- 3 eggs
- 2 tbsp. cold water
- 175 g sugar
- Pinch of salt
- Zest from 1 organic lemon
- 75 g Küchenmeister Wheat Flour T405
- 1 tsp. baking powder
- 25 g Küchenmeister Cornstarch
- 4 sheets gelatine
- 250 g raspberries
- 500 g mascarpone
- 5 tbsp. lemon juice
- 100 g sugar
- 300-400 g whipping cream
For the lemon swiss roll:
Preheat the oven (electric 200°C / convection 175°C). Line a baking sheet with parchment paper.
Separate the eggs. Using an electric mixer beat the egg whites with the cold water until stiff. Gradually add in 75 g of sugar and the salt, and continue to beat. Now carefully fold in the egg yolks and lemon zest. Sieve together the flour, baking powder and cornstarch, and in portions carefully fold it into the egg mixture. Pour the batter onto the prepared baking sheet, spread evenly and bake for ca. 10 minutes.
Remove the cake from the oven, and flip onto a kitchen towel that has been sprinkled with sugar. Carefully remove the parchment paper. Now roll the cake up lengthwise with the kitchen towel and leave to cool.
For the raspberry-mascarpone cream
Soak the gelatin in cold water. Wash the raspberries, and purée 100g of them. Mix together the mascarpone, puréed raspberries, lemon juice and 100g of sugar. Squeeze the water out of the gelatin, before dissolving the gelatin in a small pot. Now mix 1-2 tbsp. of the raspberry-mascarpone-cream into the dissolved gelatin, and then mix the gelatin into the rest of the raspberry-cream. Stiffly whip 200g of the whipping cream and fold into the gelatin-cream mixture.
Now carefully unroll the cake. Spread the raspberry-mascarpone cream onto the cake and place 15 raspberries on to the raspberry-mascarpone-cream. When the cream begins to gelatinize, roll the cake up again (without the kitchen towel), and refrigerate for 2 hours. Whip the remaining whipping cream. Fill a pastry bag with the whipped cream, and pipe the cream onto the cake. Decorate with the remaining raspberries.