Raspberry Roulade with Chocolate Flakes

Preheat the oven to 190 °C. Beat the egg yolks with the sugar until foamy, add the flour. Beat the egg whites with vanilla sugar until very stiff and fold into the mixture.

Put the dough on a baking tray lined with baking paper and bake for 10 minutes. Turn out the still hot sponge cake base onto a sugared kitchen towel and carefully loosen the baking paper. Now roll up the cake base and let it cool.

For the filling, soak the gelatine in cold water. Puree the raspberries and pass them through a sieve so that the seeds remain. Mix the raspberry juice with powdered sugar and the juice of one lemon.

Heat part of the raspberry-lemon juice and dissolve the gelatine leaves in it. Whip Rama Cremefine until stiff and mix with the curd.

Gently mix the gelatine raspberry juice and the strained raspberries together to make a nice raspberry cream.

Roll up the cooled base, spread with the raspberry mixture and roll it up again vorischtig, put in the refrigerator for an hour.

Now whip the Cremefine to whip very stiff and spread on the sponge cake roulade, sprinkle everything with chocolate flakes.

Preparation Tip:

This raspberry roulade stays particularly long juicy. Instead of raspberries you can also use other berries for this roulade.

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