Ingredients:
500 g strawberries
1 teaspoon lemon balm
1 teaspoon mint leaves
Some lemon balm and mint leaves to decorate
4 medium-sized eggs
125 g sugar
75 g flour
50 g cornstarch
1 pinch of baking powder
500 g cream
75 g powdered sugar
1 packet of vanilla sugar
2 packets of cream stiffener
Water
Preparation:
Wash the strawberries, remove the green ones, quarter them in half and then puree them. Prepare the lemon balm and peppermint leaves ready for cooking and then chop finely.
Beat the eggs and 3 tablespoons of hot water until foamy, then continue beating and add the sugar. Add flour, starch and baking powder and mix the dough until smooth. Spread the dough onto a baking tray lined with baking paper and bake in a preheated oven at 220 degrees Celsius (top and bottom heat) for 10 to 15 minutes.
Then take it out and immediately turn it out onto a cloth sprinkled with sugar. Brush the baking paper with cold water and carefully peel it off. Roll up the sponge cake with the towel and let it cool.
Beat the cream, powdered sugar, vanilla sugar and cream until stiff. Add strawberries, strawberry puree and herbs to half of the cream.
Carefully roll up the sponge cake, spread it with strawberry cream and roll it up again. Spread with the remaining cream and decorate with lemon balm and mint leaves.
The strawberry roll with lemon balm and mint is ready.
Enjoy your meal.