Cranberry Roulade

For the cranberry roulade, separate the yolks from the egg whites and beat them well with half of the sugar each.add the oil to the yolks, then carefully fold in the snow and flour.line a baking tray with baking paper, spread the mixture and bake at approx. 200°C for 15 minutes.for the cream, cream the butter, vanilla sugar, yolks, cane sugar and curd. Fill the roulade with the cream, top with cranberries. Roll up and sprinkle generously with powdered sugar.

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