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🍽️ Raspberry Biscuit Roll

680 kcal · 30 min · 4 servings

Ingredients

• 4 egg yolks
• 4 egg whites
• 125 g sugar
• 1 packet vanilla sugar
• 80 g flour
• 40 g cornstarch
• 80 g cocoa powder
• 0.5 tsp baking powder
• 500 g whipping cream
• 250 g fresh raspberries
• 80 g sugar
• 1 packet vanilla sugar
• 3 sheets white gelatin
• chocolate shavings
• powdered sugar

Instructions

1. 1. Beat the egg whites together with 4 tablespoons of cold water until stiff.
2. 2. Slowly stir the sugar into the egg whites.
3. 3. Whisk the egg yolks in a separate bowl.
4. 4. Gently fold the whisked egg yolks into the egg whites.
5. 5. Mix starch, flour, cocoa powder, and baking powder in a bowl.
6. 6. Sift the flour mixture over the batter in batches.
7. 7. Gently fold the dry ingredients into the batter.
8. 8. Spread the batter onto a baking sheet lined with baking paper.
9. 9. Bake the batter at 175 degrees for about 15 minutes.
10. 10. Invert the hot cake onto a damp kitchen towel.
11. 11. Let the cake cool down completely.
12. 12. Soak the gelatin in cold water.
13. 13. Beat the cream together with the sugar and vanilla sugar until stiff.
14. 14. Melt the dripping-wet gelatin in a small saucepan over low heat.
15. 15. Stir about 3 tablespoons of the whipped cream into the melted gelatin.
16. 16. Mix the gelatin mixture thoroughly with the remaining cream.
17. 17. Spread the cream evenly over the cooled biscuit base.
18. 18. Distribute the raspberries evenly over the cream.
19. 19. Roll the cake tightly using the towel.
20. 20. Place the roll in the refrigerator for at least 3 hours.
21. 21. Garnish the finished roll with chocolate shavings and a little powdered sugar.
22. 22. Serve the raspberry biscuit roll.

Nutrition per serving

• kcal: 680
• Protein: 9 g · Fett/Fat: 42 g · Carbs: 62 g