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Whisk the egg yolks with 4 tbsp of sugar until
pale and creamy.Then whip the egg whites until
firm with 1tbsp of sugar and stir them gently into
the egg yolks.Sift the flour and add it to the egg
mixture. Add 1 tbsp of vanilla essence, the finely
crushed blanched almonds and stir well making a
smooth mixture. Pour it into a baking tray on a
sheet of baking paper and bake in the oven at 180c
for 20min. Take it out of the oven and let it cool
for a couple of minutes.Then whilst the sponge is
still warm roll it up, utilize the baking paper to
assist with the rolling. Before spread the the
yogurt over it , then lay the washed raspberries
on top.Roll it tight and wrap it well with the
baking paper. Put it in the fridge for a couple of
hours.Remove the baking paper then spread some jam
over the roll and sprinkle the almond flakes over
it.Slice and serve--)
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