Cake roll with strawberry cream

Name: cake roll with strawberry cream
Cook time: 25 min
Total time: 100 min
Yield: 4
Ingredients: 4 medium sized egg; 100 g granulated sugar; 1 el strawberry lemonade syrup; 1 mespoint salt; 100 g wheat flour; 125 g fresh strawberry; 250 g mascarpone soft cream cheese; 2 el liquid honey; 2 el powdered sugar

Cakerol with strawberries, mascarpone and honey.

Ingredients

Kitchen Stuff

1 baking paper
1 hand blender or food processor

Directions

Preheat the oven to 175 ° C.
Split the eggs. Beat the yolk foamy with the sugar and the lemonade syrup. Beat the egg white stiff with the salt.
Sift the flour and stir through the egg yolk mixture. Carefully squirt the protein through.
Cover a baking sheet with parchment paper and brush with a 2-3 cm thick slice of the batter.
Bake in the middle of the oven in about 15 minutes until golden brown. Let the cake cool for at least 1 hour after baking.
Remove the crowns from the strawberries and cut out the white hard cores.
Puree half of the strawberries with the hand blender or in the food processor and scoop through the mascarpone. Then pour in the honey.
Brush the slice cake with the mascarpone mixture, divide the rest of the strawberries over it (cut the large strawberries into pieces).
Roll the pastry carefully. Sprinkle the cake roll well with icing sugar just before serving.