|2 tbsp||vanilla sugar|
|1 tsp||baking powder|
|30 g||confectioner's sugar|
Cava Brut Rosé
A sparkling rosé, with its effervescent mouthfeel and notes of fresh berries, is the perfect accompaniment to this heavenly strawberry cream cake.
Preheat oven to 200°C/400°F . Separate egg yolks and whites. In a stand mixer, beat eggs whites until foamy. Add part of the sugar until stiff peaks form.
In a clean bowl, beat together egg yolks, sugar, vanilla sugar, and water.
Sift flour, starch, and baking powder into egg yolk mixture.
Pour batter onto a parchment-lined baking sheet, smooth out, place in preheated oven, and bake at 200°C/400°F for approx. 8 – 10 min. until golden. Remove from oven and set aside.
Sprinkle a bit of sugar on a clean, slightly damp kitchen towel. Place cake on top, remove parchment paper and roll up.
Cut strawberries into slices. In a stand mixer, beat together cream and powdered sugar until doubled in volume and thick.
Make sure your cake has cooled down before you start this step. Spread approx. two-thirds of cream filling on top cake, followed by an even layer of strawberries. Then, roll cake forward using towel.