Raspberry and yogurt roll

Ingredients

For the sponge

• 4 eggs
• 4 tablespoons sugar
• 1 packet vanilla sugar
• 4 tablespoons boiled water
• 4 heaped tablespoons flour
• 1 pinch of salt
• 1 tablespoon powdered sugar

For the cream

• 150 g raspberries
• 3 tablespoons sugar
• 1 packet gelatin (10 g)
• 130 g yogurt
• 150 ml whipping cream

For the glaze and decoration

• 100 g chocolate
• 45-60 ml whipping cream
• 50 g raspberries
• 20 g yogurt chocolate curls

Preparation

1. Preheat the oven to 180°C and line a 40 × 30 cm baking tray with parchment paper. Beat the egg yolks with the sugar, vanilla sugar and boiled water, added gradually, until they turn pale and the sugar dissolves. Fold in the flour. 2. Beat the egg whites with the salt until stiff, then add them to the yolk mixture in 2-3 additions and gently fold from the bottom up. Pour the mixture into the tray, level it out and bake for 16 minutes, until lightly browned at the edges. 3. While the sponge bakes, put the raspberries for the cream and the sugar in a small saucepan. Boil for 5 minutes, strain the purée to remove the seeds and leave it to cool. 4. Turn the hot sponge out onto parchment paper sprinkled with 1 tablespoon of powdered sugar and roll it up tightly. Leave it to cool for 30 minutes. 5. Soak the gelatin in cold water for 5 minutes, then heat it for 1 minute, until melted. Stir it into the raspberry purée. 6. Whip the cream until stiff, then fold in the yogurt and raspberry purée. Chill the cream for 30 minutes, just until it thickens. 7. Carefully unroll the sponge, spread the cream over it and roll it up again. Wrap it in plastic wrap and chill for 4 hours and 30 minutes. 8. Melt the chocolate with 45-60 ml whipping cream over low heat for 2 minutes. Cut the roll into 12 slices, glaze them and decorate with raspberries and yogurt chocolate curls.