Strawberry Cream Roll (Rotolo con crema chantilly e fragole)

Ingredients for 6 persons

1 Honey Sponge Cake Roll
20 cm (8 inch) x 30 cm (11.81 inch)
500 gr (17.63 oz) Chantilly Cream
200 gr (7.05 oz) Sugar Syrup
Some Strawberries diced into small cubes
White Chocolate Flakes

VIDEO RECIPE
Strawberry Cream Roll (Rotolo con crema chantilly e fragole)

VIDEO RECIPE
Honey Sponge Cake Roll (Biscotto morbido al miele)

First of all you have to remove the baking paper from the cake you've previously made so cover it with a sheet of baking paper
then turn upside down the cake and carefully peel off the baking paper
Trim off the edges and remove a small piece of the cake to make it smaller
Place the cake in the centre of the baking paper and put a thin layer of chantilly cream in the centre of your cake, with an offset spatula, and spread the cream over the entire surface
Now add the strawberries, starting from the edges toward the centre, in this way you find the strawberries from first to last bite, and do the same with white chocolate flakes
Raise the baking paper and roll up the cake then lightly brush the top and sides of roll with sugar syrup and transfer it to a serving plate
Now decorate the roll first with chantilly cream then take 2 strawberries, cut them in half and place them on top of the roll

To fill this roll you can also use apple, banana or berries