Mint and strawberry roll

When I want a refreshing dessert that can be made in a single pan, I prepare this roll with vanilla cream, mint flavor, and strawberries. The base is simple, but it needs to be rolled while it's still hot; otherwise, it loses its elasticity and can break. The cream cooks quickly, and after cooling, it is spread in a thick layer over the base. The sliced strawberries complement the roll without overwhelming it. The quantities below yield one roll for a standard baking tray, approximately 32 x 36 cm. QUICK INFO Total time: not specified in the original recipe; includes preparation, baking, cooling, and one hour of refrigeration Preparation time: not specified Baking time: approximately 15-20 minutes Cooling: the base and cream must cool before filling; the roll is then left in the refrigerator for one hour Servings: 1 roll tray, 32 x 36 cm Difficulty: easy to medium Recipe type: dessert with vanilla cream, mint, and strawberries INGREDIENTS For the base 5 eggs 5 tablespoons of sugar 5 tablespoons of flour 1 packet of baking powder 1 pinch of salt 5-6 drops of mint flavor For the vanilla cream 400 ml of milk 80 g of powdered sugar with vanilla flavor 3 egg yolks 2 tablespoons of flour 5-6 drops of mint flavor Additionally 5-6 strawberries INSTRUCTIONS 1. Preparing the base Separate the egg whites from the yolks. Whip the egg whites with the pinch of salt until stiff peaks form. When the foam is ready, gradually add the sugar, then the yolks, flour, baking powder, and mint flavor. Incorporate the ingredients one by one, mixing after each addition. There’s no need to complicate the mixture. The important thing is for the ingredients to be well combined, and the batter should be poured immediately into the tray. 2. Baking the base Line the baking tray with parchment paper and pour the mixture into the tray. Bake the base in a preheated oven for about 15-20 minutes. It is ready when it easily pulls away from the edges of the tray. The time may vary slightly depending on the oven, so keep an eye on the appearance of the base and its detachment from the edges. 3. Rolling the base while hot When the base is baked, quickly remove it from the tray along with the parchment paper. Place it on a flat surface and peel the base away from the paper by rolling it. The paper should remain straight and unrolled. This is the crucial step of the recipe. The base must be rolled while it is hot, as that is when it has elasticity. If you let it cool flat and try to roll it afterward, it may break. Allow the base to cool, but occasionally unroll it gently and roll it again. This process helps it maintain its shape without sticking in one position. The base should be cool or nearly cool before spreading the cream. 4. Preparing the cream Heat the milk in a saucepan. In another bowl, whisk the egg yolks with the powdered sugar and flour. When the milk starts to boil, pour about 50 ml over the egg yolk mixture, stirring quickly. Then, add the rest of the hot milk in a thin stream while mixing vigorously. Return the mixture to the heat and continuously stir with a whisk to prevent lumps from forming. Once it thickens, remove it from heat and add the mint flavor. Let the bowl cool in another bowl of cold water or directly in the sink, if suitable for cooling the bowl. The cream must be cold before spreading it over the base. 5. Filling the roll When the base is nearly cool, gently unroll it. Spread a thick layer of cold cream on top, almost to the edges. Wash the strawberries, slice them, and arrange them in rows over the cream. There’s no need to overcrowd them; the quantity in the recipe is enough to distribute them across the entire surface. 6. Forming and cooling the roll Carefully roll the base without pressing too hard to keep the filling between the layers. Place the roll in the refrigerator for one hour. After cooling, dust it with powdered sugar, slice it, and serve. Cooling helps the cream set and makes slicing easier. WHY I MAKE THIS RECIPE OFTEN It’s a simple dessert that doesn’t require many ingredients. The base bakes quickly, the cream is made on the stovetop, and the strawberries provide freshness without needing a large quantity of fruit. The mint flavor appears in both the base and the cream, but it is used in small amounts so it doesn’t overpower the taste of the cream and strawberries. The roll is perfect when I want a dessert prepared in a standard tray without complicated decoration. After an hour in the fridge, it can be sliced and served directly. TIPS The base must be rolled immediately after baking. This is not just a formal step but the main condition for the roll to form without breaking. When unrolling the base to fill it, work carefully and do not stretch it abruptly. If it is still very hot, the cream may soften, so it’s best for the base to be at least nearly cool. The cream must be stirred continuously while on the heat. This way, it thickens evenly and avoids lumps. Add the cream only after it has cooled. A hot cream can soften the base and may spill out when rolling. The strawberries should be sliced before being placed over the cream. If they are very large, the slices can be thinly cut for easier distribution in the roll. SUBSTITUTIONS The original recipe uses powdered sugar with vanilla flavor in the cream. This should not be confused with regular sugar used in the base, as it also serves to flavor the cream. Flour appears in both the base and the cream, and no alternative substitution is recommended in the basic recipe. To maintain the original texture, it is safer to use it exactly as specified. Strawberries are the fruit ingredient used in this roll. If they are not available, the recipe can be made without them, but then it will lack the contrast between the flavored cream and the fresh fruit. VARIATIONS You can keep the base and cream unchanged and only adjust how you arrange the strawberries: in denser or sparser rows, depending on their size. The quantity in the recipe remains the same. For a more subtle taste, the mint flavor can be added carefully, within the limit of the 5-6 drops indicated for each component. The flavor is added to both the base and the cream, as per the recipe. Another simple variation is to dust the roll only after cooling, before slicing. No additional decoration is necessary for this recipe. SERVING IDEAS Serve the roll cold after it has been in the refrigerator for an hour. It slices more easily if you use a clean knife and press down firmly, rather than using repeated back-and-forth motions. It can be served as a dessert after a meal or portioned for a sweet snack. The slices can be placed directly on a plate after dusting. FREQUENTLY ASKED QUESTIONS Why must the base be rolled while hot? The heat keeps it elastic. If the base cools flat and is rolled only afterward, it can break. After the first roll, it should be unrolled and rolled again occasionally until it cools completely. When should the cream be added to the base? The cream should be added when the base is nearly cool, and the cream is already cold. If either is hot, the base may soften, and the cream may spill during the roll formation. How do I avoid lumps in the vanilla cream? Mix the egg yolks, sugar, and flour well before adding the milk. First, pour about 50 ml of hot milk and mix quickly, then add the rest in a thin stream. Once the cream is on the heat, stir continuously with a whisk. How long should the base be baked? The base bakes for approximately 15-20 minutes in the preheated oven. It is ready when it easily pulls away from the edges of the tray. Can the roll be reheated? No. It is a dessert served cold after refrigeration. Reheating is not necessary and may affect the cream and strawberries. NUTRITIONAL VALUES The values are approximate for the entire recipe and may vary depending on the size of the eggs, type of milk, exact amount of flour in tablespoons, and number of slices. For the entire roll: Calories: approximately 1,200-1,300 kcal Protein: approximately 55-60 g Carbohydrates: approximately 200-215 g Fats: approximately 40-45 g If the roll is cut into 10 slices, one slice may contain approximately 120-130 kcal, 5-6 g of protein, 20-22 g of carbohydrates, and 4-5 g of fat. These estimates include the base, cream, milk, eggs, flour, sugar, and strawberries. STORAGE AND REHEATING The roll should be stored in the refrigerator, as it contains cooked cream and fresh strawberries. It is best kept covered to prevent the base from drying out and absorbing odors from the fridge. It is served cold and not reheated. For easier slicing, let it chill in the refrigerator for at least one hour after rolling, as indicated in the recipe.

Ingredients

• DOUGH: 5 eggs 5 tablespoons sugar 5 tablespoons flour 1 packet baking powder 1 pinch of salt 5
• 6 drops mint flavor CREAM: 400 ml milk 80 g powdered sugar with vanilla flavor 3 egg yolks 2 tablespoons flour 5
• 6 drops mint flavor Additionally: 5
• 6 strawberries

Tags

strawberry rollvanilla cream roll

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