Saturday, February 6, 2021

STRAWBERRIES AND CREAM SWISS ROLL


 STRAWBERRIES AND CREAM SWISS ROLL



Chewy, moist vanilla cake topped with fresh strawberry sauce and homemade topping . the right summer dessert!


INGREDIENTS

For the strawberry sauce

1 cup (200 g) of fresh strawberries, sliced

2 tablespoons of water

1/2 cup (100 g) sugar / granulated sugar

2 tablespoons cornstarch / cornstarch

For the cake

4 large eggs, separated, temperature

3/4 cup (150 g) powdered / sugar

2 teaspoons vanilla

1/4 cup (60g) Greek yogurt

1 cup (100 g) cake flour *

1 teaspoon leaven

1/4 teaspoon salt

For stuffing

1 and 1/4 cups (300 mL) cream

1/2 cup (60g) icing / granulated sugar

1 teaspoon vanilla


INSTRUCTIONS

For the strawberry sauce

1.Using a kitchen appliance , mix the strawberries and water until smooth. If you would like the sauce to be chopped, simply cut the strawberry into small pieces and attend step 2.

2.In a saucepan over medium heat, add the puree of the strawberries (or chunks), sugar and cornstarch, and stirring constantly until the mixture thickens and involves a boil.

3.Boil for 1 minute, stirring constantly, then remove from heat. Transfer to alittle bowl and let cool completely.

For the cake

4.Preheat oven to 180 ° C / 350 ° F / gas 4. Grease a ten x 15 inch baking sheet and line the bottom with parchment paper.

5.Using a hand or standing mixer, beat the egg yolks at high speed until thick and fluffy. Gradually add sugar, vanilla and yogurt. Add flour and leaven , mix well.

6.In another bowl, beat the egg whites and salt until stiff. Gently add the dough.

7.Pour the mixture into the prepared baking sheet and spread it evenly. Bake 8 to 10 minutes or until the cake comes off the edges and a toothpick inserted within the center comes out clean. Let it cool within the skillet for five minutes.

8.Turn the cake over on paper towels sprinkled with icing / granulated sugar in large quantities.

9.Gently peel the parchment paper, sprinkle the cake with more powdered sugar , then roll the cake during a kitchen towel, starting with the short end. Let it cool completely on a wire rack.

For stuffing

10.Using a hand or stand mixer, beat the cream until it begins to thicken. Add powdered sugar and vanilla and stir until hardened.

11.Unroll the cake and spread the strawberry sauce over the cake. Repeat with topping . (Add a spoonful of cream on top and spread very gently over the jam, trying to not mix the 2 together.)

12.Roll back without tea towels. Sprinkle with icing / granulated sugar or sprinkle with strawberries, then slice and serve.