Strawberry Roulade
Serves: 2
Jadyn Kohler
1 January 1970
Based on User reviews:
48
Spice
44
Sweetness
53
Sourness
39
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
Directions:
1
1 To make the filling, rinse the strawberries
2
Select 4 or 5 of the best berries to use for decoration and refrigerate them
3
Hull and slice the remaining berries
4
Combine the sliced berries with the sugar, kirsch, and lemon juice in a bowl and refrigerate for 1 hour
5
2 Drain the berries, reserving the juice
6
In a medium bowl, whip the cream with the vanilla
7
Fold in the berries
8
3 To assemble, remove the paper from the bottom of the gênoise and place the layer right side up on a clean piece of paper
9
Moisten the layer with the reserved strawberry juices
10
Spread with the filling and roll it up, wrapping it tightly in the paper
11
Place the roll in the freezer on a baking sheet while you prepare the meringue
12
4 Preheat the oven to 400°F
13
5 Whisk the egg whites and sugar in the bowl of an eclectic mixer, place over a pan of simmering water, and whisk until the egg whites are hot and the sugar is dissolved
14
Attach to the mixer and beat with the whip attachment on medium speed until cooled
15
6 Place the cake roll on a baking sheet and cover with meringue, reserving a little meringue for decoration
16
Pipe several rosettes of meringue along the top
17
Dust the meringue with confectioners' sugar
18
7 Place the cake on the center rack in the oven to color the meringue, about 1 to 2 minutes; turn the pan several times so the meringue colors evenly
19
Cool, then chill the roll
20
8 Trim the ends of the cake on a diagonal
21
Slide the roulade onto a platter and decorate with the reserved strawberries
22
1 To make the filling, rinse the strawberries
23
Select 4 or 5 of the best berries to use for decoration and refrigerate them
24
Hull and slice the remaining berries
25
Combine the sliced berries with the sugar, kirsch, and lemon juice in a bowl and refrigerate for 1 hour
26
2 Drain the berries, reserving the juice
27
In a medium bowl, whip the cream with the vanilla
28
Fold in the berries
29
3 To assemble, remove the paper from the bottom of the gênoise and place the layer right side up on a clean piece of paper
30
Moisten the layer with the reserved strawberry juices
31
Spread with the filling and roll it up, wrapping it tightly in the paper
32
Place the roll in the freezer on a baking sheet while you prepare the meringue
33
4 Preheat the oven to 400°F
34
5 Whisk the egg whites and sugar in the bowl of an eclectic mixer, place over a pan of simmering water, and whisk until the egg whites are hot and the sugar is dissolved
35
Attach to the mixer and beat with the whip attachment on medium speed until cooled
36
6 Place the cake roll on a baking sheet and cover with meringue, reserving a little meringue for decoration
37
Pipe several rosettes of meringue along the top
38
Dust the meringue with confectioners' sugar
39
7 Place the cake on the center rack in the oven to color the meringue, about 1 to 2 minutes; turn the pan several times so the meringue colors evenly
40
Cool, then chill the roll
41
8 Trim the ends of the cake on a diagonal
42
Slide the roulade onto a platter and decorate with the reserved strawberries