+For the biscuit: – 4 eggs – 100 g sugar – 100 g flour – 25 g half-salted melted butter For the filling: – 175 g strawberries – 150 g mascarpone – 50 g Philadelphia cream cheese – 25 g +sugar For the syrup: – 4 tbsp. to art. cane sugar syrup – 2 tbsp. to art. water
In a bowl, whisk the egg yolks and sugar until the mixture thickens and is very smooth. Adding flour, mix, adding melt butter & mixing again. In bowl, beat the egg whites. Add 1/3 of the egg whites and whisk. Fold in rest of egg whites with spatula. Pour onto a silicone baking sheet or onto a baking sheet lined with baking paper (35 by 25 cm). Smooth the surface with a spatula and bake for 8 minutes in a preheated oven at 180°C. Heat the syrup ingredients. In a bowl, combine 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. Leave to 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 refrigerator for at least 1 hour. Serve with strawberries. This cake will keep for 2 days in the fridge in an airtight container.