Zebra roll with strawberries

Ingredients for 12 servings:

• 3 eggs
• 1 egg yolk
• 150 g sugar
• 1 packet of vanilla sugar
• 100 g flour
• 25 g cornstarch
• 1 tsp, leveled baking powder
• 20 g cocoa powder
• 1 tbsp water
• 250 g strawberries (currants, blackberries, raspberries…)
• 200 g yogurt, strawberry yogurt (or the equivalent variety)
• 600 g whipped cream
• 2 packs of cream stiffener
• 50 g sugar
• 6 strawberries (halved)
• Lemon balm

Instructions

Working time approx. 40 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 40 minutes

delicious with any kind of berries

For the batter, place the eggs and egg yolks in a mixing bowl and beat with a hand mixer fitted with a whisk on high speed for 1 minute until frothy. Combine the sugar and vanilla sugar, sprinkle in for 1 minute, and continue beating for 2 minutes. Combine the flour with the cornstarch and baking powder, sift half of it onto the egg mixture, and briefly mix in on medium speed. Fold in the rest of the flour mixture in the same way. Spread a good two-thirds of the batter onto a baking sheet (30x40cm, greased, lined with baking paper). Fold the paper in the open area of ​​the sheet immediately before the batter to create a rim. Briefly stir in the sifted cocoa powder and water into the remaining batter, transfer to a freezer bag, cut off a fairly small corner, and pipe “zebra stripes” onto the light-colored batter. Place the baking sheet in the oven. Top/bottom heat: approx. 220°C (preheated) Fan oven: approx. 200°C (preheated) Gas mark 4-5 (preheated) Baking time: approx. 10 minutes. Immediately after baking, turn the sponge cake out onto a tea towel sprinkled with sugar and leave to cool on baking paper. For the filling: Wash the berries, let them drain and hull them, and cut the strawberries into pieces. (Leave 6 strawberries or approx. 12 blackcurrants, 12 raspberries, etc. for decoration). Remove the baking paper from the sponge cake and spread the yogurt on top. Whip the cream with sugar and cream stiffener until stiff, put some of it in a piping bag for decoration and chill. Fold the berries into the remaining mixture and spread the cream on the sponge cake. Roll up the sponge cake, starting from the longer side. Chill the roll for at least 2-3 hours. Just before serving, decorate the roll with 12 dollops of cream and place half a strawberry or a whole blackcurrant on each one. Garnish with lemon balm. Tip: This roll also tastes great with raspberries or blackberries, using the appropriate type of yogurt. It can be prepared the day before.