Thaw raspberries as directed. Line a baking sheet with paper beard. Heat oven to 240 degrees. Beat the yolks with half the sugar until you get a frothy mixture. Assemble the whites with the rest of the sugar and add them from the bottom up to the yolk mixture. Sift over the flour with the starch and mix.
Spread the dough on the paper beard and cook it 5 minutes to half-height. Pour the sponge sheet over a cloth sprinkled with sugar, Cover with a damp cloth and let it cool. Remove the paper beard.
Crush A 200 g of raspberries with a fork. Assemble the cream with the sugar, Remove a cup of this cream to put it in a pastry sleeve and mix the rest with the crushed raspberries.
Spread the cake with the raspberry cream and roll it. Garnish with piles of cream formed with the sleeve and with the rest of the raspberries.
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