Sponge roll slices with vanilla cream and strawberries

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Beat the eggs, 100 g sugar and vanilla sugar on a hot water bath until the sugar has dissolved. Then continue beating cold until a firm cream is formed. Mix starch, flour and baking powder and fold into the egg mixture. Spread the sponge mixture on a baking tray lined with baking paper and bake in a preheated oven (electric range: 225 °C/ gas: level 4) for 8-10 minutes on the 2nd rack from below. Remove, turn out onto a damp tea towel with the baking paper facing upwards.

2. 2

   Brush the baking paper with some water and remove carefully. Cover the sponge cake with a 2nd damp tea towel and let it cool down. Warm up the jam and stir until smooth. Spread the sponge cake with 2/3 of the jam and roll up towards the short side. Cut into about 10 slices. Spread the remaining jam on the sponge cake slices and sprinkle with pistachios. Wash, clean and drain the strawberries. In the meantime, cut the vanilla pod in half lengthwise and scrape it out. Mix the pulp with mascarpone, curd and remaining sugar until smooth. Halve the strawberries and cover the sponge cake slices with them.

3. 3

   Spread the remaining jam on the sponge cake slices and sprinkle with pistachios. Wash, clean and drain the strawberries. In the meantime, cut the vanilla pod in half lengthwise and scrape it out. Mix the pulp with mascarpone, curd and remaining sugar until smooth. Halve the strawberries and cover the sponge cake slices with them. Put a blob of vanilla cream on 1 sponge roll slice each. Arrange the sponge roll slices on a plate

4. 4

   Waiting time approx. 30 minutes

Nutrition Facts

KCAL
300 kcal

CARBS
49 g

FATS
9 g

PROTEINS
6 g