Swiss rolls are delicious in all variations, but unfortunately they have a bad reputation for being so difficult to make. They say they would break so quickly... This is no longer the case and to put that under wraps, today there is a film about the preparation of our delicious strawberry sponge roll. You can find the #recipe and many other ways to turn strawberries into something tasty in our book “Strawberry Recipes”
Our #Thermomix ® is busy again today and is doing a lot of work for us.
Eat a piece for us, your #Landhaus team!
Preparation 15 minutes
Cooking time 5-7 minutes
Waiting time 1 hour
Servings 1 roll
INGREDIENTS
- Dough
- 4 egg whites
- 100g sugar
- 6 egg yolks
- 80g flour
- 2 tbsp cornstarch
- filling
- 500g strawberries
- 6 sheets of white gelatin
- 300g yogurt
- 100g sugar
- lemon juice
- 1 pinch of salt
- 200 g cream
- Powdered sugar for sprinkling
INSTRUCTIONS
Insert the mixing attachment into the mixing bowl. Add the egg white and beat for about 3 seconds/speed 4 to form egg whites. Allow the sugar to trickle in and stir in, 30 seconds/speed setting 4. Transfer. Remove the mixing attachment, pour the egg yolks into the mixing bowl and beat for 3 mins/speed 6 to form a light cream. Add the egg whites, mix the flour and cornstarch, pour over the egg whites and stir in for 15 seconds/speed 4. Line a tray with baking paper and spread the sponge cake dough evenly on it. Bake the dough for about 5 minutes at 220°C until it is golden yellow. Then turn the dough sheet over onto a kitchen towel and carefully peel off the baking paper. Cover the sponge cake with a damp cloth and let it cool. For the filling, wash, clean and quarter the strawberries. Pour the cream with (vanilla) sugar into the mixing bowl (without the mixing attachment) and beat on turbo speed. You can hear when the cream is ready and the knife runs into empty water. Transfer and chill.
Soak the gelatine in cold water for 10 minutes and let it swell, then squeeze it out and dissolve it in 2 tablespoons of warm water. Mix the yoghurt, sugar, lemon juice and salt for 5 seconds on speed 3 until smooth. Stir in the dissolved gelatine for 3 seconds at speed 3. Stir in the whipped cream for 10 seconds/speed 3. Remove the cloth from the sponge cake. Spread the yoghurt cream on the base and distribute the strawberries evenly on top. Carefully roll up the sponge cake base using the cloth. Wrap the Swiss roll in baking paper and place in the refrigerator for about 1 hour. Dust with powdered sugar before serving.
