SWISS ROLL WITH RASPBERRY CREAM
- Preheat the oven to 200°C. Melt the butter at medium heat. Beat the egg whites into a stiff mass, constantly adding a little sugar. Beat the egg yolks and sugar until foamy and fold in a third of the beaten egg whites. Sieve the fl our and cornfl our onto the egg yolk mass and mix it in. Then fold in the remaining beaten egg whites with the liquid butter. lace the sponge mass on a baking tray laid out with a silicone baking mat from Birkmann, smoothen it and bake it in the middle position of the oven with upper and lower heat for approx. 10 minutes.
- Dust a clean cloth with sugar powder. Drop the sponge onto it, carefully pull off the baking mat and let the sponge cool off.
- In the mean time, let the gelatine soak in cold water for approx. 10 minutes. Puree 2/3 of the raspberries and spread the mass through a fi ne sieve. Press out the gelatine, dissolve it in warm raspberry brandy and mix it into the raspberry pulp. Beat the cream until it is stiff and fold it into the raspberry pulp together with the remaining raspberries.
- Spread the raspberry cream onto the sponge base, carefully roll it together with the help of the cloth and leave it covered in a cool place for approx. 1 hour. Dust the Swiss roll with sugar powder and cut it into slices.