Biscuit mini-rolls with creamy strawberry filling

Ingredients

• 50 g sugar
• 2 squirrels
• 4 yolks
• 40 g flour
• 10 g starch
• a pinch of salt
• 1/2 tsp lemon peel
• 250 ml cream 33-35% fat
• 1-2 tbsp. l. strawberry syrup
• powdered sugar for sprinkling

Cooking

Step 1

Separate the yolks from the whites. Grind the yolks with half the sugar and salt until white, beat the whites with the second half of the sugar into a strong foam. Mix yolks with proteins.

Step 2

Sift the flour with starch and carefully add to the eggs, add the lemon zest and mix.

Step 3

Preheat oven to 200'C. Line a baking sheet with parchment. Spread the dough evenly on a baking sheet with a thickness of about 0.8 cm. Bake the biscuit for several minutes until golden.

Step 4

Remove the finished biscuit from the parchment and roll it into a roll while still hot and wrap it in parchment. Cool the biscuit in a roll.

Step 5

Prepare the cream: chill the cream and whip it. Stir strawberry syrup into whipped cream.

Step 6

Gently unroll the cooled roll and spread a layer of cream on it. Roll back into a roll and place in the refrigerator to cool slightly. Then cut the roll into mini-rolls and sprinkle with powdered sugar.