Gluten and dairy-free raspberry roll

Ingredients for 1 servings:

• 16 tbsp flour mix, gluten-free
• 16 tbsp sugar
• 16 tbsp sunflower oil
• 1 packet of baking powder
• 6 eggs
• 600 g raspberries or strawberries
• n. B. Sugar or sweetener of your choice
• 2 packs of whipped cream, vegan, 200 ml each
• e.g. vanilla sugar

Instructions

Working time approx. 40 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 35 minutes; Total time approx. 3 hours 15 minutes

Gradually mix all the ingredients for the base in a mixing bowl. Then spread onto a baking sheet lined with baking paper. Bake in an oven preheated to 175°C (top/bottom heat) on the middle rack for approximately 20-35 minutes. In the meantime, puree the raspberries or strawberries and sweetener with a hand blender and store in the refrigerator. Whip the whipped cream with the vanilla sugar until stiff peaks form and then refrigerate. Turn the finished sponge cake out onto a towel sprinkled with plenty of sugar and carefully roll it up tightly. Let the sponge cake cool. Then unroll it again and spread the whipped cream on top, making sure the layer is thicker in the middle and very thin around the edges. Next, spread the fruit purée onto the cream and carefully roll up the dough. Trim off the unsightly edges and spread the remaining cream over the roll. If you like, decorate the roll with the remaining filling. Chill the raspberry roll for approximately 2 hours. Tips: To check if the base is cooked, use a toothpick or similar tool to insert it into the thickest part of the sponge while it’s in the oven. If some batter still sticks to the stick, the sponge isn’t cooked yet. If nothing sticks to the toothpick, it’s cooked. To prevent the sponge from collapsing, avoid opening the oven too often or for too long while the base is baking.