Swiss Roll (4 Servings)
i sweet
Cake:
200g vanilla sponge cake flour
40ml water
2 eggs
2g vanilla
Mousse Cream:
125g vanilla mousse
150ml milk
125g strawberry filling
Parchment paper
Instructions:
Beat the vanilla sponge cake flour with the eggs, water, and vanilla until the mixture doubles in volume.
Spread in a 30x20cm baking pan and bake at 200°C for 10 minutes.
Beat the cream with the milk to achieve a firm consistency.
Add the strawberry filling on top of the cake and spread the mousse cream over it.
Roll it up and refrigerate to set.
Cut into even slices and serve.
200g vanilla sponge cake flour
40ml water
2 eggs
2g vanilla
Mousse Cream:
125g vanilla mousse
150ml milk
125g strawberry filling
Parchment paper
Instructions:
Beat the vanilla sponge cake flour with the eggs, water, and vanilla until the mixture doubles in volume.
Spread in a 30x20cm baking pan and bake at 200°C for 10 minutes.
Beat the cream with the milk to achieve a firm consistency.
Add the strawberry filling on top of the cake and spread the mousse cream over it.
Roll it up and refrigerate to set.
Cut into even slices and serve.