Chocolate roulade, a creamy strawberry puree mixed in a delicious cream.
Keyword cake roulade
Prep Time 30minutes
Cook Time 15minutes
Total Time 45minutes
Author Valentina's Corner
¾tspbaking soda + ¼ tsp vinegar
1package unflavored gelatin
8ozcream cheese, room temp
4ozcool whip, thawed
Chocolate for soaking-
Coating for the top-
4ozcool whip, thawed
Preheat oven to 365°F.
Cover baking sheet with parchment paper. Lightly spray with baking spray and gently flour.
Combine flour and cocoa, set aside.
Separate egg whites from egg yolks. Beat egg whites until soft peaks form, about 3 minutes. Slowly add the sugar and beat another 2-3 minutes or until egg whites begin to stiffen.
Whisk egg yolks and sour cream, add to the egg whites. Combine baking soda and vinegar, add to the whites. Give everything a quick mix.
Add the flour/cocoa, mix just until combined (if over beaten the fluffy mixture will flatten).
Pour mixture into the prepared baking sheet. Bake 11-12 minutes (check for readiness with a tooth pick).
Go along the sides of the baking sheet with a sharp knife to loosen cake. Take a towel and roll the cake up. Set aside to completely cool.
Prepare the cream- Take the 10 oz of strawberries. Take 3 strawberries, chop them into really small pieces, set aside (so that you can bite into small strawberry pieces, sorry forgot to take a pic). Take the rest of the strawberries and slice them.
Add the sliced strawberries, gelatin and sugar into a blender, blend until well combined.
Beat the cream cheese. Add the blended strawberries and mix. Add the chopped strawberries that were set aside and the cool whip, mix everything on lowest speed.
Prepare the chocolate for soaking-
In a small saucepan add the cocoa and sugar, mix. Add the rest of the ingredients, mix and put on medium heat. Keep mixing until the sugar completely dissolves. Set aside to cool.
Prepare top coating-
On low speed (or with a spatula) mix the cool whip and powdered sugar.
Once chocolate and cake are cool, unroll the cake. Completely cover the cake with the chocolate.
Add all of the strawberry cream and distribute it evenly.
Roll the roulade back up. Cover top and sides of roulade with the top coating.
Lightly dust roulade with cocoa.
Take the remaining strawberries (6 oz) cut off leaves. Slice strawberries, (I kept some of the leaves and added them as décor, this isn’t necessary).