Today we have a really delicious recipe for you!
Strawberry Swiss Roll
What you need:
FOR THE SPONGE CAKE
-
5 eggs
- 1 egg yolk
- 150g sugar
- 1 pack of vanilla sugar
- 1 pinch of salt
- 150g flour
- 1 teaspoon Baking powder
FOR THE FILLING
-
400g strawberries
- 500g cream
- 2 packs of cream stiffener
- 150g strawberry jam
- something powdered sugar to sprinkle
Step 1:
Preheat the oven to 180 degrees (fan oven: 160 degrees). Line a baking tray with baking paper.
Step 2:
For the sponge cake, beat the eggs and egg yolks with a mixer until frothy. Gradually add the sugar, vanilla sugar and salt. Beat everything for 4 minutes until the mixture is thick and frothy. Mix the flour with the baking powder and stir in briefly. Spread the dough onto the prepared baking sheet. Bake for approx. 14 minutes. After baking, remove the sponge cake DIRECTLY from the baking sheet and turn it out onto a large piece of baking paper. IMPORTANT: Leave the baking paper on until the sponge cake has cooled AND the filling has been made.
Step 3:
For the filling, wash and clean the strawberries and cut the fruit, except for 4-5 strawberries, into small pieces. Whip the cream, add the cream stiffener and whip until stiff. Stir the strawberry jam until smooth. Remove the baking paper and spread the jam on the sponge cake. Pour the cream on top, leaving a 3 cm wide border at the top. Distribute the strawberry pieces on top.
Step 4 :
Carefully roll up from the long side using the baking paper and transfer to a board. Chill for at least 1 hour. Unwrap from the baking paper and place on a cake plate with the closure facing downwards. Top with the strawberries you set aside and sprinkle with icing sugar.
Bon appetit!!
Bon appetit!!
