Raspberry panna cotta sponge roll

Ingredients for 1 servings:

• 4 eggs
• 1 egg yolk
• 80 g sugar
• 1 packet of vanilla sugar
• 100 g flour
• ½ tsp baking powder
• 4 sheets of gelatin
• 50 g sugar
• 1 packet of vanilla sugar
• 500 g whipped cream
• 2 sheets of gelatin
• 300 g raspberries, frozen
• 1 tbsp sugar

Instructions

Working time approx. 1 hour; Rest time approx. 3 hours; Cooking/baking time approx. 11 minutes; Total time approx. 4 hours 11 minutes

approx. 12 slices

For the sponge cake, beat the eggs and egg yolks with a mixer for 1 minute until frothy, then mix the sugar and vanilla sugar and gradually add the mixture over 1 minute while stirring. Then beat the mixture for another 2 minutes. Mix the flour with the baking powder and fold in briefly. Spread the mixture onto a baking tray lined with baking paper. Bake in a preheated oven at 200°C (top/bottom heat) for about 11 minutes. Immediately turn the dough out onto a tea towel sprinkled with sugar, peel off the baking paper (moisten it slightly if necessary), place the warm tray over the dough and allow to cool. This will keep the sponge cake elastic and prevent it from breaking when rolled up. For the panna cotta cream, first soften the gelatine. Bring 300g of cream to the boil with the sugar and vanilla sugar and simmer for 4 minutes while stirring. Remove the mixture from the heat, squeeze out the gelatine and dissolve it while stirring with the cream. Pour the cream into a bowl and let it cool in the refrigerator. For the raspberry filling, also first soften the gelatin. Bring the raspberries and sugar to a boil in a small saucepan, remove from the heat, and dissolve the squeezed gelatin in it. Then pass through a fine sieve to remove the seeds. Let the raspberries cool in the refrigerator. For the panna cotta cream, whip the remaining 200g of cream until stiff peaks form. As soon as the cooked cream begins to set, fold in the whipped cream. Spread the cream onto the cooled pastry sheet, leaving a 2cm border free on the back long side. Place the raspberry mixture into a small freezer bag and cut off a small corner. Pipe lengthwise strips onto the panna cotta cream, about 3cm apart. Let everything set slightly, then roll up lengthwise and chill for at least 2 hours. Dust the roll with powdered sugar, if desired, before serving. With 12 slices, each piece has 269 kcal.