Raspberry 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°C (350°F) top/bottom heat (fan oven: 160°C or 320°F). Grease a baking tray (approx. 38 x 45 cm) lightly 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 it in briefly. Spread the dough evenly on the baking sheet using a cakelifter.Bake in the preheated oven for about 13-14 minutes. Turn out the sponge cake directly onto a piece of baking paper. Leave the baking paper on until the sponge cake has cooled and the cream has been made.Step 3:
For the cream, bring frozen raspberries and sugar to a 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 it in the hot raspberry 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 remaining raspberry puree. Fold in the whipped cream. Chill the cream for another 15 minutes.
Assembly:
Spread the cream evenly over the cooled sponge cake. Roll up the cake carefully using the baking paper to assist. Place the rolled cake seam-side down on a serving plate. Chill for at least 2 hours before serving.
Serve:
Garnish with the reserved raspberry puree and fresh raspberries. Dust with icing sugar before serving.
Enjoy this light and fruity Raspberry Roll!
