Sponge roll with strawberry cream

90 min.


  • biscuit:
  • flour – 120 gr.
  • eggs – 4 PCs.
  • sugar – 100 gr.
  • potato starch – 1 tbsp
  • cocoa powder – 1 tbsp
  • for the cream:
  • strawberries – 500 gr.
  • sugar – 100 gr.
  • gelatin – 1 tbsp
  • cream 33% – 200 ml.

Step-by-step recipe

1. Pour gelatin cold boiled water in proportion 1:6.

2. Egg whisk with sugar (100 gr.) until white lush mass.

3. Mix the flour with the starch and cocoa.

4. Prepare the dough: mix the beaten eggs with the dry ingredients.

5. The dough is sent on a baking tray, which should be covered with parchment paper, shape rectangle and put into the oven for 15 minutes at 180 degrees.

6. After 15 min, extracted the cake from the oven and immediately remove it from the parchment.

Allow to cool.

7. Strawberries (300 gr.) and the rest of the sugar is turn into a puree using a blender.

8. Heat the soaked gelatin until it is completely dissolved and add to strawberry puree.

9. Well-chilled cream will beat into a soft mousse with a mixer until fluffy status and connect them with the already slightly frozen strawberry puree.

10. While the cake cools and hardens a little cream, grind the remaining strawberries, arbitrarily.

11. On the cake put the strawberry cream, spread on chopped strawberries and fold the roll.

12. A little cream can be left for decoration and decorate the roll top.

13. The finished rolls are sent in the refrigerator for 2-3 hours.

All the best!

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