Easter Swiss Roll

Dough:

4 eggs
4 tbsp granulated sugar
4 tbsp plain flour
1/2 packet baking powder

Filling:

1 pack SABI whipping cream
150 g SABI spreadable curd
120 g Delicious SABI white spread
2 tbsp powdered sugar
1 vanilla sugar
200 g fresh strawberries
powdered sugar for sprinkling
+ strawberry jam
+ fresh strawberries

Procedure

1. Beat the eggs with sugar until frothy and gently fold in the flour mixed with baking powder.

2. Pour the batter onto a baking tray lined with baking paper and bake at 180°C for about 10-12 minutes.

3. While still hot, flip the sheet onto a clean towel, peel off the baking paper, carefully roll it up with the towel, and let it cool.

4. Whip the SABI whipping cream until stiff. Mix the curd and spread with powdered and vanilla sugar, then gently fold in the whipped cream.

5. Unroll the cooled sheet, spread a thin layer of strawberry jam, then the cream, and add pieces of strawberries.

6. Roll the Swiss roll again, refrigerate for at least 1 hour, and sprinkle with powdered sugar before serving.