CREAM AND STRAWBERRY ROLL WITH NUTELLA
The cream and strawberry roll with Nutella is a sweet with fresh and delicious strawberries. A quick strawberry cake with yeast-free sponge cake. Only 7 minutes of cooking in the oven and 2-3 minutes in the pan. This is the time you will spend in the kitchen to make this strawberry cake and fresh cream. What do you say, it can be done?!
Ingredients
FOR THE ROLLED SPONGE CAKE:4 eggs125 g sugar100 g flour
FOR THE FILLING OF THE CREAM AND STRAWBERRY ROLL:250 g strawberries3 tablespoons sugar2 tablespoons lemon juice (or limoncello or Strega)150 g sweetened vegetable cream to whip
TO DECORATE THE CREAM AND STRAWBERRY ROLL WITH NUTELLA:Nutella to tastestrawberries to taste
PREPARING THE STRAWBERRY CREAM
Wash the strawberries, remove the leaves, cut them into cubes and cook them in a non-stick pan with sugar and liqueur (or lemon juice). Allow the strawberries to cool completely (in the refrigerator). Whip the cold cream until stiff. Pour the strawberries into the whipped cream and mix gently from the base upwards. Store the strawberry cream in the refrigerator until ready to use. Start whipping the egg whites and, little by little, always whipping, add 65 g of sugar: you will have to get a firm and fluffy mass. Beat the egg yolks with 60 g of sugar. Add a little egg whites whipped in the mass of egg yolks, stirring gently from bottom to top so as not to disassemble everything. Then add a little flour and incorporate it with the spatula with movements from bottom to top. Continue to incorporate, alternately, a little whipped egg whites and a little flour, until all the ingredients are exhausted. Pour the mass of the sponge cake per roll on the oven tray lined with parchment paper and distribute it evenly. Bake the sponge cake per roll in a preheated oven at 200 °C for about 7 minutes or, in any case, until it is slightly browned. Always check the cooking with the toothpick. Remove the sponge cake from the oven by roll, cover it with a sheet of parchment paper and roll it up on itself starting from the shorter side. Allow the rolled sponge cake to cool completely before stuffing it. Gently roll out the sponge cake and remove it from the parchment paper. Spread the strawberry cream over the entire surface of the sponge cake. Roll up the stuffed sponge cake on itself. Wrap the cream and strawberry roll in parchment paper and let it rest in the refrigerator for 1-2 hours before decorating it. Transfer the cream and strawberry roll to a tray. If the Nutella is too hard, heat it for a few seconds in the microwave or in a bain-marie. Strain the Nutella flush on the surface of the strawberry roll. Finish the decoration with fresh strawberries to taste. Serve the strawberries, cream and Nutella roll immediately, or keep it in the refrigerator until ready to serve. The strawberry and Nutella cream roll keeps in the refrigerator for up to 2-3 days, closed in an airtight container.
The cream and strawberry roll with Nutella is a sweet with fresh and delicious strawberries. A quick strawberry cake with yeast-free sponge cake. Only 7 minutes of cooking in the oven and 2-3 minutes in the pan. This is the time you will spend in the kitchen to make this strawberry cake and fresh cream. What do you say, it can be done?!
Ingredients
FOR THE ROLLED SPONGE CAKE:
4 eggs
125 g sugar
100 g flour
FOR THE FILLING OF THE CREAM AND STRAWBERRY ROLL:
250 g strawberries
3 tablespoons sugar
2 tablespoons lemon juice (or limoncello or Strega)
150 g sweetened vegetable cream to whip
TO DECORATE THE CREAM AND STRAWBERRY ROLL WITH NUTELLA:
Nutella to taste
strawberries to taste
PREPARING THE STRAWBERRY CREAM
Wash the strawberries, remove the leaves, cut them into cubes and cook them in a non-stick pan with sugar and liqueur (or lemon juice). Allow the strawberries to cool completely (in the refrigerator). Whip the cold cream until stiff. Pour the strawberries into the whipped cream and mix gently from the base upwards. Store the strawberry cream in the refrigerator until ready to use. Start whipping the egg whites and, little by little, always whipping, add 65 g of sugar: you will have to get a firm and fluffy mass. Beat the egg yolks with 60 g of sugar. Add a little egg whites whipped in the mass of egg yolks, stirring gently from bottom to top so as not to disassemble everything. Then add a little flour and incorporate it with the spatula with movements from bottom to top. Continue to incorporate, alternately, a little whipped egg whites and a little flour, until all the ingredients are exhausted. Pour the mass of the sponge cake per roll on the oven tray lined with parchment paper and distribute it evenly. Bake the sponge cake per roll in a preheated oven at 200 °C for about 7 minutes or, in any case, until it is slightly browned. Always check the cooking with the toothpick. Remove the sponge cake from the oven by roll, cover it with a sheet of parchment paper and roll it up on itself starting from the shorter side. Allow the rolled sponge cake to cool completely before stuffing it. Gently roll out the sponge cake and remove it from the parchment paper. Spread the strawberry cream over the entire surface of the sponge cake. Roll up the stuffed sponge cake on itself. Wrap the cream and strawberry roll in parchment paper and let it rest in the refrigerator for 1-2 hours before decorating it. Transfer the cream and strawberry roll to a tray. If the Nutella is too hard, heat it for a few seconds in the microwave or in a bain-marie. Strain the Nutella flush on the surface of the strawberry roll. Finish the decoration with fresh strawberries to taste. Serve the strawberries, cream and Nutella roll immediately, or keep it in the refrigerator until ready to serve. The strawberry and Nutella cream roll keeps in the refrigerator for up to 2-3 days, closed in an airtight container.
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