Matcha raspberry cake roll

10 pieces | Preparation time 45 min + setting 4 h | Oven temperature 200 °C

1. Whisk the room-temperature eggs and sugar into a frothy foam. Mix the dry ingredients together and strain them into the foam. Mix until even, gently turning the mixture. Place baking paper on a baking tray and spread the dough on it. Bake in an oven at 200 °C for about 8 minutes.

2. Flip the finished base onto a clean sheet of baking paper and remove the top baking paper. Let the base cool. Before filling, flip the base so that the browned side faces upwards.

3. Gently melt the chocolate in a microwave or water bath. Let the chocolate cool for a moment. Whisk the cream into a foam. Whisk the cream cheese and slightly cooled white chocolate into the cream. Set aside a third of the filling for piping the decorations on top of the cake.

4. Spread the filling evenly over the cooled base. Scatter the raspberries on the surface. Wrap the cake into a roll using baking paper and leave the seam side under the cake. Place in the fridge to set for at least 4 hours, or preferably overnight.

5. Cut the cake into pieces and plate. Pipe the rest of the filling onto the pieces in a wavy pattern. Garnish with matcha powder and raspberries.

Tip: After opening, store the matcha in the refrigerator.