Egg White Roll

We start beating the egg whites at lower speeds and gradually, after about 2 minutes of whisking, we add 330 g of sugar by teaspoons and beat to a thick and glossy consistency for about 10 minutes. Towards the end, we add vinegar and golden wheat.

We spread it on a standard size tray lined with paper and sprinkle with almond flakes. Bake for about 12 minutes at 180 degrees, then reduce to 160 degrees and bake for another 20 minutes. After baking, turn it over, remove the baking paper and roll it up. Let it cool down.

In the meantime, prepare the cream: whip the cream and mascarpone separately - combine (I don't add sweetener, as the dough is quite sweet and the cream nicely neutralizes the sweetness). Spread the cream to ¾ on the cake base.

We are saving strawberries and strawberry syrup, which we will prepare by boiling strawberries with the remaining sugar for about 20 minutes. We roll it and let it set in the refrigerator for at least an hour.