Swiss Roll Cake with Raspberry Cream
- For the filling
- 50 grams Raspberry jam
- 700 grams Raspberries
- 80 grams powdered sugar
- 4 sheets clear gelatin
- 2 sheets red gelatin
- 500 grams Whipped cream
- 1 packet red Pie glaze
- 125 milliliters Raspberry juice
Separate the eggs. Beat the yolks with 100 grams (approximately 1/2 cup) sugar until fluffy. Beat the egg whites with the remaining sugar until stiff and fold into the egg yolk mixture. Sift the flour and cornstarch over the eggs and gently fold in. Spread onto a lined baking sheet and bake in a preheated oven at 180°C (approximately 350°F) until golden, about 12 minutes.
Turn out the sponge cake onto a kitchen towel, remove the baking paper, brush with jam, roll up with the towel and set aside to cool.
Cut the cake into 1 cm (approximately 1/2 inch) thick slices.
For the filling, soak both types of gelatin in cold water together.
Rinse the raspberries, sort and pat dry. Set aside some nice-looking raspberries (for garnish) and puree the rest finely. Press through a sieve and mix with powdered sugar.
Melt the dripping wet gelatin in a small saucepan over low heat. Mix with some of the raspberry puree, then stir into the remaining puree. Refrigerate for 30 minutes. Shortly before the mixture begins to gel, beat half of the cream until stiff and fold into the gelatin mixture.
Line a large bowl with plastic wrap line and line with the cake slices. Fill with the raspberry cream and chill for about 3 hours. Turn out onto a cake plate.
Prepare the glaze with the raspberry juice according to package directions and cover the dome cake with it, then refrigerate to set.
Beat the remaining cream until stiff and pour into a pastry bag with a star tip. Decorate the cake along the bottom edge and top. Garnish with the remaining raspberries powdered sugar and mint leaves. Slice and serve.