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Cake roll with strawberry cream
Cakerol with strawberries, mascarpone and honey.
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Ingredients
Directions
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Preheat the oven to 175 ° C.
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Split the eggs. Beat the yolk foamy with the sugar and the lemonade syrup. Beat the egg white stiff with the salt.
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Sift the flour and stir through the egg yolk mixture. Carefully squirt the protein through.
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Cover a baking sheet with parchment paper and brush with a 2-3 cm thick slice of the batter.
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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.
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Remove the crowns from the strawberries and cut out the white hard cores.
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Puree half of the strawberries with the hand blender or in the food processor and scoop through the mascarpone. Then pour in the honey.
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Brush the slice cake with the mascarpone mixture, divide the rest of the strawberries over it (cut the large strawberries into pieces).
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Roll the pastry carefully. Sprinkle the cake roll well with icing sugar just before serving.
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Nutrition
525Calories
Sodium19% DV445mg
Fat40% DV26g
Protein32% DV16g
Carbs19% DV58g
Fiber44% DV11g
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