Chocolate roll - fluffy heaven

Honey plays an essential role in both baking and cooking. Prior to the introduction of cane and beet sugar in Europe, honey was the sole sweetener used by cooks.

Ingredients:

• 4 eggs
• 3 tablespoons of Medokomerc honey
• 2 tablespoons of high-quality cocoa
• 2 tablespoons of semi-coarse flour
• 1/2 teaspoon of baking powder
• pinch of salt
• 1 teaspoon of lemon juice

Filling:

• 300 ml whipping cream
• 3 sprigs of mint
• teaspoon of powdered sugar
• 200 g raspberries

Instructions:

1. The day before, heat the cream, add the mint sprigs, let it cool and put it in the fridge to chill thoroughly.

2. Preheat the oven to 180 °C. Separate the egg whites from the yolks, add a pinch of salt and lemon juice to the egg whites and whisk into a stiff peak. Gradually whisk in the honey, then gently fold in the whisked egg yolks, cocoa powder sifted with baking powder and flour.

3. Line a baking sheet with baking paper greased with butter and sprinkled with flour.

4. Pour in the batter and spread evenly.

5. Bake for about 10 minutes. Then remove the baking sheet, cover it with a damp cloth, roll it up and let it cool. Whip the cream and powdered sugar into stiff whipped cream. Carefully unroll the roulade, spread with whipped cream, sprinkle with some of the raspberries and roll up, trim the scraggly ends and crumble the trimmings.

6. Spread the surface with the remaining whipped cream, sprinkle with sponge crumbs, decorate with the remaining raspberries and chill well in the refrigerator. Then cut it into pieces.