preparation

Not only a great and quick idea for Mother's Day, but also a wonderful cake for a Sunday visit. Of course, it tastes best with SISSI STRAWBEERY 's own fruits.

Separate the eggs for the sponge cake. Beat the egg whites with a pinch of salt until stiff peaks form. Then beat the yolks until white and foamy with the addition of icing sugar and water (preferably with a food processor). Add about two thirds of the egg whites to the yolk mixture, sift the flour over it and fold it in loosely by hand with a whisk. Finally, loosely fold in the remaining egg whites. Spread the dough evenly on a baking tray lined with baking paper and bake at 180°C (top and bottom heat) for approx. 16-18 minutes until golden.

In the meantime, clean the strawberries and cut them into small cubes. Mix Skyr and natural yoghurt in a bowl until smooth, add sugar, the zest and the juice of half an organic lemon. Finally, stir in the strawberry cubes and let the filling rest in the refrigerator.

Remove the sponge cake dough from the oven and turn it out onto a prepared kitchen towel. Remove the baking paper carefully (and if possible without leaving any residue). If necessary, turn the dough again so that the smooth, beautiful side is on the outside. Roll up the still hot dough with the kitchen towel and let it cool down - this way the roulade can be easily filled later without breaking!

As soon as the dough has cooled, the sponge cake can be carefully rolled out and the kitchen towel removed. Spread the filling with a spoon, preferably from the inside out. Save on the filling on the outside, otherwise there could be a mistake when rolling it up. The roulade is now carefully rolled up with the filling and finally garnished with icing sugar. Unfortunately, the (rather unpleasant) ends have to be tasted immediately.

Enjoy with fresh strawberries and best enjoyed on the terrace with the birds chirping.