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🍰 Esponjosa Rolade de Fresa

328 kcal · 30 min · 4 raciones

Esponjosa Rolade de Fresa Cocina gratis con la app MyFoody →

Ingredientes

Preparación

  1. 1. Preheat the oven to 170 degrees top and bottom heat.
  2. 2. Insert the whisk into the mixing container.
  3. 3. Add the eggs, 125 grams of sugar and the vanilla sugar to the container.
  4. 4. Whisk the ingredients for 5 minutes at level 3 at 37 degrees.
  5. 5. Then beat the mixture for another 5 minutes at level 4.
  6. 6. Add flour, cornstarch, baking powder and a pinch of salt.
  7. 7. Gently fold in the dry ingredients for 20 seconds at level 3.
  8. 8. Line a baking sheet with baking paper.
  9. 9. Pour the batter onto the sheet and smooth it out.
  10. 10. Bake the batter for about 15 minutes in the oven.
  11. 11. Lay a clean, damp kitchen towel on the work surface.
  12. 12. Dust the towel with a tablespoon of sugar.
  13. 13. Immediately turn the hot sponge cake onto the towel.
  14. 14. Brush the baking paper with cold water.
  15. 15. Carefully peel the baking paper off the sponge cake.
  16. 16. Roll up the hot sponge cake together with the towel.
  17. 17. Let the roll cool down.
  18. 18. Soak the gelatin in cold water.
  19. 19. Wash the strawberries and remove the green stems.
  20. 20. Cut the strawberries into small cubes.
  21. 21. Wash the lemon with hot water.
  22. 22. Grate about one teaspoon of lemon zest.
  23. 23. Cut the lemon in half and squeeze out the juice.
  24. 24. Beat the cold whipping cream stiff for 3 minutes at level 3.
  25. 25. Transfer the whipping cream to a separate bowl.
  26. 26. Lightly squeeze out the soaked gelatin.
  27. 27. Warm the gelatin in the mixing container with two tablespoons of lemon juice for 1 minute at 70 degrees at level 2.
  28. 28. Add three tablespoons of whipping cream and the lemon zest to the container.
  29. 29. Mix the mixture for 10 seconds at level 2.
  30. 30. Gently fold the gelatin mixture into the remaining cream.
  31. 31. Gently fold the strawberry cubes into the cream.
  32. 32. Carefully unroll the cooled sponge cake.
  33. 33. Distribute the strawberry cream evenly on the sponge cake.
  34. 34. Roll up the sponge cake again using the kitchen towel.
  35. 35. Place the roll in the refrigerator for at least one hour.
  36. 36. Sprinkle the finished roll with icing sugar to taste.

Nutrición por ración