Raspberry and Coffee Sponge Rolls. ( Малиновый и кофейный рулеты )

Raspberry and Coffee Sponge Rolls Ingredients for sponge cake: Egg yolks - 108 g Sugar - 215 g Self rising flour - 230 g * If you don’t have self-raising flour, use regular flour and mix it with 1.5 tsp. of baking powder and 1/4 tsp. of salt. Milk - 1 cup (250 ml) Hot water - 1/4 cup Vanilla extract - 1 tsp Sheet pan size - 17“ x 12“ Bake at 360 F, 15-20 min Ingredients for raspberry jelly: Frozen raspberries - 285 g Sugar - 85 g Water - 6 tbsp Lemon juice - 15 g Powdered gelatin - 3.5 g Water - 3 tbsp Ingredients for cream cheese frosting: Cream cheese ( room temp) - 400 g Sugar - 100 g Heavy whipping cream - 200 g Ingredients for chocolate buttercream: Swiss buttercream: Egg whites - 3 ct Sugar - 140 g Cream of tartar - pinch Butter (room temp) - 170 g Ganache : Chocolate - 300 g Heavy