Mix the flour, butter, eggs and
100 gram sugar and beat well. Spread this batter out to a thin rectangle on a
baking tray and bake 8 minutes at 200 degrees. Put a piece of baking paper on
top and roll it up; leave it like that for 10 minutes, then carefully unroll
it. Spread the lemon curd on the cake; beat the cream with 50 gram sugar and
spoon it on the lemon curd. Roll the cake up again. Put it in the fridge for
one hour. Press the juice out of the lemon. Mix the icing sugar with as much
juice as you need to make a good icing and cover the cake roll with it.
Decorate with lemon peel.
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Beat the
flour, butter, milk, eggs and 50 gram sugar together. Melt 25 gram
chocolate in 50 gram cream and stir this mixture into the batter. Pour the
batter into a greased oven tin and bake 25 minutes at 180 degrees Celsius.
Allow the cake to cool down and cut it in two slices. Melt the remaining
chocolate in 150 gram cream and allow to cool down to room temperature. Beat
this mixture a few minutes into a thick mousse and distribute over the
bottom layer of the cake. Cut 200 gram of the strawberries in quarters and
put the on the chocolate mousse, close with the top cake layer. Beat the
remaining cream with the remaining sugar and distribute this over top and
sides of the cake. Dissolve the corn starch into 50 gram water, mash the
remaining strawberries with a fork, add them and heat the mixture until it
thickens. Take it off the heat and add the liquor. Spoon the strawberry
sauce on top of the cake when it has cooled down.
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