Raspberry roll
Instructions
Beat in egg yolks foam (preserving the clear), along with 6 tablespoons of boiling water, gradually add 50 g of caster sugar and vanilla sugar and continue to beat until you have a creamy mass.
Whip the egg whites until foamy hardest, by joining the sugar remained.
Put snow over the beaten yolks, then setacciatevi over the flour mixed with wheat starch and, finally, the baking powder.
Gently stir everything to the beaten yolks.
Oven plate lined with wax paper, forming a raised rim on the sides.
Put the dough to a thickness of about 1 cm, and cook immediately at the top of the preheated oven at 225-250 degrees c for 15-20 minutes.
As soon as baked sweet, turn it upside down on a piece of paper sprinkled with sugar and remove the wax paper with the help of a knife.
Then cut away the edges of the roll (about 1 inch), shortest side, roll it and let it cool.
In a bowl mix the ricotta with the raspberries, the yoghurt and honey.
Unroll the cake, spread the raspberry jelly and stuffed with ricotta cream.
Roll up the cake and put it on a serving dish.
Prepare the glaze by mixing the icing sugar, lemon juice and a tablespoon and a half of hot water and add the juice of a couple of raspberries (pinching on glaze through a strainer).
Then pour the icing in the center of the roll and spalmatela over the entire surface, leaving strain a portion at the edges.
Let stand for 2-3 hours in the refrigerator before serving.
Ingredients and dosing for 6 persons
- For the dough:
- 3 eggs
- 150 g of granulated sugar
- 100 g of flour
- 50 g of wheat starch
- 1 sachet of vanilla sugar
- 1/2 teaspoon of baking powder
- For the filling:
- 160 g of raspberry jam or jelly
- 250 g of ricotta
- 100 g of raspberries
- 2 tablespoons of natural yoghurt
- 3 tablespoons of honey
- For the frosting:
- 125 g of icing sugar
- 1 tablespoon of lemon juice
- 2 raspberries