Chocolate Berry Roll

Ingredients

• 4 egg yolks
• 4 egg whites
• 125 g sugar
• 1 packet vanilla sugar
• 80 g flour
• 40 g cornstarch
• 40 g cocoa powder
• sugar (for rolling)
• 400 g whipping cream
• 80 g sugar
• 1 packet vanilla sugar
• 5 sheets gelatin
• 300 g mixed fresh berries (raspberries, blueberries)
• 2 tbsp powdered sugar
• edible rose petals

Instructions

1. 1.

   Beat the egg whites until stiff peaks form, allowing the sugar to fall in. Whisk the yolks and fold them into the whites. Mix the starch, flour, cocoa powder, and baking powder; sift over the mixture and fold it in. Spread the batter onto a parchment-lined baking sheet and bake at 175 °C (350 °F) for about 12–15 minutes. Transfer to a sugar‑sprinkled kitchen towel, roll loosely, and let cool.

2. 2.

   Soak gelatin in cold water. Whip the cream with the sugar and vanilla sugar until stiff peaks form. Dissolve the gelatin in a small pot over low heat, adding about 3 Tbsp of cream; then fold in the remaining whipped cream. Carefully unroll the sponge cake, spread the cream on the base, arrange the cleaned berries on top, and re‑roll. Dust with powdered sugar and garnish with rose petals. Chill for at least 2 hours before serving.