Raspberry roulade

Ingredients for 1 servings:

• 4 eggs
• 1 pinch of salt
• 100 g sugar
• 100 g flour
• ½ tsp baking powder
• 1 packet of vanilla sugar
• 9 sheets of gelatin
• 150 g sugar
• 500 g yogurt
• 3 tbsp lemon juice
• 250 g raspberries and some for decoration
• 250 g whipped cream

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

with yogurt filling

Beat the 4 eggs with 100g sugar and 1 tbsp water until frothy, about 5 minutes. Then fold in the flour mixed with baking powder. Spread on a baking tray lined with baking paper and bake with fan for 10-15 minutes at 200°C. Then turn out onto a damp tea towel, peel off the baking paper, roll up the dough with the tea towel and leave to cool. For the cream, soak the gelatin in cold water for 5 minutes. Squeeze the lemon and warm the juice. Dissolve the squeezed gelatin in the warm lemon juice. Slowly stir in the yogurt in several steps. Beat the whipped cream with 150g sugar until stiff. When the yogurt mixture starts to set, fold in the raspberries and whipped cream. Spread on the rolled up dough and roll up again. Decorate with raspberries and cream.