Preheat kitchen oven to 180 degrees C. Cover a baking tray (for 10 pieces 35 x 40 cm) with a buttered parchment paper.
First make the filling: crush the berries with the powdered sugar and the juice of one lemon.
Mix Qimiq with hand mixer until smooth.
Fold in vanilla cream and berry puree.
Add stiffly whipped cream.
Leave the berry cream to cool (approx. 20 min) Now for the biscuit: Whip the egg yolks and sugar (1) to a light, thick cream. Beat egg whites until stiff and stir in the (2). Whip to a glossy white (meringuage).
Combine flour, epifin and baking powder. Sift onto the egg yolk mixture and stir in. Then fold in the snow in 2 portions.
Spread the mixture on the baking sheet to a thickness of 1 cm.
Meanwhile, bake the sponge cake in the oven heated to 180 °C on the second rack from the bottom for 8 to 10 minutes until golden.
Sprinkle a kitchen towel with sugar. While the sponge is still hot, turn it out onto the dish rack and remove the parchment paper.
Roll up the sponge cake together with the tea towel. Cool.
Finish the roulade: Unroll the cooled sponge cake.
Spread the cream on it, leaving a 2 cm border. Roll up the roulade and freeze for 4 hours.
Defrost in the refrigerator for 20 minutes before serving.
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