Preparation
1. Rinse the strawberries, pat dry, remove the stems and chop into small pieces. Set aside. Preheat the oven to 180 °C (fan oven).2. Put the eggs and 100 g sugar in a large mixing bowl and beat everything for about 15 minutes with a hand mixer or in a food processor until you have a creamy, airy mixture.3.
Mix the flour, cornflour and baking powder and sift them into the egg mixture, stirring in very briefly with the hand mixer so that the flour is distributed but the mixture still remains airy.4.
Spread the mixture onto a baking tray lined with baking paper and spread it out evenly. Bake in the oven for 8 to 12 minutes until the dough is evenly browned.
Remove and turn out onto a clean tea towel or baking paper sprinkled with sugar. Cover the top with a damp cloth and leave to cool for about 5 minutes.5. In the meantime, whip the cream with the cream stiffener until stiff.6.
Carefully remove the baking paper from the dough and spread the strawberry jam evenly over the dough. Fold the strawberries into the cream along with 2 tablespoons of sugar and spread the mixture over the cooled dough. Carefully roll up the roll using the cloth/baking paper.
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