Strawberry Cream Roulade
Nutritional values
(Percentage of daily recommendation)
| Calorie | 3,104 cal. | (148 %) | ||
| Protein | 69 g | (70 %) | ||
| Fat | 203 g | (175 %) | ||
| Carbohydrates | 251 g | (167 %) | ||
| Sugar added | 98 g | (392 %) | ||
| Roughage | 16.9 g | (56 %) |
| Vitamin A | 2.9 mg | (363 %) | ||
| Vitamin D | 12.5 μg | (63 %) | ||
| Vitamin E | 11.9 mg | (99 %) | ||
| Vitamin K | 58.9 μg | (98 %) | ||
| Vitamin B₁ | 1.1 mg | (110 %) | ||
| Vitamin B₂ | 2.1 mg | (191 %) | ||
| Niacin | 21.8 mg | (182 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 495 μg | (165 %) | ||
| Pantothenic acid | 8.9 mg | (148 %) | ||
| Biotin | 117.2 μg | (260 %) | ||
| Vitamin B₁₂ | 4.7 μg | (157 %) | ||
| Vitamin C | 293 mg | (308 %) | ||
| Potassium | 2,239 mg | (56 %) | ||
| Calcium | 704 mg | (70 %) | ||
| Magnesium | 227 mg | (76 %) | ||
| Iron | 19.7 mg | (131 %) | ||
| Iodine | 58 μg | (29 %) | ||
| Zinc | 9.3 mg | (116 %) | ||
| Saturated fatty acids | 106.8 g | |||
| Uric acid | 224 mg | |||
| Cholesterol | 1,995 mg | |||
| Complete sugar | 146 g |
Ingredients
- 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
Preparation steps
Preheat the oven to 220°C (approximately 425°F).
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.
