Biscuit roll with raspberry jam

Egg - 4 pcs.
Flour - 4 tbsp. l.
Sugar - 4 tbsp. l.
Raspberry jam - 6 tbsp. l.
Sugar powder - 2 tbsp. l.

Eggs and sugar mixed in a bowl.

With the help of a mixer, beat eggs and sugar in a lush foam.

Mixer to postpone. Flour the flour and add one spoon to the beaten eggs, gently mix.

Cover the parchment with parchment paper, pour the dough onto the paper and distribute it evenly throughout the pan. Heat the oven to 180 degrees and bake the biscuit dough for 10-15 minutes until golden brown.

Heat the hot dough into a roll and cover with a towel. The roll should cool down a little.

Cool the rolled roulade and cover with raspberry jam.

Roll the roll, separated from the paper. Sprinkle with powdered sugar.

When a little impregnated, cut the roll into pieces.