Strawberry biscuit roll
easy
60 mins
60 mins
Ingredients
- 4 Eggs (size M)
- 1 pinch Salt
- 1 package Vanillin sugar
- 100 g Sugar
- 100 g Flour
- 1 pinch Baking Powder
- 7-10 Tbsp Sugar
- baking paper
- 300 g Strawberries
- 150 g Strawberry Jam
- 150 g Nut Nougat Cream
- 2 (200 g each) Cup of whipped cream
- 1 package Cream stabiliser
- 1-2 TABLESPOONS Sugar
- 7-10 Tbsp Strawberries and lemon balm
Directions
- 1
Separate the eggs for the sponge cake. Beat egg whites, salt and vanilla sugar until stiff. Beat the egg yolks and 4 tablespoons of hot water until frothy. Gradually add the sugar and beat until thick and creamy.
- 2
Slide the beaten egg white onto the egg yolk cream. Sift flour and baking powder over it. Fold in the beaten egg white and flour with a whisk. Spread the sponge mixture on a baking tray (approx. 35 x 40 cm) lined with baking paper.
- 3
Bake in the preheated oven (electric oven: 200 °C/ gas: level 3) for 20-25 minutes. Sprinkle a thin tea towel with sugar. Turn out the sponge cake plate onto the cloth. Remove baking paper immediately and roll up the sponge cake loosely from the long side with the tea towel.
- 4
Let it cool down on a cake rack. For the filling, wash and clean the strawberries and cut them into large cubes. Bring jam and 2 tablespoons of water to the boil and pass through a sieve. Unroll cooled sponge cake and spread with jam.
- 5
Allow to dry briefly. Spread the warm nut nougat cream with a wide knife. Whip 250 g of cream until stiff, pouring in sugar and cream firming agent. Spread on the nut nougat cream.
- 6
Sprinkle with strawberry cubes. Roll up the sponge cake again. Whip the rest of the cream until stiff. Spread the sponge roll with it. Spread "waves" into the cream with a cake comb. Chill the roll for at least 1 hour.
- 7
Decorate as you like with strawberry slices and lemon balm. Results in about 20 slices.
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