• Whip eggs and sugar together, turn wheat flour and baking soda into the egg yolks and mix the boiling water in.
• Pour the dough onto a baking sheet with baking paper on.
• Baked at 250°C / 482°F for 5 minutes.
• Turn the baked dough onto a piece of baking paper, which is sprinkled with sugar.
• Cover the roll cake bottom with a wet dish and let the roll cake cool off.
• Whip in a while the cream to foam and mix vanilla sugar and raspberry in the whipped cream.
• Remove the wet dish and baking paper from the roll cake.
• Grease the cream / berry cream on the roll cake bottom.
• Roll the roll cake together.
• Put the roll cake on a dish and sift the powdered sugar on it with a sieve.

Decorate the roll cake with berries and edible flowers.

I hope you like it.