Strawberry Cream Almond Roulade Recipe

Sponge Cake Roll Filled with Fresh Berries and Pastry Cream

© Liliana Tommasini

Jun 3, 2009

Strawberries grown locally are at their best from early June to late July. They taste sensational in desserts, salads, smoothies, ice cream, yogurt or sundaes. Strawberries are also popular for making jam. A bowl of strawberries mixed with a little maple syrup or cream is a refreshing dessert on a summer’s day.

How to Buy and Store Strawberries

Select strawberries that are not bruised, soft, or moldy. Store uncovered in the refrigerator and eat as soon as possible. Wash only before eating otherwise they will become soggy.

How to Freeze Strawberries

Arrange whole strawberries in rows on a cookie sheet leaving room between each one. Place cookie sheet in freezer. When strawberries are frozen solid, remove cookie sheet from freezer and place strawberries in freezer bags.

The following recipe combines the freshness of strawberries with almond flavoured pastry cream to fill a sponge roll cake. The Strawberry Cream Almond Roulade is best eaten the same day it is assembled.

Strawberry Cream Almond Roulade Recipe

• 1 basic Sponge Roll Cake Recipe *
• 1 Almond Pastry Cream Recipe *
• 1 Simple Syrup Recipe *
• 2 cups sliced strawberries
• 12 whole strawberries for garnish
• icing sugar (for Sprinkling)

* Recipes listed below.

Basic Sponge Roll Cake Recipe

Ingredients:

• 3 large eggs
• 1 cup sugar
• 5 tbsp water
• 1 tsp pure almond extract
• 1 cup sifted all purpose flour
• 1 tsp baking powder
• ¼ tsp salt

How to Make the Sponge Roll Cake:

Heat oven to 375 degrees F.

1. Line a 15 x 10 x 1-inch with parchment paper and spray with cooking spray.
2. Beat eggs in a small bowl with electric mixer until very thick and fluffy. This will take about 5 minutes at high speed.
3. Add sugar gradually and beat very well after each addition. Turn mixer speed to low and beat in water and vanilla and almond.
4. Sift the flour before measuring, then spoon it lightly into a dry measuring cup and level it off with the back of a knife. Sift measured flour, baking powder and add to egg mixture.
5. Beat on low speed until smooth, scraping down the sides of the bowl often.
6. Pour into prepared pan and spread evenly with a rubber scraper .Bake 12 to 15 minutes or until top springs back when touched lightly in the centre. Loosen cake around the edges.
7. Place a clean tea towel over a large cake rack and invert the rack and towel on top of the cake. Turn the cake, towel and rack back over and carefully lift the pan off the cake. Strip the paper off the cake. If the edges of the cake are stiff, trim them off. Roll up cake and towel together loosely from a narrow end. Let stand on cake rack until cool.

Almond Pastry Cream Recipe

Ingredients:

• 2 cups milk, divided
• 2 strips lemon rind
• 1 cinammon stick
• 3 tablespoons cornstarch
• 5 egg yolks
• 1/2 cup sugar
• 1 teaspoon pure almond extract

How to Make Almond Pastry Cream:

1. In a small saucepan over medium heat, bring 1 3/4 cups of the milk , the lemon zest and cinammon stick to a boil.
2. Meanwhile, in a small bowl, combine the remaining 1/4 cup milk and the cornstarch, stirring to dissolve the cornstarch. Set aside.
3. In a medium mixing bowl, whisk together the yolks and the sugar. When the milk mixture has come to a boil, pour it through a strainer onto the beaten yolks-sugar mixture, whisking constantly.
4. Return this mixture to the saucepan and whisk in the milk-cornstarch mixture. Over medium heat, bring to a boil again, whisking all the while, and continue to whisk until the mixture thickens. Add the almond extract, remove from the heat, and scrape into a bowl.
5. Cover the surface of the cream with plastic wrap to prevent it from forming a skin. (The cream keeps for up to 3 days, tightly and refrigerated.) Chill before serving.

Simple Syrup Recipe

Ingredients:

• 1 cup water
• 1 cup sugar
• 2 strips lemon peel

How to Make Simple Syrup

1. In a small saucepan over medium heat, combine water, sugar and lemon peel.
2. Stir until sugar has disolved.
3. Remove from heat and let cool before using.

How to Assemble the Strawberry Cream Almond Roulade:

1. Unroll the Sponge Roll Cake.
2. Brush with the cooled Simple Syrup.
3. Fold in the sliced strawberries into the pastry cream.
4. Spread the strawberry pastry cream mixture on the sponge roll cake leaving about 1/2 inch border on each side.
5. Carefully roll the sponge roll cake. Scrape off any of the filling if it over spills.
6. Brush the top of the sponge roll cake with the remainder of the simple syrup.
7. Dust the top with icing sugar.
8. Place whole strawberries on each side.

Strawberry Desserts

Combine strawberries with ruhbarb to make a delicious Strawberry Rhubarb Pie or with blueberries for a fresh Summer Berry Trifle.

Fresh Strawberries

Strawberry Cream Almond Roulade

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