Summary

Ingredients

For the dough:

• 6 egg (s), separated
• 250 grams sugar
• 6 tablespoon water, hot
• 220 g flour
• 50 g cocoa powder
• 1 packet vanilla sugar
• 1 teaspoon Baking powder

For the filling:

• 250 g cream
• 75 g powdered suar
• 300 g raspberries, fresh or frozen
• Powdered sugar, for dusting

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Instructions

1. Dough:
2. Beat the egg whites until stiff. Beat egg yolks, sugar and vanilla sugar until frothy, add hot water, tablespoon at a time, keep beating until the mixture becomes thick. Then sift the flour, well mixed with cocoa and baking powder, over it and carefully fold in, finally fold in the egg white.
3. Spread on a baking sheet lined with baking paper and bake in a preheated oven at 200 ° C for 15-20 minutes.
4. Immediately fall onto a damp cloth, moisten the baking paper and carefully peel it off, roll it up with the damp cloth and let it cool down.
5. Filling:
6. Puree the raspberries with the powdered sugar, fold into the whipped cream.
7. Carefully roll out the cooled roulade, spread the raspberry filling and roll up again. Dust with powdered sugar.