Strawberry biscuit roll with cream cheese cream

Strawberry season is in full swing, and it's time to please yourself and your family with delicious dessert pastries. A very tender and fragrant biscuit dough roll with the addition of strawberry puree, cream and cream cheese cream and pieces of fresh strawberries will certainly appeal to sweet tooth!

Ingredients

• For test:
• Strawberries - 240 g
• Eggs - 3 pcs.
• Vegetable oil - 45 ml
• Sugar - 150 g
• Flour - 160 g (1 cup with a capacity of 250 ml)
• Baking powder - 6 g
• Vanilla sugar - 1 teaspoon
• Vinegar - 0.5 tsp
• Dye pink or red (optional) - on the tip of a knife
• Salt - 1 g
• For cream:
• Cream cheese - 200 g
• Fatty cream 33-40% (cold) - 130 g
• Powdered sugar - 50 g + for sprinkling biscuit
• Lemon - 1 pc.
• Vanilla sugar - 1 teaspoon
• For filling:
• Strawberries - 60 g
• For decoration:
• Strawberries - 50 g
• White chocolate - 15 g

Directions

1. Prepare all the necessary ingredients.
2. Remove the eggs from the refrigerator in advance - they should be at room temperature.
3. Keep the cream in the refrigerator until needed. I used 40% fat cream.
4. Sift the flour into a bowl. Pour in the baking powder. Stir.
5. Peel the strawberries for the dough from the tails (200 g should remain), cut into pieces and place in the blender bowl.
6. Grind strawberries until smooth. Pour in 50 g of sugar and beat the puree again with a blender.
7. Carefully separate the eggs into whites and yolks and place in different containers.
8. Pour half of the remaining sugar and salt to the yolks. Pour in unscented vegetable oil.
9. Beat the yolks with a whisk or mixer at low speed until smooth and fluffy (about 2 minutes). The yolk mass will be covered with small bubbles.
10. Add the strawberry puree to the beaten yolks. Beat the mass for about a minute.
11. After whipping, the color became less saturated, and I added a couple of drops of pink dye (this is optional). Stir the mixture again until smooth.
12. Preheat oven to 180 degrees.
13. Pour vinegar into the proteins (I have 9%). Beat the whites with a mixer at low speeds until fluffy (it took me about 2 minutes).
14. Combine sugar with vanilla sugar.
15. Pour the sugar into the egg whites in several stages, without ceasing to beat them with a mixer.
16. Beat until stable peaks (4-5 minutes at low speed mixer). If the whites remain in place when turning the bowl, then they are whipped to the desired consistency.
17. Sift flour with baking powder to the yolk mass.
18. Stir until smooth.
19. Now, in two or three stages, add whipped proteins into the dough, each time mixing with circular movements of the shoulder blades.
20. When kneading the dough, try not to disturb the airiness of the whipped proteins.
21. (Unfortunately, after mixing in the proteins, my dough lost its brightness. If you manage to keep the color, share your experience in the comments.)
22. Line a baking sheet with good quality parchment paper.
23. Pour the biscuit dough onto a baking sheet and smooth with a spatula.
24. Send the baking sheet to the preheated oven and bake the strawberry biscuit at 180 degrees for 18-25 minutes (the time depends on the power of the oven and the thickness of the dough - be guided by your oven). During this time, the bottom of the biscuit will lightly brown, and the top will seize.
25. Check the biscuit for readiness: pierce it with a skewer - it should remain dry.
26. Let the finished biscuit rest for 3-4 minutes on the baking sheet.
27. Then lightly dust the hot biscuit with icing sugar so that later it easily separates from the parchment.
28. Together with parchment, carefully roll the biscuit into a roll.
29. Moisten a kitchen towel with water and wring it very well so that it remains only slightly damp.
30. Unroll the roll on a towel, then twist it again together with the towel. Leave to cool completely.
31. Scald the lemon with boiling water to remove the wax coating, and wipe with a towel.
32. With a special knife or a fine grater, remove 5 g of zest (the upper yellow layer of the peel).
33. Squeeze 10-15 ml of juice from the same lemon.
34. To cream cheese, add lemon zest and juice, vanilla sugar and 40 g of powdered sugar.
35. Beat for 2-3 minutes until smooth and creamy.
36. Pour the cold cream into a deep bowl. Pour in the remaining 10 g of powdered sugar.
37. Beat with a mixer until thick (it took me about 1.5-2 minutes).
38. In two additions, fold the whipped cream into the cheese mixture. Mix well with a spatula after each addition.
39. Put the finished cream in the refrigerator for 30-50 minutes so that it cools well.
40. Carefully unfold the biscuit and remove the parchment.
41. Lubricate the cake with chilled cream.
42. Peel the remaining strawberries from the stalks, cut into small pieces and spread over the entire layer.
43. Roll the biscuit with cream and strawberries into a roll.
44. Wrap the roll in cling film or foil and refrigerate for 1-2 hours.
45. To decorate a strawberry biscuit roll, you can simply sprinkle it with powdered sugar, or you can put in a little effort: I suggest using white chocolate and fresh strawberries.
46. Place the chocolate pieces in a disposable piping bag and dip in hot water to melt. Make a small hole in the corner of the bag and pour melted chocolate over the roll, drawing arbitrary patterns.
47. Cut the strawberries into 4-8 pieces and arrange nicely on the roll.
48. Strawberry biscuit roll with butter cream and strawberry pieces is ready.