INGREDIENTS: for 1 Swiss roll approx. 30 cm long
For the sponge cake:
- 5 eggs, size L, separated
- 130 powdered sugar
- 1 packet of vanilla sugar
- 1 pinch of salt
- 120 g Ruut cassava flour
- 40 g cornstarch
For the strawberry filling:
- 250 grams of cream
- 1 packet of whipped cream
- 250 g cottage cheese
- 1 tsp lemon juice
- 1 tablespoon of sugar
- 350 grams of strawberries
Tip :) Only use a kitchen scale for our recipes and to weigh the flour.
- Separate the eggs and beat the egg whites until stiff. From the half, add half (65 g) of the icing sugar.
- Mix the egg yolks with the remaining powdered sugar, vanilla sugar and a pinch of salt for at least 3 minutes until light and creamy.
- Now carefully stir about 1/3 of the egg whites into the egg yolk cream with the hand mixer.
- Add the cassava flour and cornstarch and stir. Now carefully stir the remaining beaten egg whites into the mixture in two parts. Don't stir for too long or the egg whites will collapse too much. Just enough to mix it all up.
- Preheat the oven to 180 degrees, top and bottom heat. Pour the dough onto a baking sheet lined with baking paper and spread out into a large rectangle, not quite as big as the sheet is, leave about 3 cm space around the edges.
- Bake the sponge cake for 10-13 minutes until light brown.
- Now you have to work quickly! As soon as the tray comes out of the oven, turn the biscuit out onto a clean tea towel and immediately peel off the parchment paper. Now use the tea towel to roll up the sponge cake into a tight roll and allow to cool COMPLETELY .
- Whip the cream with the sugar and cream stabilizer until stiff and stir into the quark. Set aside about 150g of the cream to later spread on top of the Swiss roll.
- Wash 250 g of the strawberries, clean, cut into thin slices and fold into the quark cream with the lemon juice.
- Unroll the Swiss roll again, spread the strawberry cream on the dough, leaving about 3 cm space at the edge and at the end (the cream will "press" there" when rolling up) and roll up again.
- Place the roll on a long plate and place in the fridge for about 30 minutes. Before serving, spread the remaining quark cream on top of the roll, decorate with the remaining strawberries and enjoy.
- When you take the dough out of the oven and roll it up, it's important that you work really quickly. If you take too much time, the dough won't roll up as well and may break.
- Don't roll up the Swiss roll with the filling too tightly, otherwise the whole filling will slip out.
- The Swiss roll tastes best fresh, but you can store it in the fridge for up to two days. The dough will then be a little softer.