Yogurt Strawberry Roulade

For the yogurt-strawberry roulade, first separate the eggs for the sponge roulade, beat the egg whites with a small pinch of salt until stiff. Beat the yolks with the granulated sugar until foamy, stir in the lukewarm water by the spoonful. Mix flour with a little baking powder, sift into the dough, fold in carefully and finally fold in the beaten egg whites.

Pour the dough onto a baking tray lined with baking paper and bake in the preheated oven at 180 °C for approx. 12 minutes. Remove the roulade from the oven, turn it out onto a clean tea towel, roll it up and let it cool.

For the yogurt cream, soak gelatin in cold water. Mix yogurt with curd, sugar and vanilla. Wash the strawberries, remove the green and cut into small pieces. Squeeze the gelatin and dissolve it in some lemon juice and stir it into the cream. Fold in the strawberries and chill the cream for about 1 hour. When it is firm, spread it on the roulade. Keep the yogurt-strawberry roulade in a cool place until serving.

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