Strawberry biscuit roll

Ingredients

Directions

1. 1

   Separate eggs. Beat the egg whites until stiff and allow the sugar to trickle in. Fold in the egg yolks one after the other. Add lemon zest. Mix flour, cornstarch and baking powder, sieve onto the egg foam and fold in carefully.

2. 2

   Spread the mixture on a baking tray (32x37 cm) lined with baking paper and bake in a preheated oven (electric: 200 °C/ gas: level 3) for 10-12 minutes. Sprinkle a clean kitchen towel with sugar.

3. 3

   Loosen the sponge cake at the edge of the baking tray with a knife and turn it over onto the kitchen towel. Carefully remove the baking parchment. Cover the sponge cake with a slightly moistened kitchen towel and let it cool down. Wash and clean the strawberries and dice them, except for 10 nice small strawberries for decoration.

4. 4

   Stir strawberry jam until smooth and spread on the cooled sponge cake. Put the cream and eggnog in a mixing bowl. Add dessert sauce powder while stirring and whip the cream until stiff. Put 1/4 of the cream into a piping bag with star-shaped spout and refrigerate.

5. 5

   Spread the rest of the cream on the sponge cake, leaving a 2-3 cm wide edge on the long sides. Sprinkle the strawberry cubes on the cream and press them in slightly. Roll up the sponge cake from the long side.

6. 6

   Cover and refrigerate for about 1 hour. Cut the sponge roll into about 10 cake pieces and decorate each with a cream tuff of a strawberry and a mint leaf. Sprinkle with pistachios and place in small paper cuffs.

7. 7

   Results in about 10 pieces.