Strawberry vanilla cream cake with jam rolls

Tip: tap a step to mark it as done.

1. Sponge

   Line a round cake pan and a baking sheet with parchment paper. Beat the eggs and sugar with a mixer until thick and pale, then gently fold in the flour. Divide the batter into two portions: pour one into the cake pan for the base and spread the other on the baking sheet for the roll.

2. Bake

   Bake in an oven preheated to 180 °C (350 °F), allowing about 10 minutes for the sponge sheet and about 25 minutes for the cake base. Immediately turn the sponge sheet out onto a damp kitchen towel, peel off the parchment, and roll it up with the towel inside. Let cool.

3. Make the sponge roll border

   Unroll the cooled sponge sheet, spread with strawberry jam, roll it up tightly again, and cut into thin slices.

4. Vanilla cream filling

   Cook the milk, pudding mix, and sugar into a thick pudding. Prepare the gelatin according to the package instructions and stir it into the warm pudding. Let cool, but do not let it set. Whip the cream, reserve a little for decorating, and gently fold the rest into the pudding.

5. Assemble

   Spread the cake base with jam, then layer with half the cream filling and the chopped strawberries. Spread some cream filling on the sides of the cake as well, and press the sponge roll slices onto them. Spread the remaining cream filling over the top and refrigerate until set. Decorate with strawberries and whipped cream before serving.

   Source: torte-recepti.com

Tip: Roll up the sponge sheet while it is still hot; it would crack once cooled. Fold the pudding with gelatin into the whipped cream when it is cool but not yet set, or the filling will be lumpy.

This recipe was translated from the Slovak original: Jahodová torta s roládkami po obvode a vanilkovým krémom