Chocolate and Berry Roulade Slice
ready in 3 h. 40 min.
- For the sponge
- 4 eggs
- ½ cup sugar
- 1 tablespoon grated Lemon peel
- ⅔ cup flour
- 2 ½ tablespoons cocoa powder (70% cocoa content)
Separate the eggs. Beat the egg yolks with the sugar, lemon peel and 2 tbsp water until foamy.
Beat the egg whites until stiff. Sieve the flour and cocoa over the egg yolk mixture and fold in. Fold in the beaten egg whites.
Spread the mixture evenly on a baking tray lined with baking parchment.
Bake in an oven preheated to 180°C (160° fan) | 350F | gas 4 for about 10 minutes.
Sprinkle a tea towel with 2 tbsp sugar. Turn the sponge out on to the tea towel and pull off the baking parchment. Roll up the sponge immediately from the long side while still warm, using the tea towel to help you. Leave to cool completely.
Soak the gelatine in cold water. Whip the cream until stiff. Mix the yoghurt with cocoa powder and sweetener.
Dissolve the gelatine in a small pan, remove from the heat and stir in 2 spoonfuls of the cold yoghurt mixture. Then quickly stir the gelatine mixture into the yoghurt mixture.
Add the raspberries and mix carefully. As soon as it begins to set fold in the whipped cream substitute.
Unroll the sponge roll, spread with raspberry cream and roll up again. Place on a serving plate with the join side down.
Chill for about 2 - 3 hours and dust with icing sugar before serving.