Strawberry roll cake with raspberries

Ingredients for 1 servings:

• 125 g flour
• 1 pinch of baking powder
• 50 g sugar
• 1 packet of vanilla sugar
• 1 pinch of salt
• 100 g butter, soft, or margarine
• 4 eggs
• 4 tbsp water, hot
• 3 drops of lemon flavor, natural
• 75 g sugar
• 1 packet of vanilla sugar
• 75 g flour
• 1 pinch of baking powder
• 50 g cornstarch
• 800 g whipped cream, cold
• 3 packs of whipped cream stiffener or 8 tsp San Apart
• 3 packets of vanilla sugar
• 250 g strawberry jam
• 12 raspberries
• 1 bar of chocolate (strawberry chocolate), chopped
• Sugar for the cloth
• Grease for the mold and the tray

Instructions

Working time approx. 1 hour 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 50 minutes

Grease the bottom of a springform pan (approx. 26 cm). Preheat the oven to 200°C (top/bottom heat). Knead all the ingredients for the base with a dough hook, first on the lowest setting, then on the highest setting, until you have a smooth dough. Roll out the dough onto the bottom of the springform pan, prick it several times, and turn it upside down using the springform pan rim. Bake in the oven for approx. 10 minutes. Then remove the dough from the springform pan base and let it cool on a wire rack. For the sponge cake, grease a baking tray (approx. 40 x 30 cm) and line it with baking paper. Beat the eggs, water, and flavoring on the highest setting for 1 minute until frothy. Mix the sugar and vanilla sugar, sprinkle in for 1 minute while stirring, and then beat the mixture for another 2 minutes. Mix the dry ingredients and briefly stir in on the lowest setting. Spread the dough onto the tray and bake immediately at the same temperature for about 9 minutes. Do a skewer test. Loosen the sponge cake, turn it out onto a cloth sprinkled with sugar, and let it cool on the baking paper. Then remove the baking paper and cut the sponge cake into strips about 4 cm wide. Strain the jam through a sieve. Place the cooled base on a plate and spread with 2 tablespoons of jam. Spread the remaining jam on the sponge cake. For the filling, whip the cream with the vanilla sugar and cream stiffener or San Apart until stiff and spread 2/3 of it on the sponge cake. Roll the first strip into a spiral and place it in the center of the base. Wrap the remaining strips tightly together in a spiral around it. Trim off any excess pastry. Spread the remaining cream on the edge and top and decorate with tufts of cream. Garnish with chopped chocolate and raspberries.