Chocolate Roll with Raspberries

Preparation Time: 80 minutes
Cooking Time: 15 minutes
Difficulty: 2
Spiciness: 0
Number of Servings: 12

Indulge in the enchanting taste of raspberries and prepare a chocolate roll with raspberries.

Preheat the oven to 200 degrees Celsius. Line a baking tray with baking paper. Separate the egg whites and yolks into two bowls. Beat the egg whites with an electric mixer until stiff peaks form. Add 4 tablespoons of hot water and sugar to the yolks and beat until you get a thick, foamy mixture.
Slowly mix the sifted flour, starch, baking powder, cocoa powder, and chocolate powder into the foamy yolk mixture. Finally, gently fold in the beaten egg whites. Pour the batter onto the baking tray and bake in the preheated oven for 15 minutes.
Once the cake is baked, immediately turn it out onto a damp (and wrung out) cloth that has been sprinkled with sugar. Moisten the baking paper and carefully remove it. Then roll the cake up with the cloth and let it cool.
For the filling, soak the gelatin leaves in cold water for about 5 minutes to soften. Blend the raspberries into a puree using a hand blender and strain through a fine sieve. Whip the cream, sugar, and vanilla sugar until stiff. Heat the lemon juice in a small cup. Add the squeezed gelatin and dissolve it over low heat. Mix the strained raspberry puree into the dissolved gelatin, then slowly fold it into the whipped cream.
Unroll the sponge cake, spread the raspberry cream over it, and roll it up again using the cloth. Place the roll in the refrigerator for at least one hour to let the filling set.
Once the filling has set, slice the roll into pieces, serve on plates, and enjoy.