How to make
Beat the eggs with the sugar to a fluffy cream in a bowl. Add half the flour and stir carefully. Add the remaining flour and water.
Lay out a 9″ (23 cm) x 13″ (33 cm) tray with baking paper. Pour in the mixture and bake the layer at 360°F (180 °C) for 25 min. Beat the cream until fluffy.
Add the yoghurt and stir carefully. Take the layer out of the oven and wrap it into a roll along with the baking paper on top of a moist towel.
After it cools, remove the baking paper and smear it with the whipped cream. Cut the strawberries and apricots into pieces, leave the raspberries and blackberries whole.
Mix them and sprinkle on top of the roll. Roll it back up into a tight roll. Decorate with powdered sugar (optional).
