- Strawberries - 200 Grams
- Sugar sand - 150 Grams
- Starch - 50 Grams
- Egg whites - 3 pieces
- Salt - 0.25 teaspoons
- Wheat Flour - 50 Grams
- Egg yolk - 3 pieces
- Cream - 500 Milliliters
- Gelatin - 8 Grams
1. To prepare the sponge cake we separate the proteins from the yolks and beat them with sugar (white foam should turn out). We beat, gradually increasing the speed. When the yolks whiten, pour the sugar, whisk until the sugar dissolves completely. We remove the proteins in the refrigerator. 2. In the proteins add a pinch of salt and whisk to a strong white foam. We beat, gradually increasing the speed. Sugar is poured, when the proteins stop increasing their volume. Add the vanilla sugar. 3. Mix the starch and flour into the yolks. Mixer mix. Mix the whipped whites with a spoon. Biscuit dough spread on a baking sheet. Bake for seven to ten minutes, at a temperature of 200 degrees. Together with the paper, we fold the cake and roll it into the refrigerator. 4. In boiled cold water (half glass), leave gelatin (a tablespoon), let's leave for 15 minutes. Blend strawberries with a blender and add sugar. Gently heat gelatin. We give it a little cool and mix it with strawberries. 5. Whip the cream, take the fatty and cold. Well, if you hold them in the refrigerator before that. Cold water poured into a large container and add ice. Whip cream in a smaller capacity. Cream should become very thick. Add the strawberry jelly and mix well with a mixer. Roll the roll and spread it with cream, then turn off again. 6. We remove the roll for one hour in the refrigerator. The dish is ready.
Servings: 8