Strawberry Roll Without Gelatin

Ingredients

• 6 Eggs
• 1 pinch salt
• 150 g sugar
• 150 g flour
• 250 g strawberries
• 2 packets vanilla sugar
• 500 ml whipping cream
• 2 packets stabilizer
• 20 ml kirschwasser
• 100 g Strawberries
• 1 packet vanilla sugar

Instructions

1. 1.

   Preheat the oven to 200°C.

2. 2.

   Separate the eggs for the sponge. Beat the egg whites with salt until stiff peaks form. Whisk the yolks with sugar until thick and creamy. Fold the beaten whites into the yolk mixture, sift in the flour and gently fold everything together. Spread the batter evenly on a baking sheet lined with parchment paper. Bake for about 12 minutes. Transfer onto a lightly dampened kitchen towel sprinkled with sugar, remove the parchment, and roll the sponge from one side using the towel. Let it cool (about 1 hour).

3. 3.

   For the filling, clean, wash, and puree the strawberries, then mix in vanilla sugar.

4. 4.

   Whip the cream with stabilizer until stiff, then stir in kirschwasser and strawberry purée. Unroll the sponge again. Spread about two-thirds of the strawberry‑cream mixture over it. Re-roll loosely from one side. Brush the remaining cream around the roll. Chill the strawberry roll for another hour before serving.

5. 5.

   For decoration, wash and clean strawberries. Slice 2–3 beautiful ones into rounds and set aside. Boil the rest with 2–3 tablespoons of water and vanilla sugar in a pot for a few minutes, then strain through a sieve and let cool.

6. 6.

   Serve by drizzling strawberry sauce over the roll and decorating with sliced strawberries. Slice the roll into pieces before serving.