Raspberry roll

makes about 12

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3 eggs
150 g Dansukker Light Muscovado Sugar
120 g plain flour
1 tsp Dansukker Vanilla Sugar
7 g baking powder
30 ml boiling water

500 ml whipping cream
150 g raspberries
400 g white chocolate
30 ml Glucose Syrup

To decorate
300 ml whipping cream
Berries of your choice
Mint leaves


Beat the eggs and sugar until fluffy. Mix together the flour, vanilla sugar and baking powder and fold into the mixture along with the water. Spread the mixture into a greased baking pan measuring about 30 x 40 cm. Bake in the centre of the oven at 250 °C for about 5 minutes. Turn out onto a sheet of greaseproof paper sprinkled with sugar. Cut the cake into strips, fold the strips into rolls and arrange them on a dish or tray. Tie a pretty string around the cake to hold it together.

Bring the cream, raspberries and glucose syrup to the boil. Break the chocolate into small pieces and add to the hot cream mixture. Stir until the chocolate dissolves. Refrigerate the mixture until cooled. Beat with an electric whisk to make a thick mousse. Spread the mousse over the rolls of cake.

Whip the cream until stiff. Spoon or pipe the cream on top of the mousse on the cakes. Decorate with berries of your choice and mint leaves.

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