- For the cake
- 5 eggs
- 125 grams sugar
- 100 grams Pastry flour
- 50 grams cornstarch
- sugar (for garnish)
Preheat the oven to 200°C (approximately 200°F).
For the cake: Separate eggs. Combine yolks and about two-thirds of the sugar. Beat until bright and creamy. Beat egg whites and a pinch of salt until stiff, add remaining sugar. Fold egg whites into egg yolk mixture. Add flour and cornflour and carefully fold in with a dough scraper. Spread dough on a lined baking tray and bake on middle rack for 10 to 12 minutes. Remove from oven, loosen edges with a paring knife, cover with a clean dish towel and flip. Release cake from pan and gently peel off paper. Sprinkle with sugar and place on a wire rack to cool.
For the filling: Rinse and dry berries. Combine mascarpone, sugar and obstbrand and mix until smooth. Beat egg and cream until stiff and fold into berry mixture.
Spread filling onto cake. Sprinkle with berries and roll up into a log. Wrap jelly roll in plastic wrap and freeze at least 3 hours.
Remove from freezer and let sit 20 minutes. Sprinkle with powdered sugar, slice and serve.