Brazo de gitano marmolado relleno de nata y fresas con chocolate 
Marbled Swiss Roll Filled with Cream and Strawberries with Chocolate
I have to admit that I have a sweet tooth, and this recipe has it all: marbled cake, cream, strawberries, and chocolate. What more could you ask for?
Marbled Swiss Roll Filled with Cream and Strawberries with Chocolate
I have to admit that I have a sweet tooth, and this recipe has it all: marbled cake, cream, strawberries, and chocolate. What more could you ask for?
Cooking Instructions
- 1
Start with the cake by preparing the baking tray, as we will spread the batter on it. Place parchment paper on the tray and fold the corners to cover it well.
- 2
Separate the egg yolks from the whites.
- 3
Add a pinch of salt to the egg whites and beat with a whisk until stiff peaks form.
- 4
Add the 1/2 cup of sugar to the yolks and mix well with a whisk.
- 5
Gently fold the egg whites into the yolk mixture.
- 6
Add a few drops of vanilla extract or a teaspoon of vanilla sugar. Mix well.
- 7
Sift in the flour and continue folding gently.
- 8
Once ready, divide the mixture in two. Set one aside and add the cocoa powder to the other (fold gently and sift).
- 9
Spread both mixtures on the baking tray.
- 10
You can mix them with a fork to create patterns. I'll show you how it would look, but in my case, I'm going to cover it in chocolate, so it won't be visible, but it's another option.
- 11
Bake in the oven for about 12 minutes at 390°F (200°C).
- 12
Once done, remove from the oven and carefully remove the parchment paper. Let it cool by rolling it up in a kitchen towel in the shape of a Swiss roll, so it keeps its shape.
- 13
Start with the cream. I recommend chilling the bowl and whisk in the fridge along with the cream before whipping. This will make it easier to whip and prevent it from curdling.
- 14
Begin whipping the 1 1/2 cups of cream with a whisk. When it starts to thicken, add the sugar and continue until fully whipped.
- 15
Next, spread the cream over the cake that you have previously unrolled.
- 16
Add the strawberries, distributing them evenly.
- 17
Roll up the cake and place it in the fridge for about two hours to chill and set the cream.
- 18
For the topping, melt the chocolate and butter in a double boiler. Once melted, add the milk and mix well.
- 19
Remove the Swiss roll from the fridge and place it on a rack. You can put parchment paper underneath to catch any chocolate drips.
- 20
Spread the chocolate over the surface and add some strawberries for decoration. Make some patterns on the chocolate for decoration. Let it cool in the fridge until the chocolate hardens. And it's ready! Enjoy!
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