The day before, prepare the ganache. For this we need the following products.

The raspberries add to the pot, cook it for a while until you start to thicken a bit, it lasts about 5 minutes.

Mash the raspberries through a sieve to get rid of the seeds. In a saucepan bring to boil the cream, turn off the flame, add to hot cream, broken into pieces chocolate. Stir until chocolate is completely dissolved. Cool slightly and add butter, stir.

Mix raspberry puree with a little cooled butter-chocolate mixture, mix well. Put in the refrigerator until the next day.

The next day, bake the sponge cake for jelly roll. To do this, separate the whites from the yolks, sift the flour with the baking powder. Beat egg whites with shepotko of salt until soft peaks form. Gradually adding sugar, beat until taut peaks. Then one by one add the egg yolks and whisk until a thick mass.

Pour in the egg mixture the flour with the baking powder, stir gently. Put the dough on the baking tray lined with baking paper. I have a 30x40 cm baking sheet

Cake bake in preheated oven at 170 degrees for about 15 minutes. The finished cake to put on damp kitchen towel, carefully remove the sheet of paper (if you hold the paper with wet hands, it will otlepitsya easier, be careful not to burn!).

Gently roll roll with a towel and leave it to cool. Do not leave the loaf in a towel for a long time.

In the meantime, to take out of the fridge the ganache and whip it until receiving air mass. To deploy the roll, spread with ganache and re-roll.

To decorate the roulade offer two options, both excellent. Second, of course more festive. So, the first option is to whip the cream, gradually adding powdered sugar, you can add a thickening cream, then add the cream cheese, I love this cream with Philadelphia cheese (in principle, if there is no cheese, you can do some whipped cream). Spread the cream on the roulade, decorate with the berries. The second option is Broken into pieces of chocolate and butter heated in a saucepan or in the microwave, stir Sorochenko. Cold cream to lubricate the roll, with a fork make grooves. Roll decorate with raspberries and sprinkle sparsely coarsely crushed pistachios. The green nuts on a white surface look very effective. Today's my 1st option.

Put the roulade in the fridge for an hour, and then you can enjoy.

Bon appetit!