Biscuit roll with strawberries

Delicious homemade cakes, hit of the summer season - biscuit roll stuffed with whipped cream with strawberry puree! Preparing such a roll is simple, and the taste is in no way inferior to the most exquisite cake!

Ingredients

• For the biscuit:
• Flour - 50 g
• Potato starch -50 g
• Eggs - 3 pcs.
• Sugar - 150 g
• Salt - 1 pinch
• For filling:
• Strawberries - 200 g
• Cream 33% fat - 300 ml
• Sugar - 50 g
• Gelatin - 8 g
• Water - 100 ml

Directions

1. First prepare the biscuit for the roll. Separate the egg whites from the yolks and beat them with sugar and a pinch of salt until strong peaks, with a mixer or in a kitchen machine.
2. While beating the egg whites at low speed, add egg yolks one at a time to the protein mass.
3. Then sift the flour mixed with starch into the egg mixture. Mix the dry ingredients with a spatula in a circular upward motion. The dough should be light and airy.
4. Cover the baking sheet with a sheet of baking parchment. Put the biscuit dough on it and spread it over the entire surface to make a rectangular layer.
5. Bake the biscuit in a preheated oven at 180 degrees for about 10 minutes. Drag the finished biscuit, along with the sheet, from the baking sheet to a clean kitchen towel.
6. Immediately roll the hot biscuit, along with the parchment paper and towel, into a roll.
7. Now start preparing the filling for the roll. Pour the gelatin into a small bowl and cover with cold water. Let it swell for 5 minutes, then heat until the granules dissolve in the microwave or over low heat.
8. Wash the strawberries, remove the tails, dry the berries.
9. Transfer the strawberries to a blender, add sugar.
10. Turn the strawberries with sugar into a smooth puree.
11. Pour the strawberry puree into a bowl, stir in the gelatin mixture.
12. Whip the cold cream until firm with a mixer or in a kitchen machine.
13. Stir strawberry puree with gelatin into whipped cream.
14. Carefully unroll the roll, remove the sheet of parchment, put all the filling on the biscuit and distribute, slightly stepping back from the edges.
15. Then roll up the biscuit roll with strawberries and cream again, wrap it with parchment. Place the roll in the refrigerator for at least 1 hour to thicken the filling.
16. Ready biscuit roll can be sprinkled with powdered sugar before serving.
17. Cut the biscuit roll with strawberries and cream and serve as a dessert.
18. Enjoy your meal!