Swiss roll with raspberries

Ingredients for 1 servings:

• 3 eggs
• 6 tbsp water, hot
• 150 g sugar
• 1 packet of vanilla sugar
• 2 tsp baking powder
• 75 g cornstarch
• 75 g flour
• 2 cups of whipped cream (approx. 200 – 250 ml each)
• 1 tsp sugar
• 350 g raspberries, frozen
• n. B. Sugar for rolling the dough
• n. B. Icing sugar for dusting

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 45 minutes

Separate the eggs and beat the egg whites until stiff peaks form. Mix the egg yolks with the hot water and beat vigorously. Add the sugar and vanilla sugar and beat vigorously until foamy. Mix 2/3 of the cornstarch with the baking powder, sift both, and carefully stir in. Sift the rest of the cornstarch and the flour and carefully fold in along with the egg whites. Only fold in until all the ingredients are combined to maintain a light and airy consistency. Line a baking tray with baking paper, spread the dough on it, and bake in a preheated oven at 160-170°C (convection oven) for about 15 minutes. Line a kitchen towel and sprinkle with sugar. Turn the finished dough out onto the towel and carefully remove the baking paper. Carefully roll up the dough using the towel and let it cool. Whip the whipped cream together with the sugar. Roll out the dough again and spread the whipped cream on top. Leave some space at the top, as the filling will rise when rolled up anyway. Arrange the raspberries in rows on the cream and carefully roll up the dough at the end. Make sure the roll isn’t too loose, but still loose enough so the raspberries aren’t shifted. You can dust the roll with a little powdered sugar. This looks great. However, the roll is already sweet enough, so you shouldn’t use too much powdered sugar.