Raspberry Roll

Ingredients

• 5 eggs
• 125 g sugar
• 2 tsp vanilla sugar
• 0.5 lemon (unprocessed)
• 100 g flour
• 25 g cornstarch
• 1 tsp Baking powder
• 15 g cocoa powder (about 2 tsp)
• sugar for dusting
• 6 sheets gelatin
• 600 g raspberries (fresh or frozen)
• 80 g sugar
• 2 tsp vanilla sugar
• 0.5 lemon (unprocessed)
• 250 g quark
• 250 ml Whipping Cream
• powdered sugar

Instructions

1. 1.

   Preheat the oven to 210 °C and line a baking tray with parchment paper.

2. 2.

   Separate the eggs for the roulade. Beat the egg whites into stiff peaks and set aside cold. Whip the yolks with sugar until light, fluffy, pale yellow. Fold in the spices. Divide the mixture in half. Add equal parts of beaten egg white to each half, sift flour, cornstarch and baking powder over them. For one half add cocoa powder and fold everything together lightly.

3. 3.

   Spread the lighter batter on the tray in strips with a strip between each; then pipe the darker batter into the gaps. Bake the sponge briefly and hot for 7–10 minutes until golden yellow. Transfer the sponge onto a lightly sugared kitchen towel, remove the parchment, place it back on a cooling rack and let cool.

4. 4.

   Soak the gelatin sheets in cold water for the filling.

5. 5.

   Set aside about 20 raspberries; puree the rest with sugar, vanilla sugar and grated lemon zest, taste and adjust sweetness. Strain if desired. Fold in the quark. Dissolve the gelatin, equilibrate temperature and stir it into the raspberry mixture. Chill until it starts to thicken at the edges. Beat the whipping cream stiff and fold it into the cream.

6. 6.

   Spread the sponge evenly with the filling, place whole raspberries in the center, roll up into a roulade and chill until the cream fully sets.

7. 7.

   Dust the roulade with powdered sugar before serving.