Puslica rolat

Preparation steps

• Line a baking tray with baking paper. The tray is 30 x 40 cm in diameter. Oil the baking paper so that the crust does not stick as there is a lot of sugar in the mixture. Allow the oven to heat to 150 C
• Separate the egg whites and put in the wangle from the mixer. Whisk the egg whites on medium speed and when the mixture becomes frothy, add limontus and vanilla sugar. Continue stirring, increase the speed of the mixer and start adding the powdered sugar, spoon by spoon. When the mixture thickens and becomes light, check if it is ready. If the mixture remains in the shape of a bird's beak on the mutilator without falling, the mixture is ready. Add the stock and continue stirring for another 10 seconds.
• Take some of the mixture and spread it on a baking sheet in several places so that the paper sticks, so that it does not move when the mixture is smeared. Spread the mixture with a spatula and flatten well. Bake for about 20-25 minutes or until it gets a nice brownish color.
• Cut a piece of baking paper, the size of a baking sheet. When the crust is baked, take it out of the baking tray together with the paper with which it was baked and transfer it upside down to another paper. Allow to cool.
• While the rind is cooling, prepare the fruit. Cut strawberries into smaller pieces. Beat the sweet sour cream into a solid icing and if you like sweeter, add 1 tablespoon of powdered sugar.
• Coat the cooled crust with sour cream, then put the fruit over the sour cream. Slowly roll the crust into a roll, (roll the smaller side), wrap it in baking paper and put it in the fridge to stand for 1 hour. Melt the chocolate on a steamer and add a little oil and decorate the roll as desired.