Raspberry – cream – spelt – wholemeal – Swiss roll

Ingredients for 1 servings:

• 1 sheet of biscuit, according to the spelt wholemeal biscuit recipe in my profile
• 2 cups of cream
• 250 g raspberries, fresh or frozen
• 50 g honey, or maple syrup, or sugar, amount according to taste
• e.g. vanilla, or other spice or flavoring
• cream
• powdered sugar
• Raspberries
• Chocolate shavings

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

Of course also delicious with other fruits, e.g. strawberries – best baked the day before

Whip the chilled cream until stiff, sweeten, and flavor. Spread it along with the fruit onto the cooled sponge cake and roll up. Decorate the roll with cream, powdered sugar, raspberries, chocolate shavings, or whatever you like. Refrigerate for a few hours if possible. Variations: If you prefer less calories, you can “stretch” the cream with yogurt or quark, but then add gelatin. Or simply spread the sponge cake with jam.