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Lemon Juice: A little lemon juice makes the flavor of the filling.
Step-by-step instructions for making a rolled strawberry pastries.
Prepare the strawberries: To start, wash and remove the stems from the strawberries. Set aside a few for decoration and cut the rest into small pieces. Sprinkle them with a little sugar and let them sit while you prepare the cake.
Prepare the sponge cake: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
Cook a mold for pastel with parchment paper.
In a bowl, whisk together the eggs and sugar until thick and light in texture.
Sift the flour through a sieve and mix gently. Pour the batter into the prepared pan, dividing it evenly.
Bake for 10 to 12 minutes or until the cake is lightly browned and curled to its shape when toasted.
Roll the cake: Once the cake is warm, gently turn it out onto a clean kitchen towel dusted with powdered sugar. Remove the parchment paper and wrap the cake in the towel, starting from the short end. Leave it to cool completely in this rolled position.
Make the filling: In a bowl, whisk the cream cheese until smooth. Mix the cream, sugar, vanilla, and lemon juice until light and fluffy. Add the chopped strawberries into three small pieces.
To make the rolled cake, open the cooled cake and spread the filling evenly over the top. Gently roll the cake up without using the kitchen towel to seal in the filling. Place the rolled pastel with the union down on a plate.
Decorate: Put a little whipped cream or topping on top of the bread. Add halved strawberries and sprinkle
