Maria's raspberry roll
Raspberries ("hallon") are sweet and fresh. We found a recipe for a roll ("rulltaarta") with raspberries. It's definitely worth trying, we found the original Swedish recipe at

You will need:
3 eggs
2/3 cup sugar
1/3 cup flour
1/3 cup potato flour
1-1/2 teaspoons baking powder
baking paper
2 Tablespoons sugar.
1 cup heavy cream
2/3 cup lemon curd
3/4 cup raspberries.

Preheat oven to 475° F. Mix eggs and sugar in a bowl until fluffy. Mix flour, potato flour and baking powder in a small bowl and add a little at a time to the egg batter. Mix until smooth. Lay baking paper on a baking sheet and spread out the batter evenly. Bake for 5 minutes in the middle of the oven. Put another sheet of baking paper on your counter and drizzle sugar on it. Turn the baked cake so that the upper part falls into the sugar. It might be a bit tricky, and be careful because it’s hot. Once it’s done, pull off the paper from the bottom of the cake (which is now on top). If it’s difficult to do, you can brush some water on the paper, which should make it easier to remove. Whip the cream, but not too hard. Add the lemon curd and continue whipping, but softly. Spread out the lemon cream on top of the cake and put raspberries on top. Roll until you have a long roll and wrap it in the baking paper underneath. Let it cool. Cut into pieces and serve with extra raspberries.