Yogurt Berries Roulade

For the yogurt berry roulade, beat the egg whites with the sugar, vanilla sugar and a pinch of salt until stiff. Carefully fold the egg yolk into the beaten egg white. Now gradually stir in the flour and the melted margarine.

Line a baking tray with baking paper and spread the sponge mixture on it.

Preheat the oven to 200°C and bake the sponge cake for about 12 minutes. In the meantime, prepare the yogurt cream. To do this, soak the gelatine (note that the water must be cold so that the gelatine does not dissolve). Mix the low-fat yogurt with the powdered sugar and add the vanilla bean pulp. Mix in the raspberries and blend with a hand blender until the cream turns a pink color. Heat the orange juice and dissolve the gelatine in it. Whip the whipped cream. Fold the dissolved gelatine and the whipped cream into the yogurt mixture and spread on the sponge cake roulade. Place some whole raspberries in the center and roll up the roulade with the help of a sugared tea towel.

Refrigerate the yogurt berry roulade so that the yogurt mixture can set.

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