Making of:
Separate the egg yolks from the egg whites and first mix the egg whites into stiff snow, then in another bowl, mix the egg yolks with sugar for a few minutes until the mixture lightens.
Add oil and yogurt at room temperature, stir briefly, then add sifted flour, baking powder and cocoa. Mix everything a little more at the lowest speed.
Gently mix the beaten egg whites into the egg yolk mixture several times with a spatula (swirl slightly so that the mixture remains airy).
Pour the mixture into the tray and spread it evenly.
Bake the biscuit at 150 °C for 20 minutes, then increase the temperature to 180 °C and bake for another 7-8 minutes (adjust the temperature and length of baking to your oven, it is important not to overbake the biscuit so that it can be rolled up nicely).
Take the baked sponge cake out of the oven and after 5 minutes, gently run a knife around the edges to separate the sponge cake from the sides of the pan, then turn it over on a clean sheet of baking paper and separate the paper it was baked on. Together with the baking papers, carefully roll the biscuit so that the length of the roll is longer than the side of the baking sheet. Wrap in a cloth and leave to cool.
Raspberry jelly:
While the biscuit is baking, prepare the raspberry jelly… Mix the thick mixture with 3 tablespoons of water into a lump-free mixture. Heat the raspberries, sugar and the rest of the water and after a few minutes grind them with a stick mixer. Stir the thick mixture into the hot mixture and bring the jelly to a boil, stirring constantly. Remove from the stove, add lemon sugar and stir. Cover the jelly with transparent foil and leave to cool.
Filling:
While the biscuit and raspberry jelly are cooling, prepare the filling… Separate 3 tablespoons of the total amount of whipped cream and pour over the white chocolate and melt over low heat while stirring. Leave for 15 minutes to cool. Add lemon sugar to the mascarpone cheese and mix into a smooth mixture. Add the cooled white chocolate to it, stir with a spatula.
Add sugar to the whipping cream and mix stiff whipping cream.
Combine the two mixtures with a silicone spatula, gently turning them over.
Leave in the fridge for about 30 minutes.
*Note: Depending on the type of cheese and whipped cream you use, the filling may be thinner. In this case, add 5 g of dissolved gelatin prepared according to the instructions on the package to the filling.
Spread the chilled biscuit with the chilled raspberry jelly. Spread the white filling evenly over it and carefully coat it.
Roll up the roll, wrap in transparent foil and tie the ends to keep the roll in its proper shape.
Chill in the fridge for a few hours.
If desired, decorate with whipped cream, fruit and mint leaves.
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