85g flour pinch of salt
250g Annes Feinste Organic Raspberry Jelly Extra
200g Raspberry Organic Fruit Spread
2 sheets gelatin
juice of 1 1/2 lemons
300g fresh cream
200g fresh raspberries
1. Preheat oven to 180° C. Mix sugar and eggs until frothy, fold in flour and a pinch of salt. Spread the dough evenly and as thick as a finger on a lined baking tray. Bake it for 18 minutes. In the meantime sprinkle a clean kitchen towel with sugar. Immediately topple the finished biscuit cake bottom onto the kitchen towel and roll it in. Let cool down in this position. That way the cake bottom stays elastic and doesn’t break once filled.
2. In the meantime prepare the cream for the filling: Soak gelatin in cold water. Stir Annes Feinste Organic Raspberry Jelly Extra smooth in chrome bowl. Whisk cream stiff. Squeeze out gelatin and put into a dipper. Put it in hot water and stir until gelatin has dissolved. Slowly add liquid gelatin to the almost stiff cream. Add the lemon juice. Fold cream carefully in the preserve. Carefully stir raspberries into cream.
3. Heat Raspberry Organic Fruit Spread until liquid and spread on opened cake bottom. Let cool down briefly and spread raspberry cream on top. Roll back in shape and chill for ca. 3 hours.
Preparation time: ca. 50 minutes plus 3 hours cooling