Strawberry­roulade

Instructions

Filling

1. Soak the gelatine in cold water for 5 minutes.
2. Meanwhile, bring the yolks, milk and sugar to the boil briefly, stirring continuously, then remove from the heat.
3. Squeeze out the gelatine leaves and stir into the yolk and milk mixture.
4. Stir in the curd cheese, lemon juice and pinch of salt and leave to cool slightly.
5. When the mixture has cooled sufficiently, whip the cream until stiff and fold into the mixture.
6. Cover the filling with cling film on the surface to prevent a skin forming and leave to set in the fridge for approx. 1 - 1.5 hrs.

Sponge cake dough

1. Preheat the oven to 220 top/bottom heat
2. Mix the eggs with the sugar.
3. Heat carefully in a bain-marie, stirring constantly, until the sugar is completely dissolved. The egg must not curdle, be careful with the temperature.
4. Once the sugar has dissolved, whip the mixture in a food processor fitted with the whisk attachment until it is whitish in colour and no longer has any volume.
5. Now sieve in the flour in batches and fold in.
6. Spread evenly on a baking tray lined with baking paper to the thickness of a finger and bake in the middle of the oven for 8-10 minutes until golden brown.
7. Once baked, remove the baking paper from the tray, dust the dough with icing sugar and place a second sheet of baking paper on top. Ideally with the help of a second person, pull the two baking papers tightly together and turn the dough.
8. Remove the baking paper from the top of the pastry. Leave to cool on a wire rack.

Composition

1. Cut the strawberries into small cubes.
2. Once the filling has gelatinised, homogenise with a whisk and then spread evenly over the sponge. It is best to leave ~2 cm free on one side. Allow the filling to set a little.
3. Now spread the strawberries evenly over the filling.
4. Use the baking paper to roll up the dough tightly and leave to set in the fridge for approx. 1 hour.