Raspberry Swiss roll

Ingredients for 1 servings:

• 50 g butter
• 3 egg whites
• 40 g sugar
• 3 egg yolks
• 2 tbsp sugar
• 20 g flour
• 20 g cornstarch
• 4 sheets of gelatin
• 300 g raspberries
• 2 tbsp raspberry liqueur
• 125 g cream
• e.g. powdered sugar

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 50 minutes

fruity-fresh raspberry roll, 100% successful

Preheat the oven to 200°C. Melt the butter over medium heat and let it cool slightly. Beat the egg whites until stiff peaks form, gradually adding 40g of sugar. Beat the egg yolks with 2 tablespoons of sugar until fluffy and fold in one-third of the egg whites. Sift the flour and cornstarch onto the egg yolk mixture and stir in. Then fold in the remaining egg whites along with the melted butter. Pour the sponge mixture onto a baking sheet lined with baking paper or a baking mat, spread evenly, and bake in the oven on the middle shelf with conventional heat for about 10 minutes. Dust a clean kitchen towel with 1 tablespoon of powdered sugar. Turn the sponge cake out onto it, carefully peel off the baking paper, and let the sponge cake cool. Purée two-thirds of the raspberries with 50g of sifted powdered sugar and pass through a fine sieve to separate the berries from the small seeds. Meanwhile, soak the gelatine in cold water for about 10 minutes. Squeeze the gelatine thoroughly, dissolve it in the slightly warmed raspberry liqueur, and then stir it into the raspberry puree. Whip the cream until stiff peaks and fold it into the raspberry puree along with the remaining raspberries. Spread the raspberry cream over the sponge cake, carefully roll it up using the tea towel, cover, and chill for about 2 hours. Just before serving, dust with powdered sugar and cut into slices. Note: The sponge cake is so soft that it won’t break, so there’s no need to roll it up and let it cool in that position. You can let it cool flat on the tea towel, spread with the cream, and then roll it up at the end. Just as I described. It always works and tastes great! Don’t worry!