Strawberry – Nut – Roulade
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 4 egg whites
- 2 tablespoon water
- 100 g suar
- 4 egg yolks
- 100 g flour
- 1 teaspoon, leveled baking powder
- 80 g hazelnuts, rated
- 2 tablespoons oil
- 1 tablespoon rum
For the filling:
- 250 ml whipped cream
- 1 packet vanilla sugar
- 200 g strawberries
- Jam, (strawberry jam)
- some powdered sugar to sprinkle on
Print Recipe
Pin Recipe Instructions
- For the dough, beat the egg white with the water until stiff, let the sugar trickle in while continuing to beat and then stir in the egg yolks.
- Mix the flour, baking powder and nuts and carefully fold in, along with the oil and rum. Spread on a baking sheet lined with baking paper and bake at 180 degrees for about 15 minutes.
- Overturn on a tea towel sprinkled with sugar, peel off the baking paper and roll it up together with the tea towel. Let cool down.
- Beat the whipped cream with the vanilla sugar until stiff. Clean the strawberries and cut into small pieces.
- Unroll the roulade again. First brush with strawberry jam, then spread the whipped cream over it and finally distribute the strawberry pieces evenly on top. Carefully roll up the roulade again and sprinkle with a little powdered sugar.
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