This light and airy biscuit roll with a filling of fresh berries and whipped cream is a wonderful summer dessert that will not only delight cake fans.

INGREDIENTS FOR 15 SLICES OF BISCUIT MASS 5 eggs, separated 100 g sugar 1 pinch salt 6 tablespoons flour, sifted 6 tablespoons ground almonds FILLING 00 cream 2 tablespoons sugar 100 g raspberries 250 g red and black currant berries ALSO powdered sugar for dusting berries for garnish

No 1 Roulade with red berries HOW TO DO Preheat the oven to 220 ° C. Cover a baking sheet 1 with baking paper.

No 2 Mix the egg yolks with 2 tablespoons of sugar and the salt until frothy. Beat the egg whites to very stiff snow, while pouring in the remaining sugar. Lift the egg yolk cream under the egg whites. Mix the flour and almonds, add to the egg whites and gently fold them in

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No 3 Spread the sponge cake evenly on the baking sheet. Bake the biscuit in 8-10 minutes light to golden brown. Remove. Immediately drop the sponge plate onto a tea towel sprinkled with sugar and cover with a damp tea towel.

Roulade with red berries all recipe Roulade with red berries

No 4 Whip the cream with the sugar until stiff. Remove the cloth and baking paper from the biscuit, spread the cream on the biscuit.

No 5 Spread the berries over the cream. Use the lower kitchen towel to loosely roll up the sponge plate. Dust the roll with icing sugar and garnish with berries. Cut into slices about 2.5 cm thick with a sharp knife. Serve.

EXTRA-TI PP Instead of fresh berries, you can also take a pack (300 g) of thawed frozen berry mix. The sponge roll also tastes good with fresh pieces of peach or apricot instead of the berries.