Strawberry Chocolate Roll

AUTHOR
Kate Willis
DIFFICULTY
easy
RATING
5 1
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 12
  • 4 Eggs (size M)
  • 7-10 Tbsp Salt
  • 150 g Sugar
  • 100 g Flour
  • 3 TSP cocoa powder + something to dust
  • 1 TEASPOON Baking Powder
  • 4 sheets Gelatine
  • 350 g Strawberries
  • 1 TABLESPOON Lemon juice
  • 400 g Whipped cream
  • 100 g Dark chocolate coating
  • 7-10 Tbsp Sugar
  • baking paper

Directions

  1. 1

    Separate eggs. Beat the egg whites, 3 tablespoons of water and 1 pinch of salt with the whisk of the hand mixer until stiff, adding 100 g of sugar. Stir in the egg yolks. Mix flour, 3 tsp. cocoa and baking powder, sieve onto the egg mixture and fold in

  2. 2

    Spread the biscuit evenly on a baking tray (32 x 38 cm) lined with baking paper. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 8 minutes, remove from oven

  3. 3

    Remove the edges immediately from the baking tray, turn the sponge cake onto a tea towel sprinkled with sugar, remove the baking paper. Let it cool down for about 15 minutes, cover with a damp tea towel. Soak gelatine in cold water. Wash and clean the strawberries, cut them into large pieces

  4. 4

    Puree 150 g strawberry pieces, lemon juice and 50 g sugar. Whip the cream until stiff. Squeeze the gelatine, dissolve, stir in 2-3 tbsp. strawberry puree, stir into the remaining strawberry puree. Fold the strawberry puree into the cream

  5. 5

    Spread the strawberry cream on the sponge cake, spread the remaining strawberry pieces on top and press down gently. Roll up the sponge cake from one long side using a tea towel, chill for approx. 2 hours

  6. 6

    Coarsely chop the chocolate coating, melt over a warm water bath, let it cool down for about 10 minutes. Spread the couverture thinly on the back of a baking tray, allow to set for approx. 5 minutes. Use a metal spatula to remove the rolls, chill. Dust the sponge roll with cocoa, decorate with chocolate rolls, cut into approx. 12 pieces

  7. 7

    waiting time approx. 2 1/2 hours

Nutrition Facts

KCAL
270 kcal
CARBS
26 g
FATS
16 g
PROTEINS
6 g

Categories & Tags

Cakes & PastriesSpringCake