Strawberry Cream Roll using a Thermomix
(5)
Preparation time
Total time
Servings
Calories / Serving
Difficulty
Introducing the delightful Rolled Strawberry, a dessert that takes you on a sweet journey through the heart of France! This enchanting treat combines the airy elegance of a sponge cake with the lusciousness of fresh strawberries and mascarpone, creating a symphony of flavors that dance on your palate. Legend has it that the art of rolling cakes originated from the need to preserve them for special occasions, allowing the baker to showcase their creativity. With a splash of raspberry liqueur and a sprinkle of icing sugar, this dessert not only pleases the eye but also tantalizes the taste buds. Perfect for summer picnics or an elegant dinner party, the Rolled Strawberry is sure to impress your guests and leave them begging for seconds!
Ingredients
- 4 Eggs
- 120 g Granulated sugar
- 5 g Vanilla flavor
- 100 g Flour t55
- 5 g Baking powder
- 200 g Strawberry
- 250 g Whipping cream
- 20 g Icing sugar
Steps
Sponge Cake
- Preheat the oven at 175°C.
- Line a baking sheet with baking paper.
- Add 4 eggs, 120 g of granulated sugar in the food processor bowl.
- Mix manual: 6:00min / 37°C / Speed 4.
- Add 5 g of vanilla flavor in the food processor bowl.
- Mix manual: 30sec / 0°C / Speed 3.
- Add 100 g of flour t55, 5 g of baking powder in the food processor bowl.
- Mix manual: 20sec / 0°C / Speed 3.
- Pour the content of the food processor bowl on a baking tray.
- Spread the batter evenly.
- Cook in the oven during 12min.
- Check the cake after 12 minutes and add 3 more minutes if needed.
- Once baked, remove from the oven and let it cool slightly.
Whipped Cream & Assembly
- Wash the food processor bowl.
- Wash, cut into small pieces, and add 200 g of strawberry in a bowl.
- Add 250 g of whipping cream in the food processor bowl.
- Mix manual: 30sec / 0°C / Speed 3.
- Gently unroll the cooled sponge cake.
- Spread the content of the food processor bowl on some dough.
- Spread the Whipping Cream evenly over the unrolled cake.
- Sprinkle the diced Strawberries over the Whipping Cream.
- Carefully roll the cake back up tightly.
- Sprinkle 20 g of icing sugar on the dough.
- Dust the Strawberry Cream Roll with Icing Sugar.
- Setaside the dough in a fridge during 30min.
- Serve Cold.
