Rolled Strawberry Yogurt Sponge Cake
Cake
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Cook Time
4 h
Servings
12
Difficulty
Medium
Prep Time
60 Min
This Thermomix® recipe for Rolled Strawberry Yogurt Sponge Cake is ready in 4 h and yields 12 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.
Description
This rolled strawberry yogurt sponge cake is a real eye-catcher on any coffee table! I especially like to make it in spring and summer when the strawberries are fresh and aromatic. The sponge cake base is fluffy and light, the yogurt cream is refreshing, and the strawberries provide a fruity note. The preparation takes some time, but the result is well worth it. A perfect dessert for special occasions or just to enjoy. If you like, you can use a few fresh mint leaves for decoration.
Ingredients (12 ingredients)
-
4 piece Eggs (Gr. M)
-
1 pinch Salt
-
150 g Sugar
-
2 Pck. Vanilla sugar
-
100 g Flour
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1 gestr. TL Baking powder
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6 Blatt white Gelatin
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500 g Strawberries
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250 g Whole milk yogurt
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1 tsp Lemon juice
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300 g Whipping cream
-
250 g Whipping cream
Preparation (12 steps)
Separate eggs and whisk egg white until stiff
Line a baking sheet (approx. 35 x 40 cm) with baking paper. Separate eggs. Put egg white, 4 tbsp cold water and 1 pinch of salt into the mixing bowl and whisk until stiff with the butterfly inserted for 3 min/speed 3.5. Gradually add 100 g sugar and 1 packet of vanilla sugar.
Stir in egg yolks and fold in flour
Remove the butterfly. Add egg yolks individually to the mixing bowl and stir in for 20 sec/speed 3. Mix flour and baking powder, sift over and carefully fold in with the spatula.
Bake sponge cake
Spread the dough on the prepared baking sheet. Bake in the preheated oven (electric oven: 200 °C/convection oven: 175 °C/gas: see manufacturer) for approx. 10 minutes. (This step takes place outside the Thermomix)
Roll sponge cake and let cool
Immediately turn the sponge cake onto a tea towel sprinkled with 2–3 tbsp of sugar. Carefully peel off the baking paper. Roll up the sponge cake plate with the tea towel from the long side. Let cool. (This step takes place outside the Thermomix)
Puree strawberries
Soak gelatin in cold water. Wash and clean strawberries. Place 250 g strawberries in the mixing bowl and puree for 15 sec/speed 8.
Prepare yogurt cream
Put strawberry puree, yogurt, lemon juice and 50 g sugar in the mixing bowl and mix for 20 sec/speed 3.
Dissolve and stir in gelatin
Squeeze out the gelatin and dissolve in a small saucepan over low heat. Stir in 3 tbsp yogurt cream and then add to the rest of the cream in the mixing bowl. Stir for 10 sec/speed 3.
Refrigerate yogurt cream
Refrigerate the yogurt cream for approx. 15 minutes until it begins to gel. (This step takes place outside the Thermomix)
Whip cream
Put 300 g cream in the mixing bowl and whisk until stiff with the butterfly inserted for 2 min/speed 3.5.
Fold in cream
Remove the butterfly. Carefully fold the whipped cream into the yogurt cream with the spatula.
Fill and roll sponge cake
Unroll the sponge cake. Spread with strawberry cream, leaving approx. 2 cm edge free all around. Roll up the sponge cake, refrigerate for approx. 3 hours. (This step takes place outside the Thermomix)
Whip cream and decorate roll
Cut the remaining strawberries into very thin slices. Put 250 g cream and 1 packet of vanilla sugar into the mixing bowl and whisk until stiff with the butterfly inserted for 2 min/speed 3.5. Spread the roll with it, cover with strawberry slices. (This step takes place outside the Thermomix)
Finished cooking? Great! 🎉
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Created by
Julia Dubois
4
Rezepte
0
Kochbücher
Allergens
- Cereals containing gluten
- Eggs
- Milk
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