Strawberry roulade
Strawberry roulade with cream filling is a very delicate pastry that is very simple to prepare. Fresh berries perfectly complement the cream made from cottage cheese and cream.
Equipment
- 1 baking sheet
- 3 mix bowl
- 1 spatula
- 1 baking paper
- 1 blender
- 1 food wrap
- 1 mixer
- 1 towel
Ingredients
Sponge
- 100 g flour
- 100 g sugar
- 4 pcs egg
- 40 ml milk hot
- 1 tsp baking powder
- 20 g cornstarch
- 1 pinch salt
Filling
- 120 g strawberry
- 1-2 tbsp sugar
- 1 tsp cornstarch
- 200 g cottage cheese
- 130 g cream 33%
- 50 g powdered sugar (40 g for cheese and 10 g for cream)
- 1 tsp vanilla extract
Instructions
Preparing the sponge
- Prepare the necessary ingredients.
- Whisk the eggs with sugar and a pinch of salt into a fluffy foam.4 pcs egg, 1 pinch salt, 100 g sugar
- Add the sifted mixture of flour, baking powder, and cornstarch to the sugar-egg mass. Mix everything thoroughly and at the last moment carefully pour in the hot milk along the side of the bowl.100 g flour, 1 tsp baking powder, 20 g cornstarch, 40 ml milk
- Line a 30×40 cm baking sheet with parchment paper, forming edges. Pour the sponge batter onto the prepared baking sheet and send it to an oven preheated to 180 °C. Bake the sponge for 20–25 minutes until a golden crust appears.
- The ready base for the roll should cool down a bit first in the turned-off oven, and then at room temperature.
Preparing the filling
- Prepare the necessary ingredients.
- Make the strawberry jam. For this, turn the berries into puree using a blender, then combine with cornstarch and sugar. The mixture needs to be cooked over low heat with constant stirring for 1–2 minutes until the mass begins to thicken.120 g strawberry, 1 tsp cornstarch, 1-2 tbsp sugar
- Pour the ready jam into a bowl, cover with plastic wrap ‘in contact’ and let it cool completely first at room temperature, then in the refrigerator.
- Prepare the cream component of the filling. Using a mixer, combine cream cheese with 40 g of powdered sugar and vanilla. Whip the cold cream ‘to soft peaks’ with the rest of the sugar, then gently fold it into the cheese mass in several additions using a spatula. Chill the cream in the refrigerator for 30 minutes.200 g cottage cheese, 130 g cream, 50 g powdered sugar, 1 tsp vanilla extract
- Turn the warm sponge onto any flat surface like a large cutting board, previously covering it with a towel. Carefully remove the baking paper, turn the base over again and using the towel, roll it into a roll. In this form, let the pastry cool completely.
- Assemble the roll. Unroll the sponge onto a surface lined with plastic wrap, and spread it with strawberry jam.
- On top of the strawberry jam, apply a layer of cream, leaving 3–4 cm from the outer edge.
- Roll the sponge with the filling into a roll, helping yourself with the plastic wrap. Twist the ends of the wrap tightly, turning the dessert into a candy-like shape. In this form, the roll should stay in the refrigerator for at least 2 hours for the filling to stabilize.
- Trim the ends of the ready roll slightly, then decorate with powdered sugar and berries. Enjoy your meal!
Nutrition
Calories: 373kcalCarbohydrates: 45gProtein: 5gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 61mgSodium: 225mgPotassium: 125mgFiber: 1gSugar: 28gVitamin A: 783IUVitamin C: 12mgCalcium: 61mgIron: 1mg
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