Mini-biscuit rolls with strawberries

Name: Mini-biscuit rolls with strawberries
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 4 Eggs (Gr. M); 25 g + 25 g + 2 tablespoons sugar; 60 g Flour; 3 sheets white gelatine; 250 g Strawberries; 1 package Vanillin sugar; 125 g Whipped cream; 50 g Fine dark chocolate; 7-10 Tbsp Icing sugar; 7-10 Tbsp Cream, strawberries, chocolate flakes and chopped chocolate; baking paper

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 12

4 Eggs (Gr. M)
25 g + 25 g + 2 tablespoons sugar
60 g Flour
3 sheets white gelatine
250 g Strawberries
1 package Vanillin sugar
125 g Whipped cream
50 g Fine dark chocolate
7-10 Tbsp Icing sugar
7-10 Tbsp Cream, strawberries, chocolate flakes and chopped chocolate
baking paper

Directions

1
Separate eggs. Beat the egg yolks and 25 g sugar until fluffy. Beat the egg whites until stiff, pour in 25 g sugar. Fold into the egg yolk mixture with sieved flour. Spread on a baking tray (approx. 35 x 40 cm) lined with baking paper. Bake in a hot oven (electric cooker: 200 °C / convection oven 175 °C / gas: level 3) for 8-10 minutes
2
Turn the sponge onto a damp tea towel. Peel off the baking paper and let it cool down. Soak gelatine in cold water. Wash, clean and puree the strawberries. Stir in 2 tbsp. sugar and vanillin sugar. Squeeze the gelatine, dissolve. Stir in some puree, then stir into the rest of the puree. Cool until the mixture gels
3
Whip the cream until stiff. Chop the chocolate. Fold both into the puree. Cut sponge cake crosswise into 3 equal pieces. Spread strawberry cream on top. Roll up each piece from the wide side. Cut each roll into 4 pieces, dust with icing sugar and decorate