Strawberry Swiss Roll

Method

Base

Place ingredients in the mixing bowl and blend together for 1 min. on low speed using the paddle attachment.
Scrape down bowl and mix for an additional 4 min. on medium speed.
Spread onto 2 lined baking trays.
Bake in rack oven at 180°C for 10-12 min.
Once cooled, cut each cake in half.

Filling

Pour cold water in mixing bowl than add Cremyvit. Using whip attachment, mix on low speed for 1 minute.
Scrape the sides and bottom of bowl, making sure that the water and Cremyvit are well incorporated.
Add vanilla bean paste and mix for 3-4 minutes on medium or high speed until smooth, homogeneous custard is obtained. Fold in whipped Whippak.

Recipe assembly

Spread a thin, even layer of strawberry jam on surface of entire cake. Then, spread an even layer of prepared cream and roll the cake layer into a tight roll. Place in freezer to stabilize. Once ready to serve, remove from freezer and decorate as desired.