Pudding roll with strawberries

1. Roll base

chicken egg 6 pcs • powdered sugar 2.75 oz (80 g)

Whip the eggs with sugar.

2. 

flour medium 2.75 oz (80 g) • corn starch 0.5 oz (15 g) • baking powder for gingerbread 1 tsp

Add flour,starch, baking powder. Knead the dough, pour on a baking sheet (42x38cm) lined with baking paper.

3. 

Bake for 12-15 minutes at 670°F (355°C) F (355°F (180°C) C).

4. 

After baking, roll the dough and let it cool. It holds better shape after filling with cream.

5. Pudding cream

semi skimmed milk 1,5% 1.1 cup (250 ml) • strawberry Pudding - powder 1.5 oz (40 g) • strawberry syrup 3.25 tbsp (50 ml)

6. 

unsalted butter 3.5 oz (100 g) • strawberries

Stir in the lukewarm milk (rather lightly warm) butter. Put in the fridge to harden (the cream must be easy to spread). Wash the strawberries and cut them into slices.

7. Create the roll

Unroll the roll base and spread pudding cream. Put the slices of strawberries in any amount.

8. 

Wrap the roulade and store it in the cold for 3-4 hours to solidify.

9. 

Before serving, cut and sprinkle the portions on a plate with sifted powdered sugar.