Strawberry roll cake photo

Strawberry roll cake

by Grégory Soulavie

 

Ingredients

3 cakes of 18 cm

  • Mascarpone vanilla cream
  • Biscuit roulade

  • Almond crumble

  • Compote of strawberries

  • Whipped cream for decoration

Preparation

Mascarpone vanilla cream

  • 10 g water 
  • 2 g gelatin powder 200 bloom 
  • 60 g liquid cream 35%
  • 65 g mascarpone  
  • 8 g vanilla extract with seeds 
  • 30 g sugar 
  • 180 g liquid cream 35% 

Soak the gelatin in cold water.

In a pan, bring to boil the 60 g of liquid cream.

Add the softened gelatin.

Add the mascarpone, the vanilla extract and the sugar.

Mix.

Pour the 180 g liquid cream into the pan.

Mix.

Put into the refrigerator for 3 hours at 4°C.

Whisk the mascarpone vanilla cream. 

Biscuit roulade

  • 60 g egg yolk
  • 140 g whole eggs            
  • 130 g  sugar          
  • 90 g egg white
  • 20 g sugar
  • 30 g flour
  • 30 maïzena           

Whisk the egg yolks, the eggs and the sugar.

Beat the egg whites with the sugar.

Mix both gently.

Add the previously sieved flour and the maïzena. 

Spread onto a baking sheet of 40 x 60 cm.

Bake in the oven at 180°C for 8 minutes. 

Almond crumble

  • 45 g butter
  • 50 g sugar
  • 60 g flour
  • 15 g almond powder
  • 1,8 g cacao butter in powder

Whip the butter, the sugar, the flour and the almond powder with the flat beater.

Spread onto a baking sheet of 2,5 millimeter.

Bake at 165°C for 10 minutes.

Let cool down the almond crumble to 45°C.

Mix with the flat beater in order to obtain flakes.

Add the cacao butter in powder (1,5 g for 100 g baked almond crumble)

Mix well in order to coat the almond crumble.

Spread onto the baking sheet and let cool down.

After total crystallization of the cacao butter, put in a hermetic box. 

Compote of strawberries

  • 15 g water
  • 3 g gelatin powder 200 bloom
  • 390 g strawberry puree
  • 10 g lemon juice
  • 80 g sugar
  • 5,5 g Pectine X58

Soak the gelatin in cold water.

In a pan, heat up the strawberry puree and the lemon juice.

Mix the sugar and the pectine X58 and add it to the puree.

Bring to boil.

Fold in the soften gelatin and mix.

Keep at room temperature.

Whipped cream for decoration

  • 300 g liquid vegetal cream
  • 200 g liquid cream 35%
  • 35 g icing sugar

Mix all the ingredients.

Whip the cream firmly.

Finishing

Decoration

  • 15 pcs fresh strawberries
  • 300 g black chocolate cover 70%
  • 90 g neutral warm nappage
  • 3 x 3 cm golden leaves

 

Construction

Spread the strawberry compote on the baked sides of the biscuit roulade.

Let cool down in the refrigerator to 4°C.

Spread the mascarpone vanilla cream on the strawberry compote.

Let cool down in the refrigerator to 4°C.

Scatter the 60 g of almond crumble over the whole length on the mascarpone cream.

Roll regularly the cake.

Put in the freezer.

Cover the cake with the whipped cream (for decoration) using a piping bag.

Freeze.

Cut 3 bûches of 18 cm long.

Decorate with whipped cream, strawberries and black chocolate and finalize with some drops of neutral nappage on the strawberries and some golden leaves.

Product used

Strawberry puree
Strawberry photo

packaging: 1 kg