Raspberry Cheese Cake Roll

Sponge Cake:
4 eggs
1/2 cup granulated sugar
1/2 cup ground almonds
2 tablespoons all-purpose flour

Filling:
6 ounces cream cheese, sieved
2/3 cup whipping cream
1 tablespoon confectioners' sugar
1 pound raspberries

Garnish:
2/3 cup whipping cream
8 sprigs fresh mint

Heat oven to 400 degrees F (205 degrees C). Grease a baking sheet (with sides) and line with wax paper.

Beat eggs and sugar in a medium-size bowl until they are thick and foamy and hold a ribbon when drawn over surface.

Sift ground almonds and flour over egg mixture and fold in. Spread mixture on prepared baking sheet. Bake in preheated oven for 10 to 12 minutes or until springy to touch. Turn out on a wire rack and cool.

In a blender or food processor, process cream cheese, whipping cream and confectioners' sugar until smooth. Do not over-blend or whipping cream will separate.

Peel wax paper from sponge cake. Spread cheese mixture on sponge cake.

Reserve 6 to 8 raspberries. Sprinkle remaining raspberries over cheese mixture. Roll sponge cake up lightly, jellyroll fashion.

To garnish, whip cream until stiff. Pipe (with a pastry bag) 6 to 8 whipped cream rosettes along top of cheese roll. Place a reserved raspberry and a sprig of mint in each rosette.

Makes 6 servings.