A dessert that seems tailor-made to celebrate the freshness of the season: the strawberry and cream roll. Soft and delicate, thanks to the biscuit dough base, a light and flexible version of sponge cake, perfect for rolling. An explosion of sweetness and freshness that will conquer anyone who tastes it!
- Difficulty: Medium
- Cost: Economical
- Rest time: 2 Hours
- Preparation time: 20 Minutes
- Portions: 6 servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 415.47 (Kcal)
- Carbohydrates 52.76 (g) of which sugars 36.38 (g)
- Proteins 9.72 (g)
- Fat 19.91 (g) of which saturated 1.99 (g)of which unsaturated 2.55 (g)
- Fibers 2.04 (g)
- Sodium 70.14 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 3/4 cup cups all-purpose flour
- 2 tsp tsp honey
- 5 eggs
- 2/3 cup cups sugar
- 1 packet vanillin
- 3/4 cup cups whipping cream
- 15 strawberries
- to taste powdered sugar
Tools
- Mixer
- Baking Tray 18×14 in
- Parchment Paper
- Plastic Wrap
Preparation of Strawberry and Cream Roll
To prepare the strawberry and cream roll, start with the base. Separate the egg yolks from the whites. Whip the egg whites until stiff and set aside.
In another bowl, combine the yolks with the sugar and beat with an electric mixer until the mixture is light and fluffy. Add the honey and vanillin, then continue to whip for a few more seconds.
Now add the egg whites to the yolk and sugar mixture. Gently mix with a spatula, from bottom to top, so as not to deflate.
Sift the flour little by little directly into the batter and mix well, avoiding lumps.
Line a baking tray approximately 18 × 14 in with parchment paper. Pour the batter and level it with a spatula to achieve an even thickness of about 0.4 in.
Bake in a preheated static oven at 430°F for 5-6 minutes. Do not open the oven during baking: the surface should be just golden.
Once baked, immediately remove the base from the oven and the tray to stop the cooking. Place it with the parchment paper on a work surface and immediately sprinkle the surface with granulated sugar: this will prevent sticking. Cover it immediately with plastic wrap, sealing the edges too.
Let it cool completely. In this way, the biscuit dough will remain moist, soft, and elastic. Once cold, remove the plastic wrap and proceed with the filling.For the filling, pour the well-chilled cream, which you have kept in the refrigerator for at least 12 hours, into a large bowl. If it is already sweetened, whip it directly with the electric whisks. If using unsweetened cream, add about 3 tbsp of powdered sugar before whipping.
Take back the now cold biscuit dough and lay it on a surface. Spread the whipped cream evenly, leaving a 0.4-0.8 in margin at the edges: this will prevent it from leaking out during rolling.
Wash, dry, and dice the strawberries into small cubes, then distribute them gently over the cream.
NB: set some aside for the final decoration.
Carefully roll the biscuit dough, using the parchment paper or your hands, and wrap the roll in plastic wrap to maintain its shape.
Refrigerate for at least 2 hours.
After the resting time, remove from the fridge, take off the plastic wrap, and transfer it to a serving dish. Sprinkle with powdered sugar and decorate with the reserved strawberries.
And here is your strawberry and cream roll: fresh, delicious, and perfect for any occasion!
Advice
You can also decorate the roll with whipped cream tufts or a drizzle of melted white chocolate, for a scenic and even more delicious effect.
Store the roll in the fridge, well covered with plastic wrap or in an airtight container: it stays soft and fresh for up to 3 days.
