Finger cake strawberry cream roll
By RutheKuhn
I promised my boys that they would have cream cake after taking a nap, but they found that there was no milk. Thinking of the finger strawberry fresh fruit roll translated by SeeXi, I immediately changed the recipe bit by bit according to my usual habits and put it into action.
Recipe Recommendations
- eggs of 2
- sugar 30g
- low-gluten flour 40g
- corn starch 5g
- white vinegar few drops
- pistachio 5 capsules
- powdered sugar appropriate amount
- white granulated sugar 10g
- strawberry appropriate amount
Steps for Finger cake strawberry cream roll
1
Separate the egg yolk protein, drop white vinegar into the egg white, add white sugar, beat until hard and frothy, add the egg yolk, and quickly stir well.2
Sieve in the flour and corn starch and mix quickly.3
Load the batter into the decoration belt and squeeze out a finger-shaped strip with a round nose.4
Sprinkle with chopped green pistachios.5
Oven at 190 ° C, middle layer, heat for 10-12 minutes, remove and cool, remove, and remove, set aside.6
Add 10g of white sugar to animal cream and stir.7
Wash the strawberries, remove the stalks, and cut the bottom and top flat. Set aside.8
Spread evenly onto the inside of the finger cake and arrange the strawberries neatly.9
Roll it up and shape it, refrigerate it in the refrigerator for at least 30 minutes, remove it from the sieve, decorate with moisture-proof powdered sugar, slice it, and serve.Finger cake strawberry cream roll Make Tips
Refer to the "Finished Product" section above for process photos. 1. Ladyfingers are hard to unmold; if you do not have a non-stick pan, you must line it with high-temperature parchment paper; 2. After rolling the cake, it needs to be refrigerated for at least half an hour so the slices are very neat (I cut mine without refrigerating it because the kids woke up and saw it, clamoring to eat it, resulting in a cut surface that looked like it had been chewed by a dog... lol); 3. Adjust the oven temperature and time according to your own situation; the cake is ready when the surface is slightly yellow.