Raspberry roll

Raspberry roll

How pretty does this raspberry roll look? We love the light dough with creamy filling and fresh berries. With this recipe, you’re guaranteed to make a successful Swiss roll!

INGREDIENTS (For a baking tray approx. 38 x 45 cm)

FOR THE SPONGE CAKE

5 eggs (size M)
140 g sugar
1 packet of vanilla sugar
1 pinch of salt
120 g wheat flour (type 405)
Some butter for the mold

FOR THE CREAM

300 g frozen raspberries
100 g sugar
4 sheets of gelatine
400 g cream
250 g quark
250 g fresh raspberries
Some icing sugar for dusting

PREPARATION

Step 1
Preheat the oven to 180 degrees top/bottom heat (fan oven: 160 degrees). Grease a baking tray (approx. 38 x 45 cm) a little and line it with baking paper. For the sponge cake, beat the eggs with sugar, vanilla sugar and salt for at least 4 minutes on the highest setting until frothy.

Step 2
Sift the flour and stir in briefly. Put the dough on the baking sheet and spread it evenly with a cake lifter. Bake in the preheated oven for about 13-14 minutes. Turn it out directly onto a piece of baking paper. Leave the baking paper to stick until the sponge cake has cooled and the cream has been made.

Step 3
For the cream, bring frozen raspberries and sugar to the boil in a saucepan. Strain through a fine sieve to remove the seeds. Soak the gelatine in cold water for about 5 minutes. Squeeze out the gelatine and dissolve in the hot puree. Chill for 15 minutes.

Step 4
Set aside 3 tablespoons of the raspberry puree for garnishing. Beat half of the cream until stiff. Mix the quark with the rest of the raspberry puree. Fold in the whipped cream. Chill the cream for another 15 minutes.