Epicure
in the middle (already seasoned),
the mushrooms on top.
Bake in the oven 400°F 15-20mins
until brown and cooked.
Strawberry Swiss Roll
When I was a kid, my mother
always made for Christmas the
traditional chocolate rolling cake,
looking like a piece of wood, for
Santa Claus to place by the
fireplace! I propose for you
a lighter cake, with pastry
cream and strawberries.
Serves 10
Sponge cake
4 eggs
125g sugar
75g flour
Strawberry sauce
200g fresh strawberry
½ lemon (juice)
100g icing sugar
Pastry cream
500ml milk
4 egg yolks
100g sugar
1tsp vanilla
Decoration
1lb fresh strawberries
Prepare the sponge cake
Prepare the tray with greaseproof
paper, melted butter and flour.
In a bain marie, whip the eggs and
sugar until warm. Keep beating,
using the mixing bowl – Gently add
the flour – Display on the baking
tray and cook 5mins at 385°F.
Prepare the strawberry sauce
Blend strawberries, icing sugar and
lemon juice.
Prepare the pastry cream
Boil the milk. Mix egg yolk and
sugar. Add flour. Then the milk
and cook 2 minutes mixing with
a whisk.
Decorate the cake
Using a brush, flavor the sponge
cake with strawberry sauce. With
a spatula, arrange the pastry
cream on the surface. Decorate
with strawberries. Roll the cake
using greaseproof paper.
Refrigerate 15 minutes. Use
fresh strawberry and strawberry
sauce for the presentation.
Bon Appétit!
Happy Holidays to you all!
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