Fresh local strawberries are plentiful in your local grocery and farmers
market and what better way to showcase them than in an easy delicious
dessert like my Strawberry Shortcake Roll?
Once you get the hang of
making this light and delicious sponge cake, the skies the limit.
I have been dreaming about Strawberry Shortcake since I started seeing
those plump juicy berries appear at the supermarket and just making a
traditional strawberry shortcake didn’t seem to do justice to those
beautiful strawberries.
Ingredients:
7 yolks
7 egg whites
150 gr sugar
150 gr 00 flour
1 pinch of salt
Lemon peel
Filling:
Whipping cream
strawberries
Preparation:
Beat the egg whites until stiff, then add the salt, lemon zest and sugar.
Ingredients:
7 yolks
7 egg whites
150 gr sugar
150 gr 00 flour
1 pinch of salt
Lemon peel
Filling:
Whipping cream
strawberries
Preparation:
Beat the egg whites until stiff, then add the salt, lemon zest and sugar.
When the egg white is foamy, add the yolks. Finally add the flour. Roll out the dough on a rectangular baking tray and bake at 400°F (200°) for 9 minutes.
Then roll the dough and put it in the fridge for 30 minutes.
Then stuff it and leave it in the freezer for 30 minutes.
