RASPBERRY ROLL

Ingredients:

Sponge:

• 3 egg whites
• 125 g sugar
• Pinch of salt
• 1 tsp vinegar
• 1 tsp soft flour
• A handful of sliced almonds

Cream:

• 300 ml whipping cream
• 3 Tbsp raspberry powder by Bobica.hr
• 2 Tbsp powdered sugar
• 1 tsp vanilla extract 
• 100 g fresh raspberries (half for cream, half for decoration)
• Powdered sugar for dusting

Preparation:

Preheat oven to 180°C (375°F). Line a baking pan with parchment paper, and place a different parchment paper (best on the table) on the side, sprinkled with powdered sugar.

Beat egg whites and salt until stiff peaks form and continue mixing while slowly adding the sugar and mixing until all the sugar has dissolved. Then reduce the mixer to the slowest speed and add vinegar and flour. Mix some more and then pour the mixture evenly onto the baking pan and sprinkle with sliced almonds. Bake for 7 minutes at 180 ° C, then reduce the temperature to 160°C (320°F) and bake for another 15 minutes. As soon as you remove the sponge from the oven, transfer to the other prepared paper (the one with the sugar) and allow to cool slightly.

During this time, whip the whipping cream with all of the other cream ingredients, and cut the raspberries into smaller pieces (halves are also fine) and gently fold into the cream.

Now remove the first baking paper from the sponge (cooled), coat with the cream, and using the second baking paper begin to roll.

Allow everything to cool together for at least an hour before eating. The roll will become a nice shape and will be lined with almond leaves on the outside. Garnish with the rest of the raspberries and raspberry powder, then serve. You will be amazed by this sweet and sour combination.