|1.||Chicken egg Biscuit||3 PC.|
|2.||Flour Biscuit||80 Column|
|3.||Sugar Biscuit||80 Column|
|4.||Vanilla sugar Biscuit||1 Tsp|
|5.||Water Biscuit||1 art. l|
|6.||Mascarpone Cream||200 Column|
|7.||Raspberry jam Cream||100 Column|
|8.||Cream 33% Cream||150 Ml|
|9.||Powdered sugar Cream||2 Art.|
|10.||Raspberry Cream||100 Column|
For a biscuit, beat eggs with sugar for about 10 minutes. Add the flour, mix gently and pour onto a baking sheet covered with parchment. Bake at 180 degrees 13 minutes.
Put the finished roll on a sheet of parchment and cover with a damp towel in ice water. Leave in this state while we are preparing the cream.
Whip the cream with powdered sugar and cheese, if the cream is thick then add a few tablespoons of milk.
Remove the parchment from the biscuit, grease with jam, and on top of the cream, spread the raspberries.
Fold the biscuit roll, grease the cream on top, put in the refrigerator for 2 hours. Cut into pieces and serve.
Sponge cake with raspberries turns out to be very tender, tasty and airy. It is not too difficult to prepare it, it will perfectly decorate any holiday table or simply diversify family tea drinking. You can safely replace raspberries with any other berries, on top you can decorate the roll with chocolate icing or in any other way.