Strawberry Yoghurt Roll

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Line a baking tray (approx. 35 x 40 cm) with baking paper. Separate the eggs. Beat the egg whites, 4 tbsp. cold water and 1 pinch of salt until stiff, while adding 100 g sugar and 1 packet of vanilla sugar.

2. 2

   Beat the egg yolks separately. Sift flour and baking powder on top and fold in. Spread on the baking tray. Bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer) for approx. 10 minutes.

3. 3

   Turn the sponge cake immediately onto a tea towel sprinkled with 2-3 tablespoons of sugar. Carefully remove the baking parchment. Roll up the sponge cake plate together with the tea towel from the long side. Let it cool down.

4. 4

   Soak gelatine in cold water. Wash and clean the strawberries. Puree 250 g strawberries. Mix with yoghurt, lemon juice and 50 g sugar. Squeeze the gelatine and dissolve at low heat. Stir in 3 tbsp. yoghurt cream and then stir into the rest of the cream.

5. 5

   Chill the yoghurt cream for about 15 minutes until it begins to gel.

6. 6

   Whip 300 g cream until stiff. Fold into the yoghurt cream. Unroll the sponge cake plate. Spread with strawberry cream, leaving about 2 cm free all around. Roll up the sponge cake, chill for about 3 hours.

7. 7

   Cut the rest of the strawberries into very thin slices. Whip 250 g cream and 1 packet of vanilla sugar until stiff. Spread the roll with it and cover with strawberry slices.

Nutrition Facts

KCAL
230 kcal

CARBS
20 g

FATS
14 g

PROTEINS
5 g