Yogurt roll

Ingredients for 1 servings:

• 4 eggs, separated
• 125 g sugar
• 4 tbsp water, hot
• 100 g Flour, 1/2 point baking powder
• 25 g cornstarch
• 1 pinch of salt
• 4 cups of yogurt (strawberry, 600 g)
• 1 pack of gelatin, ground
• 1 pack of chocolate (Yoghurette Strawberry)
• 1 cup of cream
• Cocoa powder
• Chocolate (yogurts) for decoration

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Swiss roll with strawberry yogurt filling and yogurt

Grease a baking tray and line it with baking paper to prevent air bubbles. Preheat the oven to 200°C (top/bottom heat). Beat the egg yolks with 100g of sugar and water until creamy. Sift the flour and baking powder over the cake. Beat the egg whites with salt until stiff peaks, then add the remaining sugar. Beat again until stiff peaks, then fold into the egg yolk mixture along with the flour. Spread onto the baking tray and bake for about 10 minutes. Immediately turn out onto a sugar-dusted tea towel, peel off the baking paper, and carefully roll up loosely using the towel. Soak the gelatine according to the package instructions. Cut the yogurt into small pieces. Pour the strawberry yogurt into a bowl. Dissolve the gelatine, stir in about 2-3 tablespoons of yogurt, then quickly beat the gelatine mixture into the remaining yogurt and stir in the yogurt pieces. Leave to set in the refrigerator. Whip the cream until stiff peaks, reserve about 2-3 tablespoons for garnish, and fold in the rest. Unroll the sponge cake again, spread the cream on top, and carefully roll it up. Dust with cocoa powder and garnish with whipped cream and yogurt. You can also use raspberry or wild berry yogurt, and the matching raspberry or wild berry yogurt.