10 servings

Ingredients:

4 eggs
1/3 of a cup flour
1/4 of a cup cocoa powder without sugar
1/4  tsp. baking soda
1/4  tsp. salt
3/4  of a cup sugar

For the filling:

50 gr. (8.8 oz) Low fat cream cheese
110 gr. (3.8 oz) Low fat Greek yogurt
4-5 tbsp. powdered sugar
1 cup fresh, finely sliced raspberries cut in half

Instructions:

Leave the eggs rest in room temperature for 30’. Lightly oil a 35x25x2.5 cm (13.7x9.8x0.9 in) baking pan and place non-stick paper. Flour lightly and set aside. In a small bowl, sift together the flour, 1/4 cup cocoa powder, baking soda and salt and set aside. Preheat the oven to 175°C (347 °F). In a large bowl, beat the eggs with the mixer on high speed for 5΄. Gradually add the sugar until fluffy. Gradually add the flour mixture and mix gently with a fork so that the egg mixture does not deflate. Transfer it in the baking pan that you have prepared. Bake for about 25΄-30΄. Turn the cake over on a towel sprinkled with cocoa powder. Slowly remove the non-stick paper. Starting from the narrow side, wrap the cake along with the towel in a spiral and let it to cool for at least an hour. At the same time in a small bowl add the cream cheese and beat it with an electric mixer on medium speed until smooth. Add the yogurt and continue beating on low speed until combined. Add the raspberries and mix with a fork. Unroll the cake and remove the towel. Spread the cream cheese with the raspberries on the cake, leaving a gap of 1.5 cm from the edges. Wrap the cake again. Put it in the fridge for 2 to 24 hours before serving.