Rotolo primavera con le fragole: ricetta fresca e veloce!

Preheat the oven to 180°C.

In a bowl, whisk together the eggs and sugar until light and fluffy.

Sift in the potato starch and flour, then gently fold in.

Add the seed oil and a pinch of salt, mixing until just combined.

Pour the batter onto a lined baking tray and spread evenly.

Bake for about 10-12 minutes until golden and springy to the touch.

Once baked, let it cool slightly before rolling it up in a clean kitchen towel.

For the filling, whip the cream until soft peaks form, then fold in the condensed milk and chopped strawberries.

Unroll the cooled cake, spread the filling evenly, and roll it back up tightly.

For decoration, melt the white chocolate and mix with the whipping cream.

Drizzle the chocolate mixture over the rolled cake and sprinkle with chopped pistachios and additional strawberries.

Spice Level:

Dietary

Allergens