Strawberry biscuit roll

Name: Strawberry biscuit roll
Cook time: 50 min
Total time: 50 min
Yield: 12
Ingredients: 5 Eggs (Gr. M); 75 g + 2 tablespoons sugar; 75 g Flour; 25 g Cornstarch; 1 knife tip Baking Powder; 350 g Strawberries; 250-275 g Strawberry Jam; 500 g Whipped cream; 7-10 Tbsp 2 P. Sauce powder "Vanilla" (for 1/4 l milk each; without boiling); 8 tablespoons (80 ml) Egg liqueur; 2 TEASPOONS fine. Pistachios and mint to decorate; baking paper; 12 Paper sleeves

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 12

5 Eggs (Gr. M)
75 g + 2 tablespoons sugar
75 g Flour
25 g Cornstarch
1 knife tip Baking Powder
350 g Strawberries
250-275 g Strawberry Jam
500 g Whipped cream
7-10 Tbsp 2 P. Sauce powder "Vanilla" (for 1/4 l milk each; without boiling)
8 tablespoons (80 ml) Egg liqueur
2 TEASPOONS fine. Pistachios and mint to decorate
baking paper
12 Paper sleeves

Directions

1
Separate eggs. Beat the egg whites until stiff, then add 75 g sugar. Beat the egg yolks separately. Sift flour, starch and baking powder on top and fold in
2
Spread on a baking tray lined with baking paper (approx. 35 x 40 cm). Bake in a hot oven (electric cooker: 200 °C / convection oven: 175 °C / gas: level 3) for 10-12 minutes. Turn out onto a tea towel sprinkled with 2 tablespoons of sugar. Remove paper immediately. Roll up the sponge cake with the cloth and let it cool down
3
Wash and clean the strawberries and, except for about 12 strawberries for decoration, dice them. Roll out the sponge cake and spread with jam
4
Whip the cream until stiff, sprinkle with sauce powder. Fold in liqueur. Spread 3/4 of the cream on the sponge cake. Add berries and press in a little. Roll up the sponge cake lengthwise. Chill for about 1 hour.
5
Cut the roll into pieces and decorate with the rest of cream, berries, pistachios and mint. Possibly put in cuffs