Rolled Cakes with Yoghurt-Raspberry Filling
Preparation Time:
20 minutes
Ingredients, serves 5
for the dough:
- 4 eggs
- 60 g sugar
- 1 teaspoonful vanilla sugar
- 60 g flour,finely ground
- a pinch of salt
for the filling:
- 250 g yoghurt
- 1 tablespoon vanilla sugar
- 125 g raspberries
- 3 sheets gelatine
- fresh lemon juice from 1 lemon
Preparation
Separate eggs. Beat the whites of eggs with a pinch of salt. Mix egg yolks with sugar and vanilla sugar and beat until creamy. Add flour. Now work in the beaten egg whites very carefully. Cover a baking tray with waxed paper, put the dough on it and let it bake at 200°C on center shelf in the preheated over for about 10 minutes. Meanwhile soak gelatine in some water for some minutes, then add lemon juice and bring to a boil. Mix yoghurt and sugar and blend with the melted gelatine-lemon mixture.
Spread a wet tea towel on the table, cover it with a dry one and then turn out the cake upside down on the towel. Remove the waxed paper, cover with the yoghurt mixture, place raspberries on the yoghurt, then roll with the help of the dry tea towel. Let it get solid in the dry towel in the fridge for at least 2 hours.
Spread a wet tea towel on the table, cover it with a dry one and then turn out the cake upside down on the towel. Remove the waxed paper, cover with the yoghurt mixture, place raspberries on the yoghurt, then roll with the help of the dry tea towel. Let it get solid in the dry towel in the fridge for at least 2 hours.
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