Strawberry Roulade
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 250 g strawberries, ripe
- 4 tablespoon sugar
- 8 egg yolks
- 100 g suar
- 3 egg whites
- 80 grams flour
- 20 g cornstarch
- 0.5 liter ½ cream
- 1 pack cream stabilizer
- powdered sugar
- Sugar for the cloth
Print Recipe
Pin Recipe Instructions
- Wash and chop the strawberries. Then sprinkle with 2 tablespoons of sugar and leave to stand covered.
- Preheat the oven to 240 ° C.
- Mix the egg yolks with 50 g sugar until frothy. Beat the egg whites with 50 g sugar until stiff and fold into the egg yolk mixture. Sieve the flour with the cornstarch over it and fold in carefully. Spread the mixture on a baking sheet lined with baking paper and bake on the middle shelf for approx. 8 minutes.
- Turn the sheet of dough out onto a sugar-sprinkled cloth, cover with a damp cloth and let it cool. Then peel off the baking paper.
- Whip the cream with 2 tablespoons of sugar and cream stiffener, mix with the pulled strawberries and spread on the pastry plate. Roll up the whole thing and finally sprinkle with powdered sugar as desired.
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