Sponge roll with raspberry ricotta cream

Ingredients

Directions

1. 1

   Separate eggs. Beat the egg whites until stiff, then add 75 g sugar. Stir in egg yolk. Mix flour and baking powder, sieve over the mixture and fold in carefully. Line a baking tray (32 x 39 cm) with baking paper. Put the mixture on top and smooth it down.

2. 2

   Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 10 minutes. Sprinkle a clean tea towel with sugar. Turn out the sponge cake plate onto the cloth and remove the paper. Roll up the sponge cake from the long side with the tea towel. Let it cool down. Soak gelatine in cold water. Sort the raspberries and puree them with a hand blender to 100 g. Mix ricotta, raspberry puree, lemon juice and 100 g sugar. Squeeze the gelatine and dissolve in a small pot. Stir in some cream, then stir everything into the rest of the cream. Whip 200 g cream until stiff and stir into the cream. Unroll the sponge cake plate, spread the cream on top.

3. 3

   Sort the raspberries and puree them with a hand blender to 100 g. Mix ricotta, raspberry puree, lemon juice and 100 g sugar. Squeeze the gelatine and dissolve in a small pot. Stir in some cream, then stir everything into the rest of the cream. Whip 200 g cream until stiff and stir into the cream. Unroll the sponge cake plate, spread the cream on top. Spread the rest of the raspberries, except for 15 pieces, on the cream. When the cream begins to gel, roll up the sponge again. Chill for about 2 hours. Whip the rest of the cream until semi-stiff. Cut the roll into slices and decorate with cream and raspberries. Keep cold until serving

4. 4

   Spread the rest of the raspberries, except for 15 pieces, on the cream. When the cream begins to gel, roll up the sponge again. Chill for about 2 hours. Whip the rest of the cream until semi-stiff. Cut the roll into slices and decorate with cream and raspberries. Keep cold until serving

5. 5

   2 1/2 hours waiting time