Berry Yogurt Roll

Ingredients for 1 servings:

• 2 eggs
• 1 egg yolk
• 150 g sugar
• 1 packet of vanilla sugar
• 150 g flour
• 1 tsp baking powder
• 50 ml milk, warm
• 50 g butter, dissolved
• 500 g strawberries (or 250 g strawberries & 250 g raspberries)
• 6 pieces of sweets (strawberry yogurt bars)
• 400 ml cream
• 4 sheets of white gelatin
• 4 sheets of red gelatin
• 30 g sugar
• 150 g yogurt (strawberry yogurt)
• 150 g yogurt (blackberry yogurt)
• 2 pieces of sweets (strawberry yogurt bars)

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

For the batter, beat the eggs and egg yolks for one minute until frothy. Sprinkle in the sugar and vanilla sugar for one minute and beat for another two minutes. Mix the flour with the baking powder, sift it in portions onto the egg mixture, and briefly mix in with the milk on the lowest speed. Spread the batter onto a greased baking sheet (30 x 40 cm) lined with baking paper. Bake at approximately 200°C (fan oven, preheated) for about 8-10 minutes. Turn the sponge cake out onto a damp tea towel sprinkled with sugar, quickly but carefully peel off the baking paper, roll up the sponge from the longer side, and let it cool. For the filling, wash the strawberries, drain well, and remove the stems. Puree 200g of them, setting aside some fruit for garnish, and dice the remaining strawberries. Defrost the raspberries, if frozen. Cut the strawberry yogurt bars into slices (briefly freeze them first). Soften the gelatin, squeeze out the excess water, and dissolve it. Add some of the strawberry puree. Mix it all with the puree, then add the sugar and yogurt. Whip the cream until stiff peaks form and fold in when the mixture thickens. Remove a good third of the cream and fold the diced strawberries, raspberries, and bar slices into the remaining mixture. Unroll the Swiss roll, spread the chunky berry cream on top, and reroll. Spread the remaining cream all over the roll. Chill for about 2 hours. Garnish the roll with the remaining strawberries and sliced ​​bars before serving.