It is Sunday, March 19 of the 2017.

“No DREAM is too big. No challenge is too great.”

Do you believe in that?

And even if you don’t let’s dream together today. Let’s make the Strawberry Buttercream Roulade.

For this cake you need only a few ingredients:

eggs, sugar, flour, baking powder.

NOTICE: Buy organic eggs if you want your cake to be in gorgeous, yellow color.

(Visit your local Farmers Market and support your community)

Now, let’s make it happen.

Follow the recipe below.

Strawberry Buttercream Roulade

Ingredients

6 eggs, separated

6 TBSP sugar

6 TBSP flour (AP)

1/8 tsp baking powder

Directions:

Separate egg whites from yolks.

Whisk the egg whites in a bowl to form stiff peaks.

Gradually add the sugar. (S-L- O-W-L-Y!!!)

Then add egg yolks. Mix.

Gently fold in the flour and baking powder, so that you lose as little air as possible.

Pour the mixture evenly into the pan.

Bake from 10 to 15 min at 375 F.

How do you know if your cake is done?

Insert toothpick into your cake. If comes out clean – cake is baked.

Now, if you finish baking the cake prepare yourself for the next step! It is very, very important step.

Prepare two wet kitchen towel. (Kitchen towels must be wet with warm water).

So, you will have the following situation:

Bottom wet towel + Your CAKE + Top wet towel

After 30 min. check if you can roll up the cake. Please start with a short side of the cake.

If cake refuses to cooperate and still wants to stay straight, please wet the top kitchen towel again.

Cover the cake with wet towel and after 10 min try to roll up. It will work.

Unroll the cake, then spread the Strawberry Buttercream filling, leaving a 1 inch border all around the edges.

Using both hands, roll the cake up.

Then wrap in cling wrap or wet towel and refrigerate. (Also, you can keep it in the freezer)

How to make the cake – step by step instructions…click me

OR check this link

Step by step instructions….

Strawberry Buttercream Frosting

Made from fresh strawberries – Yes, it it homemade!

Ingredients:

1 lbs strawberries (454 gr)

1 cup unsalted butter

4 1/2 cups icing sugar (you can use less, it is your choice)

1/4 tsp vanilla extract

1/8 tsp salt

1 TBSP whip cream (optional)

Instructions:

Core the strawberries to remove the white center.

Place cleaned strawberries in a food processor and pulse until smooth.

You will have about 1 and 1/4 cup of puree.

Then put the pureed through a sieve to remove the seed. You don’t need to do this step if you like seeds .(Weirdo! I am not judging you…)

Place strawberry puree in a small saucepan over a medium heat.

Bring mixture to a simmer, stirring often. Simmer for about 30 min or until the mixture is reduced to 1/3 of the original volume.

Place the reduced puree into the fridge to allow to cool.

Beat the butter. Be sure that there is no lumps.

Then add 2 1/2 cups of  icing sugar and mix until butter and sugar are combined.

Add your strawberry puree, vanilla and salt.

Beat together until combined.

Then add 2 cups of icing sugar and mix well until well combined.

Add 1 TBSP of whip cream if needed and wanted.

And you have it, your homemade Strawberry Buttercream Frosting made from fresh strawberries.Enjoy.

For more details how to make strawberry buttercream frosting check the following link:

Strawberry Buttercream Frosting Step by Step – Have Fun

At this point you have the following and you can start eating your work…Lucky YOU!

If you want to add chocolate ganache because they say “Life is short eat chocolate” who am I to say “NO”!

To make chocolate ganache you need only 2 ingredients: heavy cream, chocolate chips.

Chocolate Ganache

1 cup heavy cream

1 1/2 chocolate chips

Bring 1 cup of the heavy cream to a simmer.

Remove from heat and pour over 1 and 1/2 cup chocolate chips.

Let stand until chocolate has softened. (5 min)

After 5 min. stir with a whisk until smooth and shiny.

Cover any surfaces you want to…even your body! For this post I suggest you cover your cake and enjoy your chocolate moment.

Chocolate and Strawberries…what more do you want to?

Start eating….

Lick your spoon…

Take a little break…enjoy your view…

If you want to print the recipe please check the box below…

Strawberry Buttercream Roulade

Print

Ingredients

• 6 eggs, separated
• 6 TBSP sugar
• 6 TBSP flour (AP)
• 1/8 tsp baking powder
• Strawberry Buttercream Frosting
• Made from fresh strawberries – Yes, it it homemade!
• Ingredients:
• 1 lbs strawberries (454 gr)
• 1 cup unsalted butter
• 4 1/2 cups icing sugar (you can use less, it is your choice)
• 1/4 tsp vanilla extract
• 1/8 tsp salt
• 1 TBSP whip cream (optional)

Instructions

1. Separate egg whites from yolks.
2. Whisk the egg whites in a bowl to form stiff peaks.
3. Gradually add the sugar. (S-L- O-W-L-Y!!!)
4. Then add egg yolks. Mix.
5. Gently fold in the flour and baking powder, so that you lose as little air as possible.
6. Pour the mixture evenly into the pan.
7. Bake from 10 to 15 min at 375 F.
8. How do you know if your cake is done?
9. Insert toothpick into your cake. If comes out clean – cake is baked.
10. Now, if you finish baking the cake prepare yourself for the next step! It is very, very important step.
11. Prepare two wet kitchen towel. (Kitchen towels must be wet with warm water).
12. So, you will have the following situation:
13. Bottom wet towel + Your CAKE + Top wet towel
14. After 30 min. check if you can roll up the cake. Please start with a short side of the cake.
15. If cake refuses to cooperate and still wants to stay straight, please wet the top kitchen towel again.
16. Cover the cake with wet towel and after 10 min try to roll up. It will work.
17. Unroll the cake, then spread the Strawberry Buttercream filling, leaving a 1 inch border all around the edges.
18. Using both hands, roll the cake up.
19. Then wrap in cling wrap or wet towel and refrigerate. (Also, you can keep it in the freezer)
20. For the strawberry buttercream frosting check below:
21. Core the strawberries to remove the white center.
22. Place cleaned strawberries in a food processor and pulse until smooth.
23. You will have about 1 and 1/4 cup of puree.
24. Then put the pureed through a sieve to remove the seed. You don’t need to do this step if you like seeds .(Weirdo! I am not judging you…)
25. Place strawberry puree in a small saucepan over a medium heat.
26. Bring mixture to a simmer, stirring often. Simmer for about 30 min or until the mixture is reduced to 1/3 of the original volume.
27. Place the reduced puree into the fridge to allow to cool.
28. Beat the butter. Be sure that there is no lumps.
29. Then add 2 1/2 cups of icing sugar and mix until butter and sugar are combined.
30. Add your strawberry puree, vanilla and salt.
31. Beat together until combined.
32. Then add 2 cups of icing sugar and mix well until well combined.
33. Add 1 TBSP of whip cream if needed and wanted.
34. And you have it, your homemade Strawberry Buttercream Frosting made from fresh strawberries.Enjoy.

Share your space with different cakes. Be social!

And Enjoy! Somebody loves you somewhere…let’s hope!

Love and hugs

from your favorite food blog

5starcookies and your Cookie Quinn

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If you like this cake you will love – Nutella Roulade

Check the link  – Nutella Roulade

What about Nutella Apricot Roulade – Link – Click me, say “Yes” to Nutella life