Raspberry Cream Roll

Ingredients for 16 servings:

• 8 eggs, including the yolk
• 4 eggs, of which the egg whites
• 80 g flour
• 20 g cornstarch
• ½ tsp baking powder
• 100 g sugar
• ½ liter sweet cream
• ½ pkt. gelatin
• 100 g sugar
• 1 tbsp liqueur (red fruit liqueur)
• 400 g raspberries, frozen

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Cover the raspberries with sugar and defrost. Beat the egg yolks with 5g of sugar until frothy, beat the egg whites with the remaining sugar until stiff peaks and fold into the egg yolk foam. Stir in the flour, cornstarch, and baking powder mixture. Bake for 5-7 minutes at 240°C on a greased baking tray lined with baking paper (!). Immediately after baking, turn the roll out onto a tea towel and carefully roll it up. For the filling, whip the cream until stiff peaks, add the sugar. Dissolve the gelatine and let it cool slightly with a little of the cream and the liqueur, then stir the mixture into the cream. Lightly mash the raspberries with a fork and fold in. Fill the roll with the cream (there may be some leftover) and refrigerate. If you like, dust the roll with icing sugar or spread it with 2 cups of whipped cream.