Ingredients
2 sponge cakes (light roulade)
Step I
- 1 kg cream (30%)
- 50 g sugar
- 500 g Lauretta strawberry filling
- 500 g Lauretta strawberry filling (for stripes)
- 10 g gelatine - soak the gelatine
- 100 ml water
Whisk the cream with the sugar. Gently blend 1/3 of the whipped cream with the Lauretta strawberry filling, stirring carefully to avoid lumps. Add the rest of the cream to the strawberry mixture and mix again.
Step II
- 1.5 kg cream (30%)
- 100 g sugar
- 750 g Lauretta cream filling
- 15 g gelatine - soak the gelatine
- 140 ml water
Repeat the steps as in Step I.
Step III
- 800 g cream (30%)
- 90 g sugar
- 14 g gelatine - soak the gelatine
- 80 g water
Whisk the cream with the sugar and blend it with the soaked gelatine.
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Preparation
- Recipe for a 40 x 60 cm baking tin
- Put 500 g of the Lauretta strawberry filling (Step I) onto the sponge cake layer using a piping bag. Pipe the filling to form diagonal stripes, keeping a 3 cm distance between the stripes. Add the strawberry mixture (Step I) blended with gelatine (10 g gelatine and 100 g water) and cover with the other sponge cake (you can soak it beforehand). Repeat the same steps with the cream frosting.
- Decorate the cake with whipped cream (Step III) rosettes.
