Giraffe Roulade with Raspberry Cream

For the giraffe roulade with raspberry cream, line the baking tray with baking paper.

Important: Grease baking paper with oil. Preheat oven to 170°C.

Beat eggs with sugar and vanilla sugar until very foamy. Then slowly add the oil while stirring.

Sift the flour into the mixture and stir in briefly with the mixer.

Now comes the pattern: put 3 tablespoons of the batter into a plastic piping bag and pipe patterns onto the baking paper. Immediately place in the oven.

Meanwhile, sift the cocoa and baking powder into the remaining batter and stir in briefly. Remove the tray from the oven and spread the dark batter on top.

Bake for approx. 10 – 15 minutes. Roll up the finished cake (with the giraffe pattern on the outside) and let it cool. In the meantime, whip the cream with the sugar and the cream stiffener.

Unroll the overcooled cake and spread with cream. Spread the raspberries on top and roll up – the wonderful giraffe roulade with raspberry cream is ready.

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