Red casts a spell on me! With red berries, like strawberries or raspberries I cannot resist, what about you? Sunday coffee or tea without cake is a no go. My family is fond of Sunday cakes. Roulades are made within no time. They can be filled with lots of ingredients. Most of them are stored anyway. Savory versions also delight the guests.
Strawberry Raspberry Roulade, vegetarian
To make the dough, separate the eggs. Place the egg white in a bowl and the yolk into another. Add the sugar and a dash of salt to the yolk and mix until creamy. Then add the flour. Combine all ingredients. Prepare a baking sheet with parchment paper. Apply the dough on top. Bake in the preheated oven at 180°C for 10-12 minutes or baked through.
Meanwhile, cut the strawberries into cubes. Place them into a pan. Add preserving sugar and lemon rind. Cook on medium heat for 10 minutes. Remove the pan from the heat.
Whip the cream. Add vanilla sugar. Store the cream in the fridge.
Prepare a tea towel. Sprinkle cold water on top. Add sugar. Overturn the baked dough upside down on the tea towel. Remove carefully the parchment paper. Then roll the dough carefully out with the tea towel and allow to rest for some minutes.
Meanwhile combine the whipped cream with the strawberries. Add fresh raspberries. Roll the dough out and apply the filling on top. Roll the dough around the filling. Place the roulade on a plate. Apply the remaining whipped cream on top. Garnish with shredded meringues, raspberries and peppermint leaves. Store in fridge for one hour.
Shopping list for 1 strawberry raspberry roulade for 4 serves: 125 g or 4 oz. flour, 125 g or 4 oz. sugar, 5 eggs, 1 dash salt, 4-5 tbsp. vanilla sugar, peppermint leaves, 200 g or 7 oz. strawberries, 200 g or 7 oz. raspberries, 1-2 cups whipped cream, 4 meringues, 5 tbsp. preserving sugar, 1 lemon.
Bon appetite, enjoy the sweet strawberry raspberry roulade, yours Chef’s Handyman team.