Summary

Ingredients

For the dough:

• 4 egg (s), separated
• 3 tablespoons water
• 75 grams sugar
• 1 pinch (s) salt
• 75 g flour
• 50 g cornstarch

For the filling:

• 300 ml whipped cream, well chilled
• 1 tablespoon sugar, (or to taste)
• 1 packet vanilla sugar
• 1 pack cream stabilizer
• 3 tablespoon Batida de Coco
• 8 piece (s) confectionery, (Raffaellos)
• 200 g strawberries, fresh

For decoration:

• 100 ml whipped cream, well chilled
• some desiccated coconut
• some strawberries, fresh
• 3 piece (s) confectionery, (Raffaellos)

Print Recipe Pin Recipe

Instructions

1. For the sponge cake, beat the egg yolks with the water and sugar until a thick foam. Beat egg whites with a pinch of salt until very stiff. Put the egg whites on the egg yolk mixture. Mix the flour and starch, sieve over it and carefully fold in everything.
2. Spread the sponge cake on a baking sheet lined with baking paper and bake in a preheated oven at 200 ° C for about 10 minutes. Then turn out onto a tea towel sprinkled with sugar, peel off the baking paper immediately and roll up the sponge cake together with the tea towel from the longer side and allow to cool.
3. For the filling, wash the strawberries, clean them, drain them and either cut them into thin slices (if the strawberries are very large, cut the slices in half) or into small cubes.
4. Cut the raffaellos into small pieces.
5. Whip the whipped cream with the sugar, vanilla sugar and cream stiffener until stiff, add the liqueur and fold in with the strawberry slices (or strawberry cubes) and raffaello pieces.
6. Carefully roll apart the roulade and spread the cream on. Leave a strip of about 2cm free at the edge. Roll up the sponge cake again with the help of the tea towel.
7. For the garnish, whip the whipped cream until stiff and coat the roulade with it.
8. Sprinkle with coconut flakes, decorate with the halved Raffaellos and strawberries and put in a cool place.