French raspberry roulade

Ingredients for 1 servings:

• 6 eggs, separated
• 120 g sugar
• 1 packet of vanilla sugar
• 80 g flour
• 20 g cornstarch
• 125 g hazelnuts, ground
• 250 g raspberries
• 50 g powdered sugar
• 500 ml cream
• Powdered sugar for dusting

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Swiss roll with raspberry cream

Using an electric mixer, beat the egg yolks with half the sugar and the vanilla sugar until creamy. In a second, grease-free bowl, beat the egg whites, gradually adding the remaining sugar and whisking until stiff peaks form. Slide the egg yolks onto the foam and fold in loosely with a spatula. Sift the flour with the cornstarch. Add to the egg mixture along with the hazelnuts and fold in loosely. Line a baking tray with baking paper, spread the sponge cake mixture on it. Place in an oven preheated to 220°C and bake for 10-12 minutes. Spread out a clean kitchen towel, turn the sponge cake out onto it, peel off the paper, and roll up the sponge cake using the towel and let it cool. Meanwhile, puree the raspberries and stir in the icing sugar. Whip the cream until stiff peaks form and fold in the raspberry puree. Roll up the dough, spread with the raspberry cream, and roll up again using the towel. Dust with powdered sugar.