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1
Preheat oven to 180 degrees
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2
In mixing bowl, add 2 eggs and the extra yolk. Add 110 grams of granulated sugar and beat for 6 to 8 minutes until mixture doubles in volume, and becomes clearer (it is really important to beat for 6 to 8 minutes so that the cake rises properly).
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3
Add cornstarch, flour, and gingerbread spices. Mix gently.
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4
Separate 2 remaining eggs.
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5
In another bowl, beat 2 egg whites, gradually add the remaining 60 grams of sugar, continue beating.
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6
Fold the egg whites into the flour mixture with a flexible spatula gently lifting the mixture, the preparation should be very light.
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7
Spread on a baking sheet lined with parchment paper, smooth the surface, bake for 15-20 minutes until the cake is lightly browned.
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8
Sprinkle icing sugar on a clean cloth. As soon as you remove the cake from the oven, invert it onto the cloth and remove the parchment paper. Let stand 5 to 10 minutes.
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9
Spread a thin layer of raspberry jam on top of the cake.
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10
Mix the cream with the confectioners sugar and vanilla seeds, whip.
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11
Spread the cream on the jam, leaving 1 centimeter from the edge uncovered. Add raspberries cut in halves (keep some for decoration), roll the cake very tight.
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12
Place on a serving dish, sprinkle with confectioners sugar, garnish with raspberries.
