Light sponge cake with mascarpone, yogurt and raspberries

Ingredients for 1 servings:

• 4 eggs
• 125 g sugar
• 125 g flour
• 1 packet of vanilla sugar
• 2 tbsp water, warm
• 2 tbsp sugar
• 400 g mascarpone
• 1 cup of natural yogurt
• 3 tbsp raspberry jam
• 250 g raspberries, fresh
• 1 packet of vanilla sugar
• 50 g sugar
• n. B. Icing sugar for dusting

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 37 minutes

It is easy and always works, for 8 pieces

Preheat the oven to 190°C (top/bottom heat). Beat the eggs, vanilla sugar, and 125g of sugar with a food processor or hand mixer for 5 minutes. Add 2 tablespoons of warm water and beat briefly again. Sift the flour and carefully fold it in with a whisk. Spread the batter onto a large baking tray lined with baking paper and bake immediately for 12-15 minutes. I always use the large baking tray that came with the oven. Sprinkle a large piece of baking paper evenly with 2 tablespoons of sugar and turn the finished cake base out onto it. Carefully peel the baking paper off the sponge cake, cover the cake with a wet kitchen towel, and let cool. Mix together the mascarpone, yogurt, 50g sugar, and 1 packet of vanilla sugar. Spread the sponge cake with the raspberry jam and then with the mascarpone cream. Place the raspberries on top and roll up the dough starting from the narrow side, pressing down slightly at the beginning. Dust with powdered sugar. It’s important to use fresh raspberries; frozen ones could turn out mushy. If you do everything exactly as described, nothing can go wrong.