Strawberry biscuit roll

Ingredients

Directions

1. 1

   Separate the eggs for the sponge cake. Beat the egg whites and 3 tablespoons of water with the whisks of the hand mixer until stiff. At the same time add 1 packet of vanilla sugar and 125 g sugar. Add the egg yolks and stir in. Mix flour, starch and baking powder, sieve portions onto the egg mixture and fold in carefully. Spread the dough evenly on a baking tray lined with baking paper. Bake in the preheated oven (electric oven: 200 °C/ gas: level 3) for approx. 12 minutes. In the meantime, wash and clean the strawberries and drain them well.

2. 2

   Put the strawberries, lemon juice, remaining vanillin sugar and 50 g sugar into a high mixing bowl and puree with a blender. Place a piece of baking paper (slightly larger than the baking tray) on the work surface and sprinkle evenly with the remaining sugar. Remove the sponge cake from the oven and turn it over onto the baking paper. Remove the baking paper and cover with a damp tea towel. Let it cool down. In the meantime soak gelatine in cold water. Coarsely chop the pistachios. Mix mascarpone, curd and strawberry puree. Mix in the pistachios. Whip cream until stiff. Squeeze the gelatine and dissolve over low heat. Remove from the hotplate. Stir and allow to run into the strawberry quark mixture drop by drop. Refrigerate for 3-4 minutes until the mixture begins to form streets. Then carefully fold in half the cream.

3. 3

   Mix mascarpone, curd and strawberry puree. Mix in the pistachios. Whip cream until stiff. Squeeze the gelatine and dissolve over low heat. Remove from the hotplate. Stir and allow to run into the strawberry quark mixture drop by drop. Refrigerate for 3-4 minutes until the mixture begins to form streets. Then carefully fold in half the cream. Remove the damp tea towel from the pastry sheet and spread the strawberry quark mixture evenly on top (leave a rim of 1-1.5 cm all around). Let the strawberry quark mixture rest for 4-5 minutes. Then roll up the dough sheet from the long side. Refrigerate the roll for about 2 1/2 hours. Before serving, dust with icing sugar and cut into 12 slices. Pour the rest of the cream into a piping bag with star-shaped spout and spray one tuff on each slice. Serve in paper sleeves decorated with pistachios and strawberries as desired

4. 4

   Remove the damp tea towel from the pastry sheet and spread the strawberry quark mixture evenly on top (leave a rim of 1-1.5 cm all around). Let the strawberry quark mixture rest for 4-5 minutes. Then roll up the dough sheet from the long side. Refrigerate the roll for about 2 1/2 hours. Before serving, dust with icing sugar and cut into 12 slices. Pour the rest of the cream into a piping bag with star-shaped spout and spray one tuff on each slice. Serve in paper sleeves decorated with pistachios and strawberries as desired