Desserts

Recipe

Génoise sponge:

1. Separate the eggs; whisk the egg whites with a pinch of salt, half the sugar and ½ sachet of vanilla sugar, until stiff. Beat the egg yolks to a frothy cream with the remaining sugar and gently fold the egg whites into the mixture. Gradually add the flour, cornflour and baking powder, until you get a creamy paste.
2. Cover a baking sheet with parchment paper and spread the cake batter evenly. Bake at 180°C for about 12-15 minutes. Once out of the oven, turn the cake over onto a damp tea towel. Then roll it up gently in the tea towel while it is still warm.

   Filling:
   

3. Cut the strawberries into pieces and mix them with a little sugar (or with elderflower syrup or strawberry liqueur). Leave to macerate for 15 to 20 minutes.
4. Whip the cream and sprinkle with a little icing sugar according to your taste.

   Finish:
   

5. Unwrap the cooled cake, spread the cream evenly on top, then place the strawberry pieces on top. Roll up carefully (do not spread the filling to the edge, otherwise it will spill out when the cake is rolled up).
6. Toast the flaked almonds in a hot pan, set aside. Melt a knob of butter then brush the Swiss roll. Sprinkle with the toasted almonds.
   (Alternatively, mix the toasted almonds in the pan with a tablespoon of honey, to ensure they stick easily to the Swiss roll).