Raspberry Cream Roll

Ingredients

• 6 Eggs
• 275 g sugar
• 1 packet vanilla sugar
• 1 pinch salt
• 0.5 lemon (1 tbsp grated zest)
• 80 g flour
• 80 g cornstarch
• 6 sheets white gelatin
• 500 g raspberries
• 400 g whipping cream
• 20 ml raspberry liqueur
• powdered sugar (for dusting)
• baking paper
• cranberries (for garnish)

Instructions

1. 1.

   Separate the eggs. Whisk the yolks with 60 g sugar, vanilla sugar, salt, lemon zest and 2 tbsp water until frothy.

2. 2.

   Beat the egg whites with 50 g sugar until stiff peaks form.

3. 3.

   First fold about one-third of the meringue into the yolk mixture, then sift in the flour and starch and fold in the remaining meringue. Spread the batter evenly onto a baking sheet lined with parchment paper. Bake in a preheated oven at 200°C (middle rack) for about 10 minutes until light brown.

4. 4.

   Sprinkle a kitchen towel with 2 tbsp sugar. Transfer the sponge cake onto the towel, remove the parchment paper, and roll the warm dough immediately using the towel from the long side. Let it cool.

5. 5.

   Soak gelatin in cold water. Melt 100 g sugar and stir in 250 g raspberries. Cook until the caramel dissolves completely. Strain the raspberries through a sieve, fold in the raspberry liqueur, let cool slightly, then squeeze out excess liquid from the gelatin and whisk into the mixture. Let it cool until it starts to set.

6. 6.

   Beat the cream with the remaining sugar until stiff peaks form and gently fold in the raspberry puree. Unroll the sponge roll. Spread about two-thirds of the raspberry cream over it and distribute the remaining raspberries (reserve some for garnish). Re-roll the cake, place seam side down on a plate, brush lightly with more raspberry cream, and chill for 2–3 hours. Before serving dust with powdered sugar and garnish with raspberries and cranberries as desired.