Sponge Cake Roll with Raspberry and Rose Mousse

Preheat the oven to 220 °C top and bottom heat.

Separate the eggs and put the yolks in a mixing bowl. Add 4 tablespoons of warm water and two-thirds of the sugar. Beat the egg yolks with the whisks of a hand mixer until a light yellow mass is formed. Beat the egg whites with the salt until stiff, sifting in the remaining sugar. The mixture should be firm to the touch and glossy.

Place the beaten egg whites on top of the egg yolk mixture and fold in. Sift the flour and cornstarch into the mixture. Gently fold in with the dough scraper. Pour the batter onto a baking sheet lined with parchment paper, smooth evenly, and bake in a hot oven on the middle rack for 10-12 minutes.

Sprinkle a kitchen towel with sugar. Carefully turn the sponge out onto it, brush the baking paper thinly with cold water and carefully peel it off the pastry base. Immediately roll up the sponge tightly with the help of the kitchen towel and let it cool on the seam.

To fill, carefully unroll the cooled sponge roll again. Pluck the petals from the rose petals. Mix the curd cheese with the cream cheese, petals, sugar and whipped cream. Sort the raspberries, rinse if necessary and pat dry. Roughly mash them with a fork and fold them into the curd. Spread the sponge cake with the raspberry curd and roll it up again.

Shortly before serving, straighten the ends, garnish the roll with rose petals, dust with powdered sugar and serve.

Preparation Tip:

If you like, prepare the sponge roll with other berries, such as strawberries.

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