Strawberry Cream Swiss Roll
In collaboration with Julia Morat
Source: https://www.meranermuehle.it/rcp_recipe/strawberry-cream-swiss-roll
Total time
35 Minutes
Baking/cooking time
7 Minutes
Rest time
60 Minutes
Ingredients
for 1 Swiss roll (10–12 slices)
| FOR THE CAKE | ||
| 125 | g | Organic spelt flour Regiograno® |
| 1 | cucch.ino | baking powder |
| 2 | pinch | salt |
| 5 | eggs | |
| 125 | g | sugar |
| 1 | cc | vanilla sugar |
| FOR THE FILLING | ||
| 360 | g | fresh cream |
| 300 | g | strawberries |
| 40 | g | sugar |
| 1 | cc | vanilla sugar |
| 4 | cc | strawberry jam |
| FOR DECORATION | ||
| 3 | strawberries | |
| q.s. | powdered sugar | |
| 100 | g | fresh cream |
Preparation
- Preheat the oven to 220 °C (428 °F) and line a baking tray of approx. 30 × 40 cm with parchment paper. Combine the spelt flour with baking powder and salt. Beat the eggs with sugar and vanilla sugar until very light and fluffy. Sift the flour mixture over the egg mixture and fold in gently. Spread the batter evenly on the tray and bake for 6–7 minutes.
- Prepare a clean kitchen towel and sprinkle it lightly with sugar. Remove the sponge from the oven, invert it onto the sugared towel, carefully remove the parchment paper, and roll the sponge up inside the towel. Allow to cool completely.
- Wash and dry the strawberries, remove the stems, and cut into small cubes. Whip the cream with sugar and vanilla sugar and fold in the strawberry cubes. Store in the refrigerator until needed.
- Carefully unroll the cooled sponge and spread strawberry jam over the surface. Cover with the strawberry cream and roll up again. Dust with powdered sugar and decorate with whipped cream and strawberry wedges. Chill for about 30 minutes before serving.
In collaboration with @passionecooking
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