Sponge roll with mascarpone cream and raspberries

Ingredients for 1 servings:

• 1 egg white
• 1 tbsp water, lukewarm
• 20 g butter, soft
• 40 g powdered sugar
• 40 g wheat flour
• n. B. Food coloring, red
• 4 eggs
• 4 tbsp water, lukewarm
• 1 egg yolk
• 140 g sugar
• 20 vanilla sugar
• 160 wheat flour
• 400 g mascarpone
• 100 ml whole milk
• 1 pack of cream powder (paradise cream vanilla flavor)
• 200 g raspberries

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours

quick to prepare and suitable for celebrations of all kinds

For the drop batter, beat the egg whites with 1 tablespoon of water until stiff. Mix the butter, powdered sugar, flour, and food coloring together to form a batter. Fold in the egg whites until you have a smooth batter. Transfer the batter to a piping bag fitted with a 15mm nozzle. Use this to pipe blobs onto a baking tray lined with baking paper until you have used up all the batter. For the sponge cake, separate the eggs. Beat the egg whites with 4 tablespoons of water until stiff peaks form. Beat the egg yolks with the sugar and vanilla sugar until creamy, gradually adding the flour. Finally, fold in the egg whites with a wooden spoon until you have a smooth batter. Using a spatula, smooth the sponge cake batter evenly over the blobs on the baking tray. Bake in an oven preheated to 180°C (top/bottom heat) for 15-20 minutes on the middle shelf. After this time, the batter should be baked through and golden yellow. Remove the baking sheet, turn the sponge cake out onto a tea towel, and roll it up while still hot, using the tea towel to wrap it around the cake. Combine the mascarpone, milk, and cream powder in a bowl and mix with a food processor for about 5 minutes until smooth. Unroll the cooled roll and spread evenly with the cream. Halve the fresh berries and arrange them on top of the cream. Carefully roll it up again using the tea towel to form a tight roll and refrigerate for about an hour.