How to make strawberry baumkuchen roll?

Ingredients for almond cake base:

Almond flour 42g

42g cake flour

42g powdered sugar

Whole eggs 61g

Butter 32g

30g fine sugar

Egg white 82g

Strawberry jam ingredients:

Strawberries 650g

Yellow rock sugar (crushed) 150g

Lemon juice 20

Chocolate Ganache Ingredients:

White Qiao 50g

Light cream 150g

Steps for almond cake base:

1. Sift almond flour, cake flour and powdered sugar and mix well, then add whole egg liquid and stir well with egg beater;

2. Add the melted butter in advance to the batter and mix well. Place the mixed batter in hot water to keep it warm (to prevent the butter from solidifying due to cold);

3. Add sugar to the egg whites at one time and beat until eighty-bodied, and you can pull it into a curved state;

4. Fold the egg white into the batter in two batches, stir evenly and pour into the baking pan. Use a scraper to spread the batter evenly;

5. Bake at 180 degrees for 15 minutes; take out and place on a wire rack to cool, cover with a piece of oil paper to prevent air drying;

6. Beat the ganache cream made overnight until distributed;

7. Turn the cooled cake upside down, peel off the oil paper at the bottom, and evenly apply a layer of strawberry jam;

8. Spread the whipped ganache evenly on top of the strawberry jam;

9. With the help of a ruler, divide the cake evenly into strips with a width of about 3.5 to 4 cm;

10. Roll up the shape one by one.

Tips: (important and difficult points in operation)

1. The butter needs to be melted in advance and kept warm for later use. The batter mixed before beating the egg whites must also be kept warm to prevent the butter from freezing and solidifying;

2. The egg whites here do not need to be beaten to a dry state. Adding all the sugar at one time will help retain the moisture of the egg whites;

3. When beating egg whites, you need to open the oven to preheat in advance. The preheated oven can increase the actual baking temperature by about 10 to 20 degrees;

4. The batter is relatively small, because the dough has a texture that is between biscuits and cakes. It is relatively thin when laid flat on the baking pan, but it should be distributed evenly as much as possible, otherwise the pieces will be unevenly assembled;

5. When dividing, measure the width first, and then cut off both sides in multiple places.

Steps for Strawberry jam:

1. Cut off the stems of the strawberries, soak them in salt water for half an hour and rinse them thoroughly;

2. Use a food processor to smash the strawberries and filter them through a mesh sieve (you can also omit it);

3. Pour the crushed strawberry puree into an open pan, add yellow rock sugar, and cook over medium-low heat until the floating powder gradually disappears. Add lemon juice and continue to cook until thick. Use a spatula to cut the strawberry puree at the bottom of the pot. It appears to be gathering slowly.

Tips:

1. While the jam is cooking, use a silicone spatula to stir continuously to heat the jam evenly, accelerate water evaporation, and prevent the bottom of the pot from being scorched);

2. Using an open pan is more conducive to the evaporation of water than a milk pan, shortening the jam making time;

3. You can use a small amount of raspberries to replace part of the strawberries. The jam produced will be richer in color and taste more sour and sweet than simple strawberries;

4. To judge whether the jam is ready, you can drop a drop of jam on a chilled plate. If the jam solidifies immediately after dripping and does not flow, it means it is ready. Otherwise, there is still too much water and is not suitable for long-term storage.

Steps for Chocolate Ganache:

Heat the whipped cream until it bubbles slightly, pour it into the chocolate, let it sit for a while, stir evenly with egg beaters, cover it with plastic wrap, and refrigerate it overnight before use.

Tips: (important and difficult points in operation)

1. The butter needs to be melted in advance and kept warm for later use. The batter mixed before beating the egg whites must also be kept warm to prevent the butter from freezing and solidifying;

2. The egg whites here do not need to be beaten to a dry state. Adding all the sugar at one time will help retain the moisture of the egg whites;

3. When beating egg whites, you need to open the oven to preheat in advance. The preheated oven can increase the actual baking temperature by about 10 to 20 degrees;

4. The batter is relatively small, because the dough has a texture that is between biscuits and cakes. It is relatively thin when laid flat on the baking pan, but it should be distributed evenly as much as possible, otherwise the pieces will be unevenly assembled;

5. When dividing, measure the width first, and then cut off both sides in multiple places.