Strawberry-Mascarpone-Biscuit Roll

Name: Strawberry-Mascarpone-Biscuit Roll
Cook time: 45 min
Total time: 45 min
Yield: 10
Ingredients: 300 g Strawberries; 5 TABLESPOONS Icing sugar; 3 Eggs (size M); 75 g Sugar; 75 g Flour; 1 TEASPOON Baking Powder; 400 g Mascarpone; 2 TABLESPOONS Sherry; 3 TABLESPOONS Strawberry Jam; 7-10 Tbsp Sugar; baking paper

AUTHOR
Leta Marks

DIFFICULTY
very easy

RATING

The airy strawberry biscuit roll with fresh fruit and creamy mascarpone filling is the perfect summer cake.

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 10

300 g Strawberries
5 TABLESPOONS Icing sugar
3 Eggs (size M)
75 g Sugar
75 g Flour
1 TEASPOON Baking Powder
400 g Mascarpone
2 TABLESPOONS Sherry
3 TABLESPOONS Strawberry Jam
7-10 Tbsp Sugar
baking paper

Directions

1
Wash, clean and halve the strawberries. Dust the strawberries, except for some for decoration, with 2 tablespoons of icing sugar and mix.
2
Beat the eggs and sugar with the whisk of the hand mixer until creamy. Mix flour and baking powder, sieve onto the egg cream and fold in carefully. Put the sponge mixture on a baking tray lined with baking paper.
3
Spread to form a rectangle (approx. 24 x 30 cm). Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 12 minutes. Take out the sponge cake and turn out on a tea towel sprinkled with sugar. Peel off the paper. Roll up the sponge cake with the help of the tea towel and let it cool down.
4
Pour the strawberries into a sieve and collect the syrup. Mix the mascarpone, 2 tablespoons of icing sugar, sherry and 1 tablespoon of the strawberry syrup you have collected. Unroll the sponge cake, spread with strawberry jam. Spread the mascarpone cream on top and spread the strawberries on the cream. Roll up the sponge cake and refrigerate for at least 1 hour.
5
Place the strawberry biscuit roll on a cake plate, dust with 1 tbsp. icing sugar and decorate with the remaining strawberries.