Lemon and Ginger Jam Roll

Dough: pour the flour, yeast and salt into a bowl. Whisk the eggs and sugar as in a sponge cake, then sift and add the flour mix. Spread the mixture within a 30×40 cm tray protected by parchment and bake at 180° for 10 minutes.

Take out of the oven and turn the cookie dough on a towel sprinkled with caster sugar.

Gently roll the dough and leave it cool out of the fridge.

Unroll the dough carefully and fill it with a generous layer of jam, then garnish with raspberries. Roll the dough again and wrap it in a foil. Put it in the fridge for two hours.

Decoration: remove the foil, complete the roll with a bit of jam, raspberries and mint leaves.