Strawberry Chocolate Roll

Ingredients for 1 servings:

• 5 eggs
• 125 g sugar
• 3 packets of vanilla sugar
• 90 g flour
• 20 g cocoa powder
• n. B. Sugar for sprinkling
• 600 ml cream
• 6 tsp cream stiffener
• 250 g strawberries
• 2 tbsp chocolate shavings
• n. B. Chocolate decoration (some chocolate leaves, white)

Instructions

Working time approx. 45 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 45 minutes

simple Swiss roll

Preheat the oven to 180°C (160°C fan-assisted oven). Place the eggs, sugar, and 1 sachet of vanilla sugar in a mixing bowl and beat with the whisk of a hand mixer until fluffy. Mix the flour with 10g of cocoa, sift it over the cake, and fold it into the egg mixture. Pour the mixture onto a baking sheet lined with baking paper, smooth it out, and bake for about 15 minutes. Remove the sponge from the oven and turn it out onto a tea towel sprinkled with sugar. Brush the baking paper with cold water and carefully peel it off. Using the tea towel, roll up the sponge and let it cool. For the cream, whip the cream with cream stiffener until stiff peaks form, then drizzle in the remaining 10g of cocoa powder. Prepare the strawberries and dice half of the fruit. Unroll the sponge, spread with 2/3 of the chocolate cream, and arrange the strawberry cubes on top. Unroll the sponge again and place it on a cake plate. Spread with half of the remaining chocolate cream. Pipe the remaining cream in dots onto the Swiss roll and chill for 2 hours. Decorate with chocolate shavings, chocolate flakes, and halved strawberries. Serve the Swiss roll well chilled.