Summary

Ingredients

For the dough:

• 4 egg (s)
• 160 g suar
• 120 g flour
• 3 tablespoon water, hot
• 1 teaspoon Baking powder
• 1 pinch (s) salt

For the filling:

• 400 g strawberries
• 200 g jam, strawberry
• 200 g whipped cream (whipped cream)
• 1 tablespoon sugar

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Instructions

1. For the dough:
2. Separate the eggs, beat the egg whites with sugar until frothy, stir the yolks with the water until frothy and fold into the egg white mixture, mix the flour and baking powder dry and fold into the egg mixture.
3. Line a tray with baking paper and distribute the biscuit mixture evenly, smooth out. Bake at about 200 degrees hot air for about 10 minutes. Finger test = press lightly on the biscuit, when the mass rises again, the biscuit is ready! Sprinkle about a tablespoon of sugar on a cloth, turn the sponge cake onto it and roll it up carefully, allow to cool.
4. For the fullness:
5. Wash the strawberries, pat dry and cut into small pieces, whip the whipped cream and sugar until stiff, roll up the sponge cake, sprinkle with hot strawberry jam, spread the whipped cream and strawberry pieces on top and roll up again.
6. For chocolate lovers: add 2-3 tablespoons of cocoa to the dough = dark roulade