Chocolate roll with raspberry cream cheese filling without egg

Ingredients for 1 servings:

• 230 g flour
• 1 packet of vanilla sugar
• 100 g sugar
• 1 tsp baking powder
• ½ tsp baking soda
• 20 g baking cocoa
• 50 ml oil, e.g. rapeseed oil
• 250 ml mineral water
• 400 g cream cheese
• 20 g powdered sugar
• 1 pack of vanilla extract
• 150 g raspberries
• 100 g dark couverture or dark chocolate

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 18 minutes; Total time approx. 43 minutes

Preheat the oven to 160°C (top/bottom heat). In a bowl, mix the first five ingredients. Sift the cocoa powder over the dough and stir in. Then add the oil and sparkling water and whisk briefly (otherwise the dough won’t rise properly). Spread the dough onto a 30 x 35 cm baking sheet lined with baking paper. Bake in the preheated oven for about 18 minutes on the middle rack. After cooling for 2-3 minutes, turn the dough out onto a large kitchen towel. Remove the baking paper and roll up the dough lengthwise using the towel. Let cool. In the meantime, mix the cream cheese with the powdered sugar, vanilla extract, and raspberries. Do not overmix the cream cheese, or it will become runny. Spread the cream cream onto the cooled dough and roll up the roll again. Melt the chocolate over a double boiler and spread it over the roll. Decorate as desired. Note: If you want to make the recipe vegan, you can also use vegan cream cheese.