A roulade filled with whipped cream and strawberries/Nimrod Saunders
The roulade contains the common denominator that everyone loves - soft and airy dough, whipped cream and strawberries - and will star as a great family dessert for the weekend.
It is made, believe it or not, from dough in its most basic form, with everything we already know - separating eggs, connecting dry and wet and also comparing textures.
But the small wonder here is the way of baking and the assembly that allow an endless play of colors and flavors, and this is in addition to a significantly shorter preparation and baking time than the bousha - the big sister of the roulade.
Once you understand the patent, it is not easy to prepare and it is good in case guests land on you at short notice.
Soft and airy dough, whipped cream and strawberries.
What more is needed?/Nimrod Saunders
Upgrades and additional offers:
* To chocolate dough you can add a flat spoon of fine cocoa powder + a flat spoon of powder for making chocolate.
You can also grate a little dark chocolate in and then you get a delicate dough dotted with chocolate.
* For those of you who want to combine the roulade as part of a colorful birthday cake or as part of a more festive cake, you can add a handful of colorful candies or a quarter teaspoon of natural food coloring powder to your taste and thus create colorful additions such as: wheels, eyes, flowers, etc.
* Instead of the strawberries, you can combine any other canned or fresh fruit that you like, provided that it is filtered and dried well from unnecessary liquids.
* The taste of the whipped cream can also be enriched by converting vanilla powder to chocolate or strawberry powder.
You can also cut the strawberries/other fruits into tiny cubes and mix with the whipped cream and spread on the dough.
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Ingredients for the recipe
for the dough for 2 roulades
100 grams powdered sugar (1 cup minus two tablespoons)
100 grams ground almonds (cup)
50 grams of white flour (5 tablespoons)
3 eggs L
3 proteins
30 grams of sugar (3 flat spoons)
20 grams of butter
for stuffing
500ml for 38% sweet cream
2 tablespoons of sugar
1 tablespoon instant vanilla pudding
100 grams of fresh washed and dried strawberries
Conversion calculator
Preparation
How do you make a strawberry and whipped cream roulade?
1
The roulade dough: in a medium bowl, mix together the powdered sugar, powdered almonds, flour and eggs, to a uniform mass.
2
In a separate bowl, beat the egg whites with the sugar (if possible by hand) into a swollen, white and shiny mass (there is no need to reach a state of too stiff mass as this will merge with the previous mass).
3
Combine the two bowls by comparing textures (it just sounds complicated): take a little of the light texture - the protein foam - add to the large mass and mix well.
Pour half of the mass of whipped egg whites again and fold gently and with folding movements.
Continue with what remains as above.
4
Add the melted butter into the mixture and gently fold and incorporate it as well.
5
Spray and line a 40x35 baking dish and pour the prepared mixture on it.
Spread the mixture over the entire mold evenly (you can use a large straight plate or a large ladle. A long plastic ruler can also be useful here).
6
Bake for 7-8 minutes in an oven preheated to 165 degrees turbo, until the dough is completely baked (it should reach a gentle and light golden brown and rise 3-5 mm. Small bubbles will appear on the surface that will give the dough an airy appearance).
7
At the end of baking, remove and cool in the pan for about 2 minutes.
Gently roll the dough into a loose roll and let it "get the shape" for 2 minutes.
Return to a flat position.
8
In the meantime, prepare the whipped cream: whip cream, sugar and vanilla powder to a firm and strong foam.
Wrap the bowl in cling film and put in the fridge.
9
Ingredients: spread the whipped cream over the dough evenly and evenly.
Place strawberries cut in half in the lower part and start to roll while exerting light pressure in order to create a tight and stable roll.
You get halfway through the pattern and stop.
Cut close to where we stopped rolling.
Continue to the second round in the same way.
Put in the fridge to cool for an hour.
10
Remove from the fridge and decorate with whatever you like: melted chocolate, what's left of the whipped cream, fresh strawberries, ground coconut, folded pieces, and/or any other addition you find in the pantry.
Gently slice into slices 1-2 cm thick and serve.
Spread the whipped cream over the dough evenly and evenly/Nimrod Saunders
Place strawberries on the lower part of the dough and start rolling/Nimrod Saunders
We reach the half of the pattern and stop/Nimrod Saunders
Cut and continue to Rolda II/Nimrod Saunders
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