Biscuit roll with raspberries is easy to prepare and has an unusual pleasant taste. Here, a variant of biscuit dough is used, which even not very experienced housewives get it without difficulty. It will take about an hour to cook.
To make a delicious biscuit roll with raspberries, prepare the following ingredients: sugar - 350 g, 4 eggs, flour - 130 g, 2 tablespoons of cocoa and milk each, butter - 250 g, fresh raspberries - 300 g, 150 g of raspberry jam … For decoration, you can take confectionery sprinkles, chocolate chips, small dragee candies, seeds in chocolate.
Mix the eggs and 270 g sugar in a saucepan using a whisk or mixer. Put everything in a water bath. Make a low heat and stir continuously - the mass should double or triple in volume. Try not to overheat the dough.
Place the oven on preheat. Remove the saucepan from the stove, beat the contents until the mixture cools down to room temperature. Add one tablespoon of flour to the cooled mixture. Then cover the baking sheet with parchment and pour the dough into it.
Bake the sponge cake for about 15 minutes. The top should be slightly browned. While the biscuit is in the oven, you can make cream. Beat butter (200 g), softened to room temperature, with the remaining sugar. Add raspberries and stir until smooth.
Roll the baked sponge cake together with the parchment into a roll and let it cool. Then you need to unfold it, remove the paper, grease it well with liquid raspberry jam so that the whole biscuit is saturated with it. Place the cream on the soaked dough. Now you can roll up the roll.
Melt the rest of the butter, dilute with milk. Add cocoa, the same amount of sugar, stir, boil. After cooling it a little, you need to pour the roll with this glaze, you can also sprinkle it with powdered sugar or decorate with confectionery sprinkles. Place the roll in the refrigerator for about 9-10 hours. After that, you can serve it on the table.
