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California Strawberry Log
Zutaten für 8 Portionen Menge anpassen
die Zutaten:
eggs separated
1/2 Tassesugar granulated
1/2 Tasseall-purpose flour
1/3 TasseHershey's Cocoa
1/3 Tassesugar granulated
1/2 TeelöffelBaking soda
1/4 Teelöffelsalt
1/3 Tassewater
2 Teelöffelvanilla extract divided
1 Esslöffelsugar granulated
2 EsslöffelPowdered sugar; plus...
3/4 TassePowdered sugar; divided
2 TasseCold whipping cream
3 TasseThinly sliced strawberries (fresh); Or...
32 x ca. 30 gFrozen strawberries thawed
 Additional strawberries, coarsely chopped (optional)
die Zubereitung:

1. Heat oven to 375 F. Line 15-1/2x10-1/2x1-inch jelly-roll pan with foil; generously grease foil.

2. In large bowl, beat egg yolks on high speed of electric mixer 3 minutes. Gradually add 1/2 cup granulated sugar; continue beating 2 minutes. Stir together flour, cocoa, 1/3 cup granulated sugar, baking soda and salt; add alternately with water and 1 teaspoon vanilla to egg yolk mixture, beating on low speed just until smooth.

3. In small bowl, beat egg whites until foamy. Add 1 tablespoon granulated sugar and beat until stiff peaks form; carefully fold into chocolate mixture. Spread batter evenly into prepared pan. Bake 15 to 18 minutes or until top springs back when touched lightly.

4. Invert on towel sprinkled with 2 tablespoons powdered sugar; remove foil carefully. Immediately roll cake and towel together from narrow end; place on wire rack to cool.

5. In clean large bowl, beat whipping cream, remaining 3/4 cup powdered sugar and remaining 1 teaspoon vanilla on high speed until stiff. Fold sliced strawberries into 2 cups whipped cream; reserve remaining whipped cream. Unroll cake and spread with strawberry-cream mixture. Reroll. Frost with reserved whipped cream; garnish with chopped strawberries, if desired. Refrigerate at least 1 hour before serving. Refrigerate leftover dessert. 8 to 10 servings.

Hershey's is a registered trademark of Hershey Foods Corporation. Recipe may be reprinted courtesy of the Hershey Kitchens.

Meal-Master format courtesy of Karen Mintzias

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