Raspberry Roulade

For the raspberry roulade, beat the eggs and separate the yolks from the egg whites. Beat egg yolks and half of the sugar until well frothy. Beat egg whites with remaining sugar until stiff.

Add oil to egg yolks, then gently fold in snow and flour into this mixture.

Line a baking tray with baking paper, spread the mixture on it and bake the roulade in the oven preheated to 180 °C for about 15 minutes.

Prepare a tea towel or baking paper, sprinkle with sugar and turn the finished roulade out onto it. Brush baking paper with cold water and then carefully peel off. Roll up the sponge cake roulade empty and let it cool, and only then fill it so that the cream filling does not melt.

In the meantime, prepare the cream. To do this, cream the butter and beat it with the remaining ingredients.

Roll out the roulade again and fill it with the cream, sprinkle some whole raspberries on top if desired and roll it up tightly. Sprinkle the raspberry roulade with powdered sugar and serve.

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