For the berry roulade, separate the eggs. Beat the egg whites until stiff, then whisk the yolks with the sugar and vanilla sugar until foamy. Mix flour with baking powder and fold into the yolk mixture alternately with the beaten egg whites.
Line a baking tray with baking paper and spread the mixture evenly on the tray. Bake at 180 degrees for 12 minutes. Then turn out onto a tea towel, roll up carefully and let cool.
For the curd cream, mix the curd with the lemon juice, powdered sugar and vanilla sugar. Soak the gelatine leaves in cold water for 5 minutes, then squeeze gently and warm.
IMPORTANT: do not stir the gelatin into the curd mixture, but the curd mixture into the gelatin (applies to cold masses).
Whip the cream until stiff and stir into the mixture. Finally, carefully fold in the berries. Carefully roll out the sponge, spread with the curd mixture and roll up again. Refrigerate for approx. 1 hour.
Preparation Tip:
If the gelatine is required for cold masses, the following applies: mass into the gelatine - for warm masses exactly the other way round.
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