Summary

Ingredients

For the sponge cake base:

• 4 egg (s)
• 65 g suar
• 30 grams flour
• 1 packet custard powder (vanilla flavor)
• Lemon (s), zest thereof
• 1 pinch baking powder
• 1 pinch (s) salt

For the filling:

• 250 g raspberries (frozen)
• 1 pack cake icing, red
• 10 g sweetener (canderel)

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Instructions

1. Put the raspberries in a small saucepan to thaw (approx. 20 min.). Scatter 1 packet of cake icing and 10g canderel (0.5) on top, set aside.
2. Preheat the oven to 200 ° C and line a baking sheet with baking paper.
3. Separate the eggs and beat the egg whites with the sugar and a pinch of salt until the mixture is glossy and the sugar has dissolved, set aside. Briefly whip the egg yolks with the whisk on the highest setting. Mix the flour, pudding powder and baking powder together and sift over the egg yolks. Scatter lemon zest on top as well. Put half of the egg whites on top and stir vigorously with the whisk, then carefully fold in the remaining egg whites.
4. Now spread the mixture onto the baking sheet and put it in the oven for 8-10 minutes.
5. In the meantime put the pot with the raspberries on the stove and bring the mixture to the boil while stirring, remove from the stove.
6. Now take the biscuit out of the oven and turn it out onto a tea towel, peel off the baking paper immediately. Now spread the raspberry mixture on the biscuit and then carefully roll it up from the long side using the tea towel. Place the Swiss roll with the tea towel in the refrigerator to cool down.
7. For WW-lers: The whole role has 16.5P. For me there were 14 pieces of 1.17P each, i.e. 1P