Then separately whip egg whites, along with sugar to medium peaks.

Fold yolks into the whites, along with salt and flour until smooth.

Pour evenly into a half size sheet pan lined with parchment paper and bake for 6-9 minutes until golden.

Stir to combine sugar and pectin in a small bowl and then add to purees.

Bring to a boil and then set aside to cool completely.

Bring puree, agar agar and sugar to a boil in a small pot. Refrigerate until cool before processing in a blender until creamy.

Invert cake onto a sheet of parchment paper dusted with confectioner's sugar.

Peel off top parchment layer and discard.

Trim any uneven edges with a sharp knife.

Spread berry compote evenly over the cake, leaving a 1-inch border on all sides.

Start with the long end, and gently roll cake from one end to the other.

Freeze until firm before slicing.

Dust with confectioner's sugar and dot with the raspberry gel before serving.