Biscuit roll with raspberries

Line two baking sheets with baking paper. Baking trays 38 x 28 cm are best. Preheat oven to 180 ° C.

Separate the whites from the yolks. Whisk the latter with half the sugar and vanilla extract.

Sift flour and baking powder together. Pour into the yolk mass and mix thoroughly.

Beat the whites with a mixer on high speed for 2-3 minutes. You should have a lush white head about 3 times more than the liquid proteins.

Gently introduce the yolk-flour mass into the protein mass. Do not stir too long and vigorously, otherwise the splendor will disappear.

Spread the resulting dough over the baking sheets and flatten to form large rectangles.

Bake for 12-15 minutes, until the dough is golden brown. You can also check the readiness with a toothpick: it should come out of it dry.

Immediately after cooking, flip the biscuits onto a clean surface and peel off the paper.

Flip back right side up, place paper on top, and quickly roll each sponge cake along with the paper. Start twisting from the narrow side.

Leave the rolls to cool at room temperature.

Whip cold cream with a mixer, gradually adding powder. They should become thick, creamy.

Beat the cream cheese with the remaining sugar in a separate mixer. Add sour cream and whisk again until smooth.

Toss in the raspberries and whisk. It's okay if small pieces of berries remain.

Add the whipped cream and stir gently with a spatula.

Carefully open the biscuits and remove the paper. Lubricate them with cream and roll the rolls again. Let them cool slightly in the refrigerator.

Garnish with whipped cream, raspberries and mint.