Strawberry Roulade

4.666665
Average: 4.7 (3 votes)
(3 votes)
Strawberry Roulade
share Share
print
bookmark_border Copy URL
Health Score:
6,1 / 10
Difficulty:
moderate
Difficulty
Preparation:
50 min.
Preparation
ready in 3 h. 2 min.
Ready in
Calories:
796
calories
Calories

Nutritional values

1 <none> contains
(Percentage of daily recommendation)
Calorie796 kcal(38 %)
Protein16.71 g(17 %)
Fat44.61 g(38 %)
Carbohydrates84.61 g(56 %)
Sugar added43.41 g(174 %)
Roughage3.46 g(12 %)
Vitamin A467.09 mg(58,386 %)
Vitamin D2.5 μg(13 %)
Vitamin E9.8 mg(82 %)
Vitamin B₁0.12 mg(12 %)
Vitamin B₂0.69 mg(63 %)
Niacin2.77 mg(23 %)
Vitamin B₆0.11 mg(8 %)
Folate82.03 μg(27 %)
Pantothenic acid0.57 mg(10 %)
Biotin10.89 μg(24 %)
Vitamin B₁₂1.59 μg(53 %)
Vitamin C60.41 mg(64 %)
Potassium425.12 mg(11 %)
Calcium148.01 mg(15 %)
Magnesium57.53 mg(19 %)
Iron1.73 mg(12 %)
Iodine83.25 μg(42 %)
Zinc0.95 mg(12 %)
Saturated fatty acids21.55 g
Cholesterol299.3 mg

Ingredients

for
1
For the biscuit
5
125 grams
1 pinch
75 grams
50 grams
40 grams
ground almonds (blanched)
Sugar (for sprinking)
For the filling
400 grams
200 grams
1 tablespoon
50 grams
200 milliliters
Powdered sugar (for dusting)
2 tablespoons
Sliced almonds (toasted)

Preparation steps

1.
Preheat the oven to 200 ° C top and bottom heat Preheat.
2.

For the biscuit: separate eggs. Whisk egg yolks with about 2/3 of sugar until creamy in a mixing bowl. Beat egg whites with salt until stiff, gradually add remaining sugar, beating constantly. Fold egg whites into egg yolks. Combine flour with cornstarch and almonds, sift over egg mixture and fold in carefully. Spread batter in a lined with parchment paper baking pan and bake in preheated oven at 200°C (approximately 400°F) for about 10-12 minutes. 

3.

Sprinkle large kitchen towel with sugar and invert biscuit onto it. Sprinkle parchment paper with a little cold water and remove it. Roll up and let cool.

4.

For the filling: rinse and slice strawberries. Whisk cream cheese with orange juice and powdered sugar. Beat heavy cream until stiff and fold into the mixture.  

5.

Unroll biscuit and spread with cream. Spread with strawberries and roll up, using a towel. Refrigerate for about 1 hour. 

6.

Dust with powdered sugar and sprinkle with almonds. Slice and serve.