Cava Brut Rosé
A sparkling rosé, with its effervescent mouthfeel and notes of fresh berries, is the perfect accompaniment to this heavenly strawberry cream cake.
Preheat oven to 200°C/400°F . Separate egg yolks and whites. In a stand mixer, beat eggs whites until foamy. Add part of the sugar until stiff peaks form.
In a clean bowl, beat together egg yolks, sugar, vanilla sugar, and water.
Sift flour, starch, and baking powder into egg yolk mixture.
Add egg white mixture to egg yolk mixture and whisk carefully until just incorporated.
Pour batter onto a parchment-lined baking sheet, smooth out, place in preheated oven, and bake at 200°C/400°F for approx. 8 – 10 min. until golden. Remove from oven and set aside.
Sprinkle a bit of sugar on a clean, slightly damp kitchen towel. Place cake on top, remove parchment paper and roll up.
Cut strawberries into slices. In a stand mixer, beat together cream and powdered sugar until doubled in volume and thick.
Make sure your cake has cooled down before you start this step. Spread approx. two-thirds of cream filling on top cake, followed by an even layer of strawberries. Then, roll cake forward using towel.
Place cake on serving plate. Ice cake with remainder of cream filling. Decorate with sliced strawberries. Refrigerate for approx. 30 – 40 min. Enjoy!