For the sponge mixture, separate the eggs and beat the egg yolks with half the icing sugar and the rum until foamy.
Add a pinch of salt to the egg whites and beat until stiff. Towards the end, add the remaining icing sugar and finish beating.
Carefully mix the flour and the beaten egg whites with the egg yolk mixture and fold in.
Divide the mixture and spread on 2 baking sheets lined with baking paper. Bake in the preheated oven at 180° top and bottom heat for about 15 minutes (each baking tray separately) until golden brown.
In the meantime, line a clean kitchen towel and sprinkle it with some coarse sugar. Place the top of the pastry sheet on top and peel off the baking paper. Roll up with the kitchen towel and leave to cool. Repeat this process with the 2nd sponge cake. This keeps the dough fluffy and prevents it from drying out.
Clean the strawberries, remove the green, wash and slice. Whip the cream until stiff and stir in the icing sugar just before the end.
Finishing
Spread each sponge cake with cream and arrange the strawberries on top. Roll up widthwise and place in the centre of a cake plate (spiral shape on top). Divide the second sponge cake once, spread each one again with cream and top with the strawberries. Wrap both plates around the set-up first part and press well together so that the cake does not fall apart.
Spread the cream all over the cake. Provide the chosen flowers.
Make sure the flowers are clean and free from insects. Wrap the short stems with cling film and insert into the cake (just before presentation).
TIP: This recipe can also be used to make 2 strawberry roulades.
Recipe by: Tourist office Partschins/Parcines