Luxe Beat Magazine DECEMBER 2014 | Page 73

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! www.scarts.com.sv 73