Rolled strawberry fields…

My cake to impress the nice neighbours, two older ladies of 90 & 86 years, at the other side of the fence 🙂

 

recipe for 1

  • 4 eggs, devided into yolks & whites
  • 70 g flour
  • 100 g sugar
  • 30 g starch
  • 1/2 ts baking powder
  • 140 ml elderflower syrup
  • 1 ts lemon zests of a bio lemon
  • 2 tbs lemon juice
  • 400 g strawberries, chopped
  • 250 g greek yoghurt
  • 8 gelatin leaves
  • 400 g cream

 

how to do do

  • preheat the oven by 200 degree C
  • whisk the yolks, sugar, with 4 tbs hot water to a creamy paste
  • whisk the egg whites with 30 g sugar
  • add the white on the yolk cream
  • mix the flour, baking powder & starch & sift it all on the egg whites
  • fold it gently in
  • spread the mass onto a baking sheet covered with baking paper
  • bake for about 12-14 min
  • take the baking sheet out of the oven & turn it upside down on a sugared cloth
  • by the help of the cloth roll up the biscuit & let it cool down
  • mix the yoghurt, the syrup, lemon zests
  • douse the gelatin into the lemon juice, if its not enough juice to dissolve, add some tbs of the yoghurt mixture
  • give the gelatin to the yoghurt mix & half of the chopped strawberries
  • cool all, till it starts to jelly, fold the whipped cream in
  • enroll the biscuit & coat with the cream
  • to furl the biscuit from the long side & up into the fridge for about 2 hours
  • whisk the other 200 ml cream & decorate the spongeroll with it & sprinkle with the remaining strawberries

 

smell, taste & go for the show…

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