Ingredients for the roll 20 x20
4 whole eggs
160 g of sugar
160 g of wholemeal flour
Ingredients for the filling:
350 g of raspberry jam (recipe)
250 g of fresh whipping cream or sweetened vegetable cream
some fresh raspberries
bitter cocoa to taste
Procedure for the roll:
Beat the eggs with the sugar for at least 15 minutes at high speed with the whisk until the mixture is firm and well whipped.
Sift the flour and add it to the dough a little at a time, mix with a hand whisk from bottom to top.
I recommend not to disassemble pour 20 x 20 cm into the mold. level well must be flat.
Bake in a preheated oven at 160 ° for 30 minutes, always do the toothpick test if it remains dry your cake is ready.
As soon as it is ready, remove the baking paper and roll it up in a clean cloth.
Meanwhile, whip the cream firmly. As soon as the roll is cold, unroll it and put a layer of jam and one of jam.
Roll up again and cover with whipped cream. Refrigerate 1 hour before serving.
Serve on the table with a fine sprinkling of bitter cocoa and fresh raspberries a few mint leaves for decoration.