Raspberry rhubarb rolls

for approx. 16 pieces


6 eggs (size M)
1 pinch salt
250 g sugar
200 g flour
2 tbsp. sugar for the kitchen towel
500 g whipped cream
2 sachets vanilla sugar
4 sheets Gelatine
2 jars (450 g each) Darbo all natural raspberry rhubarb jam (extra)
50 g almond flakes
2 tbsp. powdered sugar
100 g fresh raspberries

for approx. 16 pieces


Separate the yolks from the egg whites. Whisk the egg whites and salt with the whisk of the hand mixer until thick. Slowly add in the sugar. Work in the egg yolks. Sieve the flour onto the egg foam and knead in. Spread the sponge cake mixture on a baking tray lined with baking paper and bake in a preheated oven at 200° C (circulating air 180° C, gas level 3) for about 12 minutes. Immediately after baking, turn over onto a clean kitchen towel sprinkled with 2 tbsp. sugar. Remove the baking paper and roll up the sponge cake with a kitchen towel. Let cool. For the filling, whip the cream until thick. Add the vanilla sugar. Soak gelatine in cold water. Then squeeze out and dissolve in a saucepan over low heat. Stir in 2 tbsp. whipped cream. Then add the mixed gelatine to the rest of the cream. Unroll the sponge cake and generously cover with Darbo all natural raspberry-rhubarb jam (extra). Add the cream on top and smoothen until flat while leaving free a small rim all around. Roll up the sponge cake and place it on a cake plate. Let cool in the fridge for about 2 hours. Before serving, coat the roulade with the rest of the jam. Caramelise the almond flakes with 2 tbsp. powdered sugar until golden brown. Decorate the roulade with almond flakes and raspberries.


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