Strawberry roulade

1. 

chicken egg 4 pcs • powdered sugar 3.5 oz (100 g)

Beat the eggs with sugar.

2. 

flour medium 2 oz (60 g) • corn starch 0.5 oz (15 g)

Add flour and corn starch. With kitchen whisk make the batter and pour on the baking tray covered with baking paper.

3. 

Bake at 355°F (180°C) for 15 minutes.

4. 

strawberries 14 oz (400 g)

Wash the strawberries and cut into the small pieces.

5. 

powdered sugar 3 tbsp

In a saucepan mix the strawberries with sugar, let it stand for a while. Thereafter bring to the boil and stirring ocassionally cook the strawberries.

6. 

strawberry Pudding - powder 1 tbsp • semi skimmed milk 1,5% 4.75 tbsp (70 ml)

Stir the custard powder in a milk, add this mixture into the strawberries. Blend it.

7. 

gelatin 1.75 oz (50 g) • strawberries 5.25 oz (150 g)

Prepare the gelatin in a smaller bowl according to the instructions on the package. Stir it together with strawberry pieces into the warm mixture of cooked strawberries. Blend and let it cool.

8. 

Spread the filling over the baked base, roll it up and let it harden in fridge for cca 2 hours.