Strawberry Swiss Roll

Ingredients for 1 servings:

• 2 eggs
• 2 tbsp water
• 1 pinch of salt
• 75 g sugar
• 35 g flour
• 35 g cornstarch
• 25 g almond(s), ground, unblanched
• some bitter almond flavor
• ½ tsp baking powder
• 75 g homemade strawberry jam
• 125 g strawberries, pureed
• 125 g strawberries, diced
• 1 lemon(s), organic, juice and zest
• 30 g sugar
• 50 g cream cheese
• 2 sheets of gelatin
• 200 g whipped cream
• 15 g vanilla sugar, homemade
• e.g. strawberries

Instructions

Working time approx. 1 hour; Rest time approx. 4 hours; Cooking/baking time approx. 14 minutes; Total time approx. 5 hours 14 minutes

with almond sponge cake

Separate the eggs. Beat the egg whites with 2 tablespoons of water and salt until stiff peaks form, gradually adding the sugar. Briefly mix in the egg yolks on the lowest setting. Sift the flour, starch, almonds, and baking powder over the mixture and fold in with the flavoring. Spread onto a baking sheet lined with baking paper (approximately 30 cm x 25 cm) and bake at 150°C (convection oven) for about 14 minutes. Turn out onto a damp tea towel sprinkled with sugar and roll up with the towel. Allow to cool. Soak two sheets of gelatine and dissolve them with the lemon juice over low heat, stirring according to the package instructions. Mix the strawberry puree with the cream cheese, lemon zest, and 30 g of sugar, then stir in the gelatine. Leave to set in the refrigerator, stirring occasionally. Meanwhile, beat 200 g of cream with 15 g of sugar until stiff peaks form. Fold 50 g of cream into the strawberry mixture. Unroll the sponge cake, spread with the strawberry jam, and spread the strawberry cream on top. Sprinkle the strawberry cubes on top and let the mixture set slightly. Then roll up the Swiss roll and refrigerate for four hours. Garnish with the remaining cream, whipped cream, and strawberries.