Strawberry Roulade
A strawberry roulade is a recipe with fresh ingredients from the sponge roll category. Try this and other recipes from Spoonsparrow!
Ingredients
- 4 eggs
- 1 pinch salt
- 110 g sugar
- 120 g flour
- 0.5 tsp Baking powder
- 1 packet vanilla sugar
- sugar (for the cloth)
- 1 lemon (juice and zest)
- 500 g strawberries
- 50 g powdered sugar
- 200 g whipping cream
- 2 packets stabilizer
- 250 g low-fat quark
- powdered sugar (for dusting)
Instructions
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1.
Spray a baking sheet with water, line it with parchment paper and press the paper firmly into the edges.
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2.
Separate the eggs.
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3.
Beat the yolks with 50 g sugar and 3-4 tbsp water until frothy.
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4.
Whisk the whites with salt to stiff peaks; while whisking, gradually add the remaining sugar until a bright white, glossy, firm mass forms.
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5.
Fold one-third of the meringue into the yolk mixture using a spatula.
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6.
Add the rest of the meringue. Sift together the flour and baking powder over the batter and fold gently.
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7.
Transfer the batter to the center of the prepared sheet.
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8.
Spread it evenly to an even thickness with a spatula or knife blade.
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9.
Bake in a preheated oven at 200 °C for about 10 minutes until pale golden yellow.
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10.
Remove the cake from the oven, lift it out onto a kitchen towel dusted with sugar and peel off the parchment paper.
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11.
Carefully roll the cake up on the towel; let it cool.
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12.
Meanwhile, prepare the filling. Wash, trim, and pat dry the strawberries. Set aside a few whole berries. Chop the rest into small pieces. Whip the cream with stabilizer until stiff peaks form. Mix the quark with powdered sugar, lemon juice, and zest until smooth. Fold the whipped cream and strawberry pieces into the quark mixture. Unroll the sponge roll onto a plate; spread the strawberry‑cream‑quark filling evenly, leaving a small edge free on the side where it will be rolled again. Using the kitchen towel, gently roll the roulade back up. Slide it onto a platter and brush with remaining cream. Place the roulade seam‑side down on a plate and refrigerate for at least one hour. Dust with powdered sugar, cut into slices, arrange on plates with the reserved whole strawberries, and serve.
