Strawberry roll with cream 

The strawberry roll with cream is a delicious dessert for a snack and even better after dinner. If you have strawberries at home and do not know what to do with them, put them in the custard, prepare a quick sponge cake and the dessert is done. Difficult to find someone who refuses a dessert so good and fresh. Let's get busy and see what it takes to prepare it.

INGREDIENTS

For the roll

5 eggs

120 g sugar

120 g flour

1 sachet of vanillin

For the filling

1/2 l milk

5 tablespoons flour

8 tablespoons sugar

4 eggs

200 g strawberries

icing sugar

1 lemon

PROCEDURE

Beat the egg whites with a pinch of salt until stiff. In another bowl, beat the egg yolks with the sugar until the mixture is more toasty and clear. Add the sifted flour and slowly incorporate the whipped egg whites. Stir with slow movements, so that the egg whites do not disassemble. Turn the mixture into a baking tray lined with baking paper, level it with the help of a spatula and bake in a preheated oven at 180 C for about 12 minutes. Remove from the oven, sprinkle with granulated sugar and line with plastic wrap. Separately in a saucepan, heat the milk with the lemon zest. Then in a high bowl, beat the egg yolks with the sugar and add the flour and stir. Once the milk has reached the stamp, incorporate the mixture, remove the lemon zest. Stirring constantly, boil for three minutes. Then let it cool. Remove the plastic wrap from the sponge cake and roll out the prepared cream, stuffed with pieces of strawberries. Roll gently and wrap it in plastic wrap. Let it rest for an hour in the fridge. Serve with icing sugar and chopped strawberries.