Sponge Roll with Strawberry Buttercream

Today I propose to pamper yourself with a roll. Delicate sponge cake with airy and aromatic cream made from fresh strawberries and cream is a real hit of the strawberry season. The roll is tasty, tender, with a cream that tastes like strawberry ice cream. Simple recipe and lots of fun with a slice of this summer dessert.

Ingredients

For a biscuit:

Eggs – 4 pcs.
Sugar – 100 g
Flour – 120 g (1 glass of 200 ml)
Starch – 1 tbsp
Cocoa powder – 1 tbsp

For the cream:

Strawberry – 500 g
Cream 33% – 200 ml
Sugar – 100 g
Gelatin – 1 tbsp
Water – 6 tbsp

Directions

We prepare all the necessary ingredients.
We turn on the oven to heat up to 180 degrees.
Pour gelatin with cold boiled water in a ratio of 1: 6 and leave to swell.
Prepare the dough: beat the eggs with sugar until a white fluffy mass.
Mix flour with starch and cocoa.
Gradually introduce flour into the egg-sugar mass – in parts.
We send the dough to a baking sheet, which should be lined with parchment, shape it into a rectangle, and send it to the oven for 15 minutes at a temperature of 180 degrees.
Strawberries (300 g) and the remaining sugar are mashed using a blender.
Heat the soaked gelatin until it is completely dissolved (but do not boil it) and add to the strawberry puree.
Whisk well-chilled cream with a mixer until fluffy.
Combine the cream with the already slightly frozen strawberry puree – gradually add the puree to the cream, continuously stirring the mass with a spatula.
We send the cream to the refrigerator so that it cools a little more.
Turn the finished biscuit. Immediately remove the paper from the hot cake.
While the cake is cooling and the cream hardens a little, chop the remaining strawberries, arbitrarily.
Put strawberry cream on the cake, leave a little for decoration.

Put chopped strawberries on the cream.
We turn off the roll.
Decorate the roll with the remaining cream.
We send the finished biscuit roll with strawberry cream to the refrigerator for 2-3 hours.

Enjoy your meal!

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