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Sponge Roulade with Strawberries and Basil Cream

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Sponge Roulade with Strawberries and Basil Cream

The perfect sponge roulade with strawberries and basil cream recipe with a picture and simple step-by-step instructions.

  • 4 Eggs
  • 120 g Sugar
  • 1 pinch Salt
  • 75 g Flour
  • 75 g Food starch
  • 4 leaf Gelatin
  • 2 Limes untreated
  • 50 g Powdered sugar
  • 1 Handful Basil
  • 250 g Quark
  • 250 g Strawberries
  • 200 ml Cream
  1. Separate the eggs and beat the egg yolks in a mixing bowl with four tablespoons of warm water and two thirds of the sugar until a light yellow mass forms. Beat the egg whites with the salt until stiff and pour in the remaining sugar. Place the egg whites on the egg yolk mixture and fold in. Then sieve the flour and cornstarch over it and fold in just as carefully.
  2. Place the dough on a baking sheet lined with baking paper and spread evenly. Bake in the convection oven at approx. 180 degrees for approx. 12-15 minutes and then make the chopsticks test. Either turn it out onto a sugar-sprinkled kitchen towel or a damp kitchen towel, carefully peel off the baking paper and immediately roll up the sponge cake with the help of the kitchen towel and let it cool down.
  3. Soak the gelatine in cold water for the filling. Wash the limes with hot water, rub the peel and squeeze out the juice. Heat the lime zest and juice with the powdered sugar in the saucepan. Squeeze out the gelatine and dissolve it in the warm juice. Allow to cool slightly.
  4. Pluck a handful of basil leaves, put the leaves with the quark and lime cream in a blender and puree until creamy. Let cool in the refrigerator until the cream is almost solid. Then whip the cream and fold into the cream.
  5. Cut the strawberries into small pieces. Carefully spread out the Swiss roll again, spread the cream on top and cover with the strawberry pieces. Roll into a roulade again and spread the remaining cream on the outside. Garnish with strawberries and basil or simply sprinkle the roll with powdered sugar if you don’t have any cream left. (The amount is good enough, I even had cream for dessert).
Dinner
European
sponge roulade with strawberries and basil cream

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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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