Strawberry biscuit roll

Name: Strawberry biscuit roll
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 15
Ingredients: 4 Eggs (size M); 7-10 Tbsp Salt; 150 g Sugar; 50 g Flour; 25 g Cornstarch; 1 TEASPOON Baking Powder; 6 sheets white gelatine; 500 g Strawberries; 200 g Whipped cream; 500 g Low-fat curd; 3 TABLESPOONS Lemon juice; 8 TABLESPOONS Coconut milk (canned); 50 g Coconut flake; 7-10 Tbsp red food colouring; 100 g Icing sugar; 7-10 Tbsp Coconut chips and strawberries; 7-10 Tbsp Sugar; baking paper

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
70 mins

TOTAL TIME
70 mins

Ingredients

Servings: 15

4 Eggs (size M)
7-10 Tbsp Salt
150 g Sugar
50 g Flour
25 g Cornstarch
1 TEASPOON Baking Powder
6 sheets white gelatine
500 g Strawberries
200 g Whipped cream
500 g Low-fat curd
3 TABLESPOONS Lemon juice
8 TABLESPOONS Coconut milk (canned)
50 g Coconut flake
7-10 Tbsp red food colouring
100 g Icing sugar
7-10 Tbsp Coconut chips and strawberries
7-10 Tbsp Sugar
baking paper

Directions

1
Separate eggs. Beat the egg whites and 2 tablespoons of cold water with the whisks of the hand mixer until stiff. Add 1 pinch of salt and 75 g sugar. Beat the egg yolks separately into the mixture. Mix flour, cornstarch and baking powder. Sift over the egg mixture and fold in carefully.
2
Spread evenly on a baking tray (32 x 39 cm) lined with baking paper. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: not suitable/ gas: level 3) for 10-12 minutes. Then turn out onto a damp tea towel sprinkled with sugar. Remove baking paper immediately. Whip protruding sides of the cloth over the plate. For the filling, soak gelatine in cold water. Wash and clean the strawberries. Dice approx. 150 g, puree the remaining strawberries. Whip the cream until stiff. Mix quark, strawberry puree, 75 g sugar, 2 tablespoons lemon juice and 6 tablespoons coconut milk. Fold in the cream. Squeeze the gelatine, dissolve lukewarm and mix with 1 tablespoon of cream quark.
3
Dice approx. 150 g, puree the remaining strawberries. Whip the cream until stiff. Mix quark, strawberry puree, 75 g sugar, 2 tablespoons lemon juice and 6 tablespoons coconut milk. Fold in the cream. Squeeze the gelatine, dissolve lukewarm and mix with 1 tablespoon of cream quark. Stir into the cream quark. Fold the strawberry cubes and coconut flakes into the cream quark. Spread on the sponge cake mixture. Roll up with the help of the tea towel. Chill for about 1 hour. Stir 2 tablespoons coconut milk, 1 tablespoon lemon juice, a few drops of food colouring and icing sugar until smooth. Decorate roll with icing, strawberries and coconut chips
4
Fold the strawberry cubes and coconut flakes into the cream quark. Spread on the sponge cake mixture. Roll up with the help of the tea towel. Chill for about 1 hour. Stir 2 tablespoons coconut milk, 1 tablespoon lemon juice, a few drops of food colouring and icing sugar until smooth. Decorate roll with icing, strawberries and coconut chips