Strawberry biscuit roll

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Separate eggs. Beat the egg whites with 4 tablespoons of cold water and 1 pinch of salt until stiff with the whisk of the hand mixer, finally adding 100 g sugar and 1 packet of vanilla sugar. Stir in the egg yolks one after the other. Mix flour and baking powder, sieve onto the egg mixture and fold in. Line a baking tray (approx. 32 x 39 cm) with baking paper. Spread the mixture evenly on the baking tray. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 10 minutes

2. 2

   Remove the baking tray from the oven, turn the sponge cake onto a tea towel sprinkled with sugar, carefully remove the baking paper. Roll up from one long side with the tea towel, let it cool down for about 1 hour

3. 3

   Soak gelatine in cold water. Wash and clean the strawberries. Cut 250 g strawberries in half, puree and mix with yoghurt, 50 g sugar and a dash of lemon juice. Squeeze the gelatine, dissolve at low heat, stir in approx. 3 tbsp. yoghurt mass, then stir into the remaining mass. Chill for about 15 minutes until the cream starts to gel

4. 4

   Whip 300 g cream with the whisks of the hand mixer until stiff. Stir the yoghurt mixture again, then fold in the cream. Unroll the sponge cake plate, spread the strawberry filling evenly on top. Roll up the sponge cake from the long side using the tea towel and chill for approx. 2 hours. Cut the remaining strawberries into slices. Whip 250 g cream and 1 packet of vanilla sugar until stiff, spread on the roll and cover with strawberry slices

5. 5

   waiting time approx. 3 hours

Nutrition Facts

KCAL
230 kcal

CARBS
20 g

FATS
14 g

PROTEINS
5 g