Dark Swiss roll

Ingredients for 6 servings:

• 4 eggs
• 4 tbsp water
• 200 g sugar
• 60 g cornstarch
• 60 g flour
• 1 ½ tsp, leveled baking powder
• 40 g cocoa
• 2 cups of cream
• 2 packets of vanilla sugar
• 2 packs of cream stiffener
• 350 g raspberries (fresh or frozen)

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 10 minutes; Total time approx. 3 hours 40 minutes

For the sponge cake, preheat the oven to 200°C (top/bottom heat). Separate the eggs. Beat the egg whites with the water until stiff peaks form, gradually adding the sugar while stirring. Fold in the egg yolks. Sift the cornstarch, flour, baking powder, and cocoa powder and fold in. Line a baking tray with baking paper and spread the batter on it. Bake on the middle shelf of the oven for 10-12 minutes. In the meantime, sprinkle a clean towel with sugar. Turn the sponge cake out onto the towel and then roll it up. Wait until the sponge cake has cooled before proceeding with the filling. For the filling, use frozen raspberries, if desired, and set a few raspberries aside for decoration. Whip the cream with vanilla sugar and cream stabilizer until stiff peaks form. Put 2-3 tablespoons of whipped cream in a piping bag and set aside for decoration. Add the raspberries to the whipped cream and whisk briefly again. Fill the sponge roll with the raspberry cream. Use the remaining cream and raspberries for decoration. Then chill the Swiss roll.