Ingredients for approx. 12 pieces

For the sponge:

4 eggs

1 pinch of salt

120 g of sugar

100 g of flour

30 g of cooking cocoa

1  tsp of baking powder, sprinkled

For the filling:

300 g of strawberries

2 cups of fine sheep’s curd cheese

1 cup of fresh cheese from sheep’s milk

100 g of whipping cream

1 tsp of vanilla paste

75 g of sugar

2 tsp of lemon juice

2 sachets of gelatine

For the decoration:

40 g of dark chocolate

20 g of soft butter

Strawberries

Chocolate hearts according to taste (Milka)

White sugar sprinkles according to taste

Preparation

For the sponge, preheat oven to 180° C (upper/lower heat). Cover a baking tray with baking paper.

Beat the eggs and sugar for approx. 10 minutes at the highest level, until stiff. Add the salt after 5 minutes.

Mix together the flour, cocoa and baking powder, sift onto the whipped egg whites in three parts and fold in very carefully – only use as much as necessary.

Place the dough on the baking tray, and smooth out. Bake in the preheated oven for approx. 12 minutes.

Remove from the oven, turn out onto a kitchen towel sprinkled with sugar, and carefully remove the baking paper. Roll up the sponge lengthways together with the towel, and allow to cool.

For the filling, wash the strawberries, allow to drain, hull these and chop into small cubes. Beat the whipping cream until stiff. While doing so, gradually add the gelatine.

Stir the sheep’s curd cheese, the cheese from sheep’s milk (without the whey), vanilla paste, lemon juice and sugar, until smooth. Carefully fold in the whipping cream.

Carefully roll out the sponge. Coat this smoothly with the cream, leaving a space of 2 cm from the edge while doing so. Arrange the strawberries lengthways at the lower edge. Carefully roll up the sponge again. Wrap in cling film, place in the refrigerator and allow to set for at least 4 hours.

For the decoration, wash the strawberries, allow these to drain, and halve. Chop up the chocolate, and melt this over a water bath. Fold in the butter. Take the sponge roll out of the cling film, and place on a tray. Cover the sponge roll with the chocolate glaze, and decorate with the strawberry halves, chocolate hearts and sugar sprinkles.

Preparation time: 1 hour

Baking time: 12 minutes
Level of difficulty: medium

Enjoy! :-)