Servings: 8

Time for preparing: 1 hour

INGREDIENTS:

chicken eggs 6 pcs.

sugar 150 g

wheat flour 80 g

potato starch 20 g

Strawberry 200 g

cream 33% (plus some cream for garnish) 250 ml

gelatin 10 g

lemon juice 1 tbsp.

PREPARATION:

Separate the whites from the yolks. Whisk the whites and 50 g of sugar into a fluffy mass. Mix the yolks separately, another 50 g sugar and 1 tbsp. a spoonful of hot drinking water. Whisk with a mixer until fluffy.

Stir in sifted flour, starch and whipped whites to the yolk mixture. Stir. Take a rectangular piece of baking paper, place on a baking sheet and place the dough on top, flatten with a spatula.

Place the baking sheet in an oven preheated to 200 ° C and bake for 10 minutes. Sprinkle 20 g of sugar on a clean kitchen towel, fold the biscuit cake onto it.

Lightly moisten the baking paper that will be on top of the crust with drinking water and carefully remove from the dough. Roll the cake together with a towel and let cool in this form.

For the filling, soak the gelatin as directed on the package. Chop the berries, set aside half, add 30 g of sugar, lemon juice and puree with a blender.

Heat the puree and dissolve the gelatin in it. When the mixture begins to solidify, add the whipped cream to it. Unfold the roll, brush with cream, lay out the strawberry slices (leave some for decoration).

Roll up the roll again, put in the refrigerator for 2 hours. Sprinkle with powdered sugar, garnish with whipped cream and pieces of berries.