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Biscuit roll with strawberry jam

Roger Van Damme

Roger Van Damme

dessert

60

minus

Recipe for

8

person

persons

60

minutes

For the sponge cake roll

175 g egg white (from about 6 eggs)

160 g granulated sugar

140 g egg yolk (from about 7 eggs)

100 g flour

20 g pudding powder

FOR THE STRAWBERRY JAM:

200 g strawberries, cut into pieces

200 g granulated sugar

half a lemon (juice)

For the buttercream

20 cl full-cream milk

1 vanilla pod, scraped out

6 cl cream

125 g granulated sugar

20 g pudding powder

2 egg yolks

240 g butter (room temperature)

FOR THE FINISHING TOUCHES:

100 g strawberries

Fresh whipped cream

EXTRA:

Food processor

Baking mat

Baking paper

Roadmap

Make the sponge cake roll:

Mix the pudding powder with the flour and sieve.
Beat the egg yolks white in the food processor along with the sugar.
Carefully fold the beaten egg whites into the egg yolks and finally mix in the flour and pudding powder mixture.
Spread everything evenly with a spatula on a baking mat and bake for 4 minutes in a preheated oven at 220°C.
Immediately remove the dough from the baking mat so it can't bake further and lightly spread some flour on it. Place a piece of baking paper on top so the dough can cool.

Make the strawberry jam.

Heat the strawberries with the sugar and some lemon juice. Stir frequently and let cook until the jam is syrupy. This takes about half an hour.
Then pour the jam into a clean jar and let it set for half a day.

Make the buttercream:

Slowly bring the milk with the vanilla marrow and vanilla pod to a boil over low heat.
Meanwhile, mix the sugar with the cream and add the pudding powder.
Add the egg yolks and mix gently.
Remove the vanilla pods from the warm milk.
Add a splash of warm milk to the cream mixture and stir well, but slowly.
Now return the milk to the heat and stir in the cream mixture.
Keep stirring until you have a thick pudding.
Now pour into a cold bowl, cover with plastic wrap and refrigerate for 30-40 minutes.
Beat the cooled pudding until smooth.
Whir the butter until fluffy in a food processor and add the pudding little by little.

Finishing.

Spread a thin layer of strawberry jam over the sponge cake.
Trim the edges and roll up.
Then brush the roll with the buttercream.
Decorate the roll sponge with fresh strawberries and tufts of whipped cream.

Want to know more about our strawberries?Learn more about our berries?Learn more about our peppers?Learn more about our specials?Learn more about our cucumbers?Learn more about our tomatoes?Learn more about our cherries?

No items found.

Ingredients

for

8

persons

person

For the sponge cake roll

175 g egg white (from about 6 eggs)

160 g granulated sugar

140 g egg yolk (from about 7 eggs)

100 g flour

20 g pudding powder

FOR THE STRAWBERRY JAM:

200 g strawberries, cut into pieces

200 g granulated sugar

half a lemon (juice)

For the buttercream

20 cl full-cream milk

1 vanilla pod, scraped out

6 cl cream

125 g granulated sugar

20 g pudding powder

2 egg yolks

240 g butter (room temperature)

FOR THE FINISHING TOUCHES:

100 g strawberries

Fresh whipped cream

EXTRA:

Food processor

Baking mat

Baking paper

Fan of this recipe?

View more

Preparation

60

minus

Make the sponge cake roll:

Mix the pudding powder with the flour and sieve.
Beat the egg yolks white in the food processor along with the sugar.
Carefully fold the beaten egg whites into the egg yolks and finally mix in the flour and pudding powder mixture.
Spread everything evenly with a spatula on a baking mat and bake for 4 minutes in a preheated oven at 220°C.
Immediately remove the dough from the baking mat so it can't bake further and lightly spread some flour on it. Place a piece of baking paper on top so the dough can cool.

Make the strawberry jam.

Heat the strawberries with the sugar and some lemon juice. Stir frequently and let cook until the jam is syrupy. This takes about half an hour.
Then pour the jam into a clean jar and let it set for half a day.

Make the buttercream:

Slowly bring the milk with the vanilla marrow and vanilla pod to a boil over low heat.
Meanwhile, mix the sugar with the cream and add the pudding powder.
Add the egg yolks and mix gently.
Remove the vanilla pods from the warm milk.
Add a splash of warm milk to the cream mixture and stir well, but slowly.
Now return the milk to the heat and stir in the cream mixture.
Keep stirring until you have a thick pudding.
Now pour into a cold bowl, cover with plastic wrap and refrigerate for 30-40 minutes.
Beat the cooled pudding until smooth.
Whir the butter until fluffy in a food processor and add the pudding little by little.

Finishing.

Spread a thin layer of strawberry jam over the sponge cake.
Trim the edges and roll up.
Then brush the roll with the buttercream.
Decorate the roll sponge with fresh strawberries and tufts of whipped cream.

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Watch the video

Make the sponge cake roll:

Mix the pudding powder with the flour and sieve.
Beat the egg yolks white in the food processor along with the sugar.
Carefully fold the beaten egg whites into the egg yolks and finally mix in the flour and pudding powder mixture.
Spread everything evenly with a spatula on a baking mat and bake for 4 minutes in a preheated oven at 220°C.
Immediately remove the dough from the baking mat so it can't bake further and lightly spread some flour on it. Place a piece of baking paper on top so the dough can cool.

Make the strawberry jam.

Heat the strawberries with the sugar and some lemon juice. Stir frequently and let cook until the jam is syrupy. This takes about half an hour.
Then pour the jam into a clean jar and let it set for half a day.

Make the buttercream:

Slowly bring the milk with the vanilla marrow and vanilla pod to a boil over low heat.
Meanwhile, mix the sugar with the cream and add the pudding powder.
Add the egg yolks and mix gently.
Remove the vanilla pods from the warm milk.
Add a splash of warm milk to the cream mixture and stir well, but slowly.
Now return the milk to the heat and stir in the cream mixture.
Keep stirring until you have a thick pudding.
Now pour into a cold bowl, cover with plastic wrap and refrigerate for 30-40 minutes.
Beat the cooled pudding until smooth.
Whir the butter until fluffy in a food processor and add the pudding little by little.

Finishing.

Spread a thin layer of strawberry jam over the sponge cake.
Trim the edges and roll up.
Then brush the roll with the buttercream.
Decorate the roll sponge with fresh strawberries and tufts of whipped cream.

Recipe for

8

person

persons

60

minutes

For the sponge cake roll

175 g egg white (from about 6 eggs)

160 g granulated sugar

140 g egg yolk (from about 7 eggs)

100 g flour

20 g pudding powder

FOR THE STRAWBERRY JAM:

200 g strawberries, cut into pieces

200 g granulated sugar

half a lemon (juice)

For the buttercream

20 cl full-cream milk

1 vanilla pod, scraped out

6 cl cream

125 g granulated sugar

20 g pudding powder

2 egg yolks

240 g butter (room temperature)

FOR THE FINISHING TOUCHES:

100 g strawberries

Fresh whipped cream

EXTRA:

Food processor

Baking mat

Baking paper

Roadmap

Find out where your strawberries come from Discover where your berries come from Discover where your cherries come from Discover where your tomatoes come from Discover where your peppers come from Discover where your specialties come from

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