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Spring baking

Thursday, 8 June 2017

As you may know by now, I am a huge fan of baking and pastries. And in order to find new inspirations I tend to buy a lot of baking books, but I also follow many blogs. One of my all time favorite is Linda Lomelino's website. She knows how to make a cake look good, and that is already an important first step for me who tend to judge a cake from its look. So today, as Summer is approaching, I have decided to share with you one of my favorite Summer time recipe from her blog. Go visit it and give a try to her recipes, sometimes pretty complicated for an amateur, but definitely worth the effort. Her blog is simply heaven for cake lovers. 

I have decided to choose the strawberry cream roll, a desert from my childhood, revisited by this talented blogger. To bake the cake you will need, 

Ingredients for the cake
1 tablespoon of water
140 grammes of granulated sugar + extra for rolling
3 eggs at room temperature
A pinch of salt
1 tablespoon of vanilla sugar
1 tablespoon of baking powder
120 grammes of flour

The Roll Cake
1. Start by mixing the flour, the baking powder, the vanilla sugar and the salt in a bowl and set aside. 
2. Beat eggs and sugar until fluffy and very pale, around 5 minutes. Mix with the flour mixture, add the water and stir until it becomes smooth. Place a baking paper on a roasting pan and sprinkle with sugar before spreading the mixture. Cook it at 200° for around 10 minutes. 

Ingredients for the filling
200 grammes of fresh strawberries + extra for the decoration of the cake
1 cup of heavy whipping cream 
2 tablespoon of vanilla sugar
The zest of one lemon

The Filling
Cut the strawberries in very small pieces.
Whip the cream until soft peaks form, add the lemon zest, the sugar the cut strawberries. Spread the filling over the cake - let it cool down before - and roll it carefully, not too tight. Decorate with extra strawberries, and ENJOY!



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