Preparation of dough:
Sprinkle the yolks with a tablespoon of vanilla and 50 grams of ordinary sugar and beat until the last. Sprinkle proteins with 50 grams of sugar, slightly salt and also beat to a state of thick glossy mass. Connect the protein and yellow mass, add starch, fill the flour and mix.
We lay the baking sheet with parchment, lay out a biscuit mass on it and bake for twelve minutes in the middle of the oven (at a temperature mark – 220 degrees).
Pour sugar on a towel, shift the biscuit (bottom up), remove the paper for baking and cover with a towel moistened with water.
Mix the raspberry puree and jam, heat a little, wipe through a strainer and smear the biscuit with this mixture. We turn a roll from a missed biscuit (with a towel) and leave it under a towel moistened with water.
Separately fill the gelatin with cool water so that it softens. Beat a mixture of sugar, yolks and vanilla until foam. Mix lemon and orange juices. Dissolve gelatin in a hot mixture of juices. Pour the yellow mass with dry wine, then combine with gelatin and mix. Let the finished cream cool.
Beat to the thick mass of protein and a little salt to the thick mass. Also beat the cream (separately from proteins).
Когда желтковый крем начнёт застывать, добавляем в него заранее взбитые белки и сливки, перемешиваем и снова охлаждаем.
We cut the roll into slices, each of them is smeared with cream and glue together (two pieces of roll and in the middle of the cream).