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Strawberry Almond Swiss Roll
with Lurpak ®

Sponge cake rolled with Puck Whipping Cream, fresh strawberries and ground almonds. A tin greased with Lurpak gives it a buttery finish.

Serves 4

Ingredients
  • Lurpak butter for greasing
  • 400 grams of ready-made Genoese sponge mixture, replace 2 tablespoons plain flour with 2 tablespoons ground almond
  • A little caster sugar
  • 1 cup Puck Whipping Cream
  • 1 ½ cups fresh strawberry
  • 200 grams flaked almond, toasted, to decorate

Directions
STEP 1
Pre-heat the oven to 200 degrees Celsius. Grease a Swiss roll tin with Lurpak Butter and line with non-stick baking paper, cut to fit.  
 
STEP 2
Spoon the Genoese sponge mixture into the prepared Swiss-roll tin and bake for 10-12 minutes, until well risen and springy to the touch.
 
STEP 3
Lay a sheet of greaseproof paper on a flat surface and sprinkle liberally with caster sugar. Turn out the cake on to the greaseproof paper, and leave to cool with the tin still in place.
 
STEP 4
Lift the tin off the cooled cake and carefully peel away the lining paper from the base of the cake.
 
STEP 5
Whip the Puck Whipping Cream until it holds its shape. Spoon it over the cooled cake and cover with a layer of strawberry.
 
STEP 6
Carefully roll up the cake from a narrow end to form a Swiss roll, using the greaseproof paper to lift the sponge. Sprinkle liberally with caster sugar.     
Garnish

 Decorate the Swiss roll with the cream, toasted almonds and red fruits.
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