Swiss Roll with Strawberries
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 4 egg (s)
- 200 g suar
- 4 tablespoon water
- 80 grams flour
- 80 g cornstarch
- 1 teaspoon, leveled baking powder
For the filling:
- 400 g strawberries
- 400 ml whipped cream
- 1 packet vanilla sugar
- 50 g suar or some liquid sweetener
- 1 pack cream stabilizer
- Icing sugar for dusting
Print Recipe
Pin Recipe Instructions
- Separate the eggs. Beat the egg yolks with water until frothy, stir in the sugar, then fold in the flour mixed with cornstarch and baking powder. Beat the egg white until stiff, fold in carefully. Spread the dough on a baking sheet lined with baking paper and bake at 220 degrees for 12 minutes on the 2nd rail from the top.
- Then turn out onto a tea towel lightly sprinkled with sugar, peel off the baking paper, cut off hard edges so that the dough does not break when rolling and roll up immediately with the tea towel. Let cool down for about 10 minutes.
- In the meantime, wash and clean the strawberries and cut them into pieces. Beat the cream with vanilla sugar, sugar or sweetener and cream stiffener until stiff. Fold in the strawberries. Roll up the roll again, spread the cream and strawberries on the floor and roll up again. Leave to cool in the refrigerator for at least 4 hours. Serve dusted with powdered sugar.
- Tip: It is best to prepare the roll either the evening before or in the morning of the day on which it is to be consumed!
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