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Ingredients:
- 6 eggs, size “M”
- 144 g confectioners sugar
- 144 g it’s us miklos universal flour mix
- 18 g hot water
- 12 g vanilla sugar
Filling:
- strawberry jam or raspberry jam to taste
- 300 ml milk / plant-based drink
- 40 g vanilla pudding
- 6 tbsp sugar
- 2 dl heavy cream / plant-based heavy whipping cream
- strawberries
Preparation:
- Whisk together the eggs, the confectioners sugar and vanilla sugar until frothy.
- Add the hot water, sift in the flour to the wet ingredients and carefully stir the batter until it is nice and smooth.
- Preheat the oven to 170°C, line a baking sheet with parchment paper and bake the cake for about 20-22 minutes.
- While the cake bakes, prepare a lightly damp rag to roll the cake in as soon as it comes out of the oven. You can also sprinkle the rag with granulated sugar if you wish to help prevent it from sticking. If you don’t want to use a rag, simply use parchment paper to roll it up.
- Let the cake sit and cool for about an hour.
- While the cake cools you can prepare the filling: whisk the pudding powder, the sugar and the milk until lumpfree, then cook it until thick and creamy. While it is still hot, mix in the heavy cream with a hand whisk and cool it down.
- Once the cake has cooled, fill it first with some jam, then with the cream filling until it is evenly spread, then sprinkle it with the chopped strawberries.
- Roll the cake then chill for about 1-2 hours then sprinkle its top with confenctioners sugar.
Enjoy!
