Sponge Cake with Yoghurt and Raspberry Filling
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 2 hrs 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 5) |
Ingredients
For the dough:
- 4 egg (s)
- 60 g suar
- 1 teaspoon vanilla sugar
- 60 g flour, smooth
- 1 pinch (s) salt
For the filling:
- 250 g yourt
- 1 tablespoon vanilla sugar
- 125 g raspberries, frozen (or fresh)
- 3 sheets gelatine, small
- 1 lemon (s), add the juice
Print Recipe
Pin Recipe Instructions
- Separate eggs. Beat the egg whites with a pinch of salt until stiff. Mix the egg yolks with the granulated sugar and vanilla sugar until frothy. Add flour. Carefully fold in the snow. Line the baking sheet with baking paper, spread the dough on top and bake in the preheated oven on the middle rack at 200 ° for approx. 10 minutes.
- In the meantime, soak the gelatine in a little water and then bring to the boil with the lemon juice. Mix the yoghurt with the sugar and stir in the melted gelatine - lemon juice mixture.
- Moisten a tea towel, put a dry one on top. Overturn the sponge cake on top, peel off the baking paper and spread the yoghurt mixture on top. Put the raspberries in the yogurt and then roll up the roulade.
- Allow the roulade rolled in a dry tea towel to set in the refrigerator for at least 2 hours.
- You can vary the topping of the roulade: You can also just use jam (strawberry, apricot, ) or whipped cream with strawberries scattered in it.
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