet of vanillin sugar. Squeeze out the gelatine, dissolve and mix with 3 tbsp. raspberry yoghurt, then stir into the remaining puree. Chill until the mixture begins to gel. Whip the cream until stiff, fill 4 tablespoons into a piping bag with a star-shaped spout and chill. Stir mascarpone until smooth and gradually stir into the raspberry yoghurt. Fold in the rest of the cream.

3. 3

   Squeeze out the gelatine, dissolve and mix with 3 tbsp. raspberry yoghurt, then stir into the remaining puree. Chill until the mixture begins to gel. Whip the cream until stiff, fill 4 tablespoons into a piping bag with a star-shaped spout and chill. Stir mascarpone until smooth and gradually stir into the raspberry yoghurt. Fold in the rest of the cream. Carefully roll out the sponge cake and spread the raspberry cream on top. Roll up the sponge cake. Place on a cake plate and chill for about 2 hours. Dust the sponge roll with icing sugar. Spray some cream tuffs with the piping bag on the sponge roll and decorate with raspberries

4. 4

   Carefully roll out the sponge cake and spread the raspberry cream on top. Roll up the sponge cake. Place on a cake plate and chill for about 2 hours. Dust the sponge roll with icing sugar. Spray some cream tuffs with the piping bag on the sponge roll and decorate with raspberries

5. 5

   waiting time 2 1/2 hours