Strawberry and Fresh Cream Roulade
- For filling
- 250 grams Strawberries
- 2 packets Vanilla sugar
- 500 milliliters Whipped cream
- 2 packets whipped cream stabilizer
- 2 centiliters Cherry brandy
Preheat the oven to 200°C (approximately 400°F).
For the sponge cake, separate the eggs. Whip the egg whites with salt until stiff. Whisk the egg yolks with sugar until thick creamy. Fold the egg whites into the yolk cream. Sift the flour over the egg mixture and gently combine. Evenly spread the dough on a parchment-lined baking sheet. Bake for about 12 minutes. Unmold onto a damp kitchen towel dusted with powdered sugar. Remove the baking paper and roll up the cake using the cloth from the long side. Let cool for one hour.
For the filling, rinse the strawberries, mash, and mix with the vanilla sugar.
Whip the cream with stabilizer until stiff. Stir in the brandy and strawberry puree. Unroll the cake. Spread 2/3 of the strawberry cream evenly over the cake. Roll the cake up again. Spread the remaining cream over the top of the cake. Refrigerate for at least one hour.
For the decorating, rinse the strawberries. Cut 2 to 3 beautiful strawberries into slices and set aside. Bring to a boil the remaining strawberries with 2 to 3 tablespoons of water and the vanilla sugar in a saucepan. Reduce the heat and simmer for a few minutes, pass through a sieve and let cool.
To serve, drizzle the cake with strawberry sauce and garnish with strawberry slices.