Sponge Cake Roulade with Strawberry Mascarpone Cream

Separate the eggs. Beat the egg yolks, half of the sugar, salt and lukewarm water with the whisks of a mixer until creamy. Whip the egg whites with the remaining sugar until stiff peaks form. Add the beaten egg whites to the egg yolk mixture and sift the flour and cornstarch over it. Gently mix everything together. Spread the sponge mixture with a palette on a baking sheet lined with parchment paper. Sprinkle the almond flakes on top. Place on the 2nd rack from the bottom in the oven heated to 250 °C and bake for 5-6 minutes. Sprinkle the sugar on a baking tray. Turn the sponge out onto the plate and cool. Spread the currant jelly through a sieve. Rinse and clean the strawberries. Crush just under half with the sugar and orange liqueur, and quarter the rest lengthwise. Soak the gelatine in cold water.

Place the mascarpone in a large enough bowl and beat well with the whisks of a mixer. Allow the dripping gelatine to melt at low temperature and fold into the strawberry puree with the whisk. Then whisk the puree into the mascarpone. Leave the cream to cool until it begins to gel.

Remove the paper from the sponge. Spread the jelly evenly on it. Spread the cream on the sponge so that it is about thicker on the long side where the sponge is rolled up.

Spread the strawberry quarters evenly over the cream.

Lift the dish hangl and place the b

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