Strawberry Roulade Cake

For the strawberry roulade cake, beat the egg yolks, sugar and salt until the mixture is light yellow to white. Beat egg whites to ice cream and fold into the mixture. Sift flour over the mixture and stir in.

Line a baking sheet with baking paper and spread the dough on it. Bake for about 10 minutes at 220 °C and let cool.

Then spread with strawberry jam, roll up and cut open. Place the cut roulade in a very smooth round dish.

Place the roulade up to the edge of the bowl, if necessary dividing the individual roulade pieces as well to create a nice even edge.

For the strawberry cream, whip the cream and fold in the sliced strawberries. Season to taste with vanilla from a pod. If desired, add sugar or sweeten with jam.

Prepare gelatin according to package directions and stir in. Pour the cream into the bowl lined with the roulade pieces to the brim.

Place in the refrigerator, or in the freezer if you have to do it quickly, until the cream is firm. Turn the bowl upside down and decorate the strawberry roulade cake with a strawberry.

Preparation Tip:

If you like, you can also cover the strawberry roulade cake with white chocolate icing and sprinkle with chopped pistachio.

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