Desserts

Génoise sponge:

1. Separate the eggs, beat the eggs whites with a pinch of salt, half of the sugar and ½ a packet of vanilla sugar until stiff peaks form. Beat the egg yolks with the remaining sugar and vanilla sugar until pale and creamy. Gently fold the egg whites into the yolk mixture. Gradually add the flour, cornflour, and baking power, mixing until you obtain a smooth, creamy batter.
2. Line a baking tray with baking parchment and spread the sponge mixture evenly over it. Bake at 180°C for about 12-15 minutes. Once out of the oven, turn the sponge out onto a damp tea towel. Then gently roll it up in the towel while it is still warm

Filling:

3. Cut the strawberries into pieces and mix them with a little sugar (or elderflower syrup or strawberry liqueur). Leave to macerate for 15 to 20 minutes.
4. Whip the EKABE fresh whipping cream and sprinkle with a little icing sugar to taste.

Finish:

5. Unwrap the cooled sponge, spread the cream evenly over it and then scatter the strawberry pieces on top. Roll up carefully (do not spread the filling right to the edge, otherwise it will spill out when the sponge is rolled up).
6. Toast the flaked almonds in a hot frying pan, then set them aside. Melt a knob of butter and brush it over the sponge. Sprinkle with the toasted almonds.
   (Alternatively, mix the toasted almonds in the pan with a tablespoon of honey, so they will stick easily to the Swiss roll).