Bisquit Roll with Raspberry Whipped Cream Filling

For the bisquit, beat the eggs in a food processor together with the sugar, the pinch of salt and the hot water at high speed until a thick, creamy mixture is formed. Now, by hand, using a rubber spatula or whisk, gently fold in the flour mixed with the cornstarch, keeping the mixture nice and fluffy.

Cover a baking tray with parchment paper and spread the dough evenly on it, then bake in a heated oven at 200 °C for about 12 minutes until the surface is golden brown. Spread a piece of parchment paper of the same size as the biscuit on the surface, place the still hot biscuit on it with the surface facing down, and peel off the hot oven paper on the spot.

Cool the biscuit, and then roll it up with the parchment paper on which it is lying. Thereupon it does not stick together and is wonderful to roll out repeatedly later.

For the cream, crush the raspberries with the sugar. Soak the gelatin sheets in plenty of cold water for about 5 min, then squeeze them out by hand. Warm briefly with about 2 tablespoons of the raspberry puree until it dissolves (stir while doing so), then mix into the raspberry puree one more time. Whip the whipped cream until stiff, and fold into the puerée. Place in the refrigerator, and check after about half an hour: then the gelatin begins to act, but the mixture is still soft enough so that you can spread it on the rolled-out biscuit.

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