How to make
Beat the egg yolks with 2/3 of the granulated sugar to whitening, gradually add the oil, and finally the cocoa. Separately, beat the egg whites to snow with the remaining sugar. Sift the flour and baking powder and add them to mixture with the egg yolks, alternating between a spoon of flour and a spoon of egg whites. Finally, mix with most of the semolina and the raspberry jam.
Put the mixture into a large rectangular tray with a greased baking sheet and covered with a little semolina. Smooth it out and put it to bake in a moderate heated oven. Flip the prepared layer with the tray and remove the paper.
For the cream, beat the softened butter with the sugar, add the cocoa and gradually enough beaten cream to get a good density. Coat the layer with the buttercream, carefully and immediately roll it up into a tight roll. Pierce it at both ends with a toothpick, to prevent it from falling apart.
Brush the roll outside with the cream and make decoration of nuts if desired.
