John Myers
Contents
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Ingredients
Jellyroll
- 3 Free range eggs
- 40 ml Milk
- 3 tbsp Food starch
- 100 g Wheat flour
- 1 tbsp Tartar baking powder
- 150 g Milk chocolate
filling
- 400 ml Cream
- 1 Vanilla pods (pulp only)
- 200 g Fresh strawberries
Instructions
- Melt the chocolate in a water bath.
- Beat the milk and eggs until frothy and stir in the cornstarch, flour and baking powder, spoon by spoon. Slowly stir in the melted chocolate.
- Bake in the oven at 200 ° C and top heat for a maximum of 12 minutes. Cool for 5 minutes and peel off the baking paper. Roll up in a damp kitchen towel and put in the refrigerator for 10 min.
- Whip the cream with vanilla until stiff.
- Cut the strawberries into thin slices.
- Take the roll out of the refrigerator and place on fresh baking paper. Top with strawberries. Spread the cream over the fruit. Roll up slowly, pressing the roll down firmly as you would with sushi, and refrigerate for another 2-3 hours.
Nutrition
Serving: 100gCalories: 278kcalCarbohydrates: 24.9gProtein: 3.5gFat: 18.3g
