Raspberry Log Cake For the biscuit/sponge cake 3 eggs ½ cup of powdered sugar ½…

Raspberry Log Cake

For the biscuit/sponge cake
3 eggs
½ cup of powdered sugar
½ cup of flour

For the cream:
2 eggs
¼ c of powdered sugar
1 ¼ c of mascarpone
¾ c of white chocolate to melt

For raspberry syrup:
¾ c of raspberries
¼ c of sugar
6 1/2 Tbsp of water

For the finishes:
¾ c of raspberries
white chocolate chips

Preparation:
From the biscuit:
1. Preheat the oven to 350 degrees
2. Separate the whites from the egg yolks, whisk the yolks with the sugar until the mixture whitens and doubles.
3. Beat the egg whites until stiff with a pinch of salt.
4. Add the egg whites to the previous preparation by mixing gently so as not to break them. Finally, sift in the flour and mix gently
5. Spread evenly on a baking sheet lined with parchment paper (giving a rectangular shape) , then bake for 10 minutes.
6. Remove the biscuit from the oven, turn it flat on a damp cloth, remove the baking paper and cut the edges to obtain a clean rectangle and occasionally remove the drier edges of the biscuit, then roll it in the towel. Let cool completely.

Cream:
1. Melt the white chocolate in a bain-marie and let cool.
2. Separate the whites from the egg yolks, whisk the yolks with the sugar until the mixture whitens. Add the mascarpone and whisk to obtain a smooth and homogeneous mixture, also add the cooled white chocolate.
3. Beat the egg whites and gently stir in the previous mixture. Reserve in the refrigerator.

Raspberry syrup:
1. In a saucepan put raspberries, sugar and water, heat over medium heat until raspberries dissolve, strain to remove pips and allow to cool.

Dressage and finishes:
1. Once the biscuit has cooled down, gently roll it out to avoid breaking it and then soak it with raspberry syrup using a brush.
2. Spread about half of the mascarpone cream on the biscuit until about 2cm from the edge (to prevent dribbling when rolling) place some raspberries along the edge of the biscuit and roll it tightly.
3. Cover the log with the remaining cream. You can take a fork and draw “bark” on it to look more like a log. I just forgot to do so in this photo.
4. Cake needs to sit in the refrigerator minimum 4h .
5. Cut into inch-thick slices and enjoy!