Strawberry Swiss Roll

Ingredients for 1 servings:

• 4 eggs
• 100 g sugar
• 2 tbsp sugar, for sprinkling
• ½ pack of flavoring (Citroback)
• 50 g flour
• 50 g cornstarch
• 50 g almond flakes
• 30 g biscuits (cantuccini)
• 6 sheets of gelatin
• 350 g strawberries
• 1 packet of vanilla sugar
• 200 g yogurt
• 2 tbsp powdered sugar
• 70 ml Amaretto
• 200 ml whipped cream
• Powdered sugar, for dusting

Instructions

Working time approx. 40 minutes; Rest time approx. 5 hours; Cooking/baking time approx. 10 minutes; Total time approx. 5 hours 50 minutes

with a fine amaretto note, easy to prepare

Preheat oven to 200°C or fan-assisted oven to 180°C. For the sponge cake, beat the eggs with the sugar and lemon zest for 5 minutes until thick and foamy. Mix the flour and cornstarch and sift them onto the egg mixture, then quickly fold in. Blast the almond flakes and biscuits with a knife in a food processor. Spread the sponge mixture onto a baking tray lined with baking paper, sprinkle with the almond biscuit crumbs, and bake in the preheated oven for about 10 minutes. In the meantime, sprinkle a tea towel with the 2 tablespoons of sugar and turn the baked sponge cake out onto the towel. Roll up from the long side using the towel and leave to cool in the rolled-up form. For the filling: Soak the gelatine in a bowl of water. Wash and drain the strawberries, then hull and chop them. Puree 200g of strawberries with the vanilla sugar. Mix the puree with the yogurt and icing sugar until creamy. Squeeze out the gelatine and melt it with the Amaretto in the microwave. This happens quickly, so keep an eye on it. Stir 1/3 of the strawberry cream into the gelatine-Amaretto mixture, then stir it into the remaining strawberry cream. Place the cream in the refrigerator to set. In the meantime, whip the cream until stiff peaks form. Fold the cream and the remaining chopped strawberries (150 g) into the cream. Carefully roll up the sponge cake. Spread the cream over the sponge cake and roll it up again. Chill the roll in the refrigerator for at least 4 hours, preferably overnight. Dust with powdered sugar before serving.