Sponge roll with yogurt and raspberry filling

Ingredients for 5 servings:

• 4 eggs
• 60 g sugar
• 1 tsp vanilla sugar
• 60 g flour, smooth
• 1 pinch of salt
• 250 g yogurt
• 1 tbsp vanilla sugar
• 125 g raspberries, frozen (or fresh)
• 3 sheets of gelatin, small
• 1 lemon(s), the juice

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 20 minutes

Separate the eggs. Beat the egg whites with a pinch of salt until stiff peaks form. Beat the egg yolks with the granulated sugar and vanilla sugar until frothy. Add the flour. Carefully fold in the beaten egg whites. Line a baking tray with baking paper, spread the batter on it, and bake in a preheated oven on the middle rack at 200°C for about 10 minutes. Meanwhile, soak the gelatine in a little water and then bring to the boil with the lemon juice. Mix the yogurt with the sugar and stir in the melted gelatine and lemon juice mixture. Moisten a tea towel and place a dry one on top. Turn the sponge cake out onto it, peel off the baking paper, and spread the yogurt mixture on top. Place the raspberries in the yogurt and then roll up the roulade. Wrap the roulade in the dry tea towel and leave to set in the refrigerator for at least 2 hours. The topping for the roulade can be varied: you can use just jam (strawberry, apricot, etc.) or whipped cream with strawberries scattered in it.