Chocolate Cream and Strawberry Roll

The only thing you need to be careful about when preparing a roll is baking the sponge cake. It should be nicely elastic and soft, so do not overbake it. Even if the sponge cracks a bit while rolling, dont worry, as you can cover it all with chocolate cream and strawberries.

Details

  • Preparation Time: 20 minutes
  • Cooking Time: 20 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 12

Ingredients

Biscuit

  • 6 pieces Egg, fresh

  • 1 pinch Salt, table

  • 6 spoon Sugar, white

  • 5 spoon Wheat flour, white, multi-purpose

  • 1 spoon Cocoa, powdered, unsweetened

Cream

  • 400 g Strawberries

  • 2 cups Sweet cream

  • 100 g chocolate, dark

  • 100 g chocolate, dark

  • pieces Cocoa, powdered, unsweetened

  • pieces Strawberries

Steps

  1. The day before preparing the dessert, make the chocolate cream. Pour sweet cream into a pot and add chopped or broken chocolate. Heat on low heat until the chocolate melts, then remove the pot from the heat and mix the cream with the melted chocolate. Cool the chocolate cream to lukewarm, then store it in the refrigerator overnight.

  2. The next day, preheat the oven to 180 degrees Celsius. Line a low baking tray for rolls (size 25 x 35 cm) with baking paper.

  3. Separate the egg whites and yolks into two bowls. Beat the egg whites with a pinch of salt into stiff peaks, and add sugar to the yolks, beating them into a light, pale yellow cream. In a small bowl, mix the flour and cocoa. Sift the mixture onto the beaten yolks and slowly mix it in at low speed. In two or three batches, gently and slowly fold in the egg whites. Pour the batter onto the prepared baking tray and spread it evenly with a spatula. Bake in the preheated oven for 15 minutes or until the sponge is nicely elastic to the touch.

  4. Remove the baked sponge from the oven and roll it onto a clean cloth. Carefully remove the baking paper from the top, cut off the hard edges, then roll the sponge into a roll and let it cool completely. Quickly rinse the strawberries under running water, dry them, and cut them into larger pieces.

  5. Whip the cooled chocolate cream into a firm cream. Unroll the sponge and spread 2/3 of the chocolate cream over it, then arrange the sliced strawberries on top. Roll the sponge back into a roll, spread the remaining cream on top, and dust with cocoa powder. Decorate the dessert with sliced strawberries as desired and serve.

Nutrition Information (Per 100g)

  • Calories: 229.19 kcal
  • Fat: 17.08 g
    • Saturated Fat: 9.81 g
  • Carbohydrates: 13.17 g
    • Sugars: 8.32 g
  • Protein: 4.41 g
  • Fiber: 1.06 g