Strawberry Cream Roulade
- For the dough
- 4 eggs
- 125 grams sugar
- 75 grams Pastry flour
- 75 grams cornstarch
- sugar (to work dough)
- For the filling
- 450 grams fresh, ripe Strawberries
- 100 grams sugar
- 4 tablespoons lemon juice
- 300 milliliters Whipped cream
- 2 packets Vanilla sugar
- 2 packets whipped cream stabilizer
- 200 grams cream cheese
Preheat the oven to 180°C (approximately 350°F).
Separate the eggs and beat the yolks until frothy with half of the sugar. Beat the egg whites with a pinch of salt until stiff. Sprinkle in the remaining sugar and continue beating until the mixture shines and forms peaks. Fold egg whites into yolk mixture, combine flour with the starch and fold into the eggs. Spread batter on a baking sheet lined with parchment paper. Bake in preheated oven for 12-15 minutes.
Turn the fully baked sponge cake out onto a kitchen towel sprinkled with sugar. Remove the baking paper and roll up the sponge sheet.
For the filling, rinse the strawberries, trim stems and hold 6 strawberries aside. Cut the rest into small pieces and mix it with the sugar and the lemon juice. Whip the cream with the vanilla sugar and the cream stabilizer until stiff. Mix cream cheese with diced strawberries and fold cream into mixture. Unroll the sponge sheet, top with the strawberry cream and roll (using the kitchen towel). Let cake sit for at least 3 hours in a cool place. Dust with powdered sugar and cut into slices. Cut the remaining strawberries into thin slices. Serve the cake slices garnished with sliced strawberries and mint.