Preparation: 30 mins
Cooking: 8min
Ingredients for 6 people
For the cookie:
– 4 eggs
– 100 g of sugar
– 100g of flour
– 25 g melted semi-salted butter
For garnish:
– 175 g of strawberries
– 150 g of mascarpone
– 50 g Philadelphia cream cheese
– 25 g of sugar
For the syrup:
– 4 tbsp. at s. cane sugar syrup
– 2 tbsp. at s. water
Preperation :
In a bowl, whisk the egg yolks and sugar until the mixture thickens and is very smooth.
Add the flour, mix, add the melted butter and mix again.
In another bowl, beat the egg whites.
Add 1/3 of the egg whites and whisk.
Gently fold in the rest of the egg whites using a spatula.
Pour on a silicone plate or on a baking sheet covered with baking paper (35 by 25 cm).
Level the surface with a spatula and bake for 8 minutes in a preheated oven at 180°C. Heat the syrup ingredients.
In a bowl, mix the mascarpone, cream cheese and sugar.
Wash the strawberries, dry them, hull them and cut them in half.
Take the biscuit out of the oven, lay a damp tea towel over it.
Flip the biscuit using a plate.
Remove the silicone plate.
Brush the biscuit with the hot syrup.
Roll the biscuit in the damp cloth. Let cool for 30 minutes.
Unroll the cake, spread the cream with a spatula.
Arrange the strawberries on the surface.
Roll up the biscuit and put it in the fridge for at least 1 hour.
Serve with strawberries. This cake will keep for 2 days in the fridge in an airtight container.
