Cake roll with raspberries and hazelnut paste

Name: cake roll with raspberries and hazelnut paste
Cook time: 30 min
Total time: 90 min
Yield: 6
Ingredients: 4 Eggs; 100 g sugar; 75 g flour; 25 g cornstarch; 1 pot Hazelnut paste crunchy (225 g); 150 g fresh raspberries or thawed raspberries, box 300 g; 2 el powdered sugar

A tasty recipe. The vegetarian dessert contains the following ingredients: eggs, sugar, flour, cornstarch, hazelnut paste (crunchy (225 g)), fresh raspberries (or defrosted raspberries, box 300 g) and icing sugar.

Ingredients

Kitchen Stuff

clean tea towel without detergent smells
baking tin (about 30 x 40 cm), covered with parchment paper

Directions

Preheat the oven to 175 ° C.
Divide eggs gently; there should not be a drop of yolk in the protein.
In fat-free bowl, add 75 g sugar with mixer until stiff peaks.
Clean the g emptyers and yolks with 25 g of sugar until thick, white cream mixes.
Spread the protein foam through the yolk cream.
Flour flour with cornstarch over egg mixture and carefully season through (= sponge cake).
Pour the batter over the baking tray and smooth with spatula.
Place the baking sheet in the middle of the oven and bake the dough in a light brown and until approx.
20 minutes.
Remove baking sheet from oven, place clean tea towel on top and turn over completely carefully.
Remove baking tray and baking paper.
Spread the top of the dough completely with hazelnut paste and distribute raspberries on top.
Roll up warm dough with tea towel (otherwise the biscuit dough will break and break).
Pour the pastry roll with powdered sugar and let it cool down before slicing..