Ingredients needed for the bisvit:
5 eggs
70 g of sugar
1 sec with vanillin
40 ml oil (sunflower)
50 ml of water at room temperature.
1 teaspoon of vanilla extract
70 g of flour
2 small spoons of baking powder

Preparation of the rusks:
Separate the egg whites from the yolks.
Mix them into firm snow with a light addition of sour cream.
Mix egg yolks in a separate bowl.
Add the oil and water at room temperature.
Mix with the egg yolks.
Add the vanilla extract and mix.
At the end, add 70 g of brasan to the sieve

Mix lightly with the egg yolks.
Add 2 tablespoons of beaten egg white to the egg yolk mixture.

Mix with a spatula.
Add the rest of the egg white and mix.
At the end, add 2 small spoons of baking powder.

Mix everything delicately with a spatula.

Pour the mixture into a 30 x 40 cm mold, which you will have covered with baking paper, lightly buttered and sprinkled with flour.
Tap the leaf several times with a blunt object.
Bake in a preheated oven at 175°C for approximately 15 minutes.

Unmold the cooked biscuit onto clean baking paper.
Roll it briefly.
Remove any jagged edges from the cookie.
Cover with cream.

Arrange fresh raspberries on top of the cream and roll them in clean parchment paper.

Leave the roll in the refrigerator for 2 hours so that the cream cools and combines with the biscuit.

Remove from the refrigerator, remove the paper.
Decorate as you like and enjoy the perfect taste.

Ingredients needed for the cream and preparation:
2 stab wounds
150 g of skimmed condensed milk
1 slag fixer (if necessary)
150 g fresh raspberries

Mix the foam with cold milk until stiff.

I use less milk than what is written on the packet instructions and if the cream is too thick, I add a little more milk. You can also use whipped cream instead of whipped cream.
Add the sweetened condensed milk and mix briefly.
Cover the roll with cream.