Strawberry Cream Roulade

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Strawberry Cream Roulade
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Health Score:
6,5 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 2 h. 42 min.
Ready in
Calories:
730
calories
Calories

Nutritional values

1 <none> contains
(Percentage of daily recommendation)
Calorie730 kcal(35 %)
Protein16.89 g(17 %)
Fat46.93 g(40 %)
Carbohydrates66 g(44 %)
Sugar added24.64 g(99 %)
Roughage4.24 g(14 %)
Vitamin A482.8 mg(60,350 %)
Vitamin D0.76 μg(4 %)
Vitamin E2.13 mg(18 %)
Vitamin B₁0.16 mg(16 %)
Vitamin B₂0.56 mg(51 %)
Niacin3.74 mg(31 %)
Vitamin B₆0.18 mg(13 %)
Folate59.33 μg(20 %)
Pantothenic acid1.27 mg(21 %)
Biotin16.24 μg(36 %)
Vitamin B₁₂0.87 μg(29 %)
Vitamin C74.41 mg(78 %)
Potassium498.34 mg(12 %)
Calcium175.98 mg(18 %)
Magnesium32.2 mg(11 %)
Iron2.72 mg(18 %)
Iodine86.46 μg(43 %)
Zinc1.21 mg(15 %)
Saturated fatty acids26.52 g
Cholesterol406.56 mg

Ingredients

for
1
For the cake
5 egg yolks
5 egg whites
120 grams honey
1 pinch salt
80 grams Pastry flour
50 grams Spelt flour
20 grams Buckwheat flour
sugar (to sprinkle)
For the filling
500 grams Strawberries
½ l Whipped cream
How healthy are the main ingredients?
StrawberryWhipped creamhoneySpelt floursaltsugar

Preparation steps

1.

Preheat the oven to 220°C (approximately 425°F). 

2.

For the cake: Line a baking sheet with parchment paper and beat the yolks with 4-5 tablespoons of warm water with 100 grams (approximately 1/4 cup) of honey until creamy. Whip the egg whites with a pinch of salt until stiff. Fold gently into the yolk mixture. Fold in the pastry, spelt, and buckwheat flour. Spread the batter in the pan and bake in the oven for 10-12 minutes. While the cake is baking, lay a kitchen towel on the counter and sprinkle with sugar. Turn the finished cake out onto the towel and remove the parchment paper. Roll up the roulade with the towel. Let cool. 

For the filling: Rinse the strawberries, pat dry and set some aside for garnish. Cut the remaining strawberries in half or quarters depending on the size.

Whip the cream and sweeten with the remaining honey. Place 3-4 tablespoons in a pastry bag. Fold the rest of the cream with the strawberries. Unroll the cake and spread the strawberry cream on the cake. Reroll the cake without the towel. Decorate with rosettes and the remaining strawberries.

To serve, cut into slices.