Strawberries and Cream Roulade
Nutritional values
(Percentage of daily recommendation)
| Calorie | 3,126 cal. | (149 %) | ||
| Protein | 76 g | (78 %) | ||
| Fat | 202 g | (174 %) | ||
| Carbohydrates | 252 g | (168 %) | ||
| Sugar added | 88 g | (352 %) | ||
| Roughage | 17.3 g | (58 %) |
| Vitamin A | 2.9 mg | (363 %) | ||
| Vitamin D | 12.5 μg | (63 %) | ||
| Vitamin E | 11.2 mg | (93 %) | ||
| Vitamin K | 49.6 μg | (83 %) | ||
| Vitamin B₁ | 1 mg | (100 %) | ||
| Vitamin B₂ | 2.1 mg | (191 %) | ||
| Niacin | 26.5 mg | (221 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 431 μg | (144 %) | ||
| Pantothenic acid | 8.8 mg | (147 %) | ||
| Biotin | 111.7 μg | (248 %) | ||
| Vitamin B₁₂ | 4.7 μg | (157 %) | ||
| Vitamin C | 179 mg | (188 %) | ||
| Potassium | 2,094 mg | (52 %) | ||
| Calcium | 685 mg | (69 %) | ||
| Magnesium | 292 mg | (97 %) | ||
| Iron | 18 mg | (120 %) | ||
| Iodine | 52 μg | (26 %) | ||
| Zinc | 10.7 mg | (134 %) | ||
| Saturated fatty acids | 106.8 g | |||
| Uric acid | 248 mg | |||
| Cholesterol | 1,995 mg | |||
| Complete sugar | 124 g |
Ingredients
- For the cake
- 5 egg yolks
- 5 egg whites
- 5 Tbsps warm water
- 120 grams honey
- 80 grams Pastry flour
- 80 grams Spelt (finely ground)
- 30 grams Buckwheat (finely ground)
- For the filling
- 300 grams Strawberries
- ½ l Whipped cream
Preparation steps
For the cake: Preheat the oven to 220°C (approximately 425°F). Line a baking sheet with parchment paper.
Whisk the egg yolks, water and 100 grams (approximately 3 ounces) honey until creamy. Whip the egg whites with a pinch of salt until very stiff then fold into the egg yolk mixture. Fold in the flour. Transfer to the prepared pan, smooth the surface and bake for about 12 minutes. Place a sheet of parchment paper on a clean work surface. Invert the cake onto the parchment paper, brush with the paper backing with cold water then remove. Return to the baking sheet and let cool.
Meanwhile, for the filling: Rinse the strawberries and pat dry. Set 6 strawberries aside for garnish and cut the remaining into small pieces. Whip the cream with the remaining honey. Transfer 3 tablespoons to a pastry bag. Fold the remaining whipped cream with the strawberry pieces, spread over the cake and roll up from a long side. Pipe 12 rosettes on the top of the roulade and garnish with the reserved halved strawberries.
