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
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
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
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
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
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
waiting time approx. 2 1/2 hours