Strawberry and Potato Roulade

Separate the eggs, mix the egg yolks with the sugar, vanilla sugar and water. Beat the egg whites briefly (no beaten egg whites) and fold in together with the flour. Spread the dough on a relatively large, greased baking tray and bake at approx. 200 °C for 16 minutes.

Wash the strawberries and cut them into small pieces. Whip the cream, mix in the yogurt and curd and stir in the strawberries. After the sponge cake is baked, remove it from the baking sheet and roll it up with a tea towel while it is still hot (important!) and let it cool down. (The wide side should be rolled up when doing this).

Roll up the cooled sponge cake, spread the strawberry mixture on top and roll up. Serve the sponge roll cold.

Preparation Tip:

Before serving, dust the sponge cake roulade with powdered sugar.

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