2 sponge cakes (light roulade)
1 kg cream (30%)
50 g sugar
500 g Lauretta strawberry filling
500 g Lauretta strawberry filling (for stripes)
10 g gelatine - soak the gelatine
100 ml water
Whisk the cream with the sugar. Gently blend 1/3 of the whipped cream with the Lauretta strawberry filling, stirring carefully to avoid lumps. Add the rest of the cream to the strawberry mixture and mix again.
1.5 kg cream (30%)
100 g sugar
750 g Lauretta champagne filling
15 g gelatine - soak the gelatine
140 ml water
Repeat the steps as in Step I.
800 g cream (30%)
90 g sugar
14 g gelatine - soak the gelatine
80 g water
Whisk the cream with the sugar and blend it with the soaked gelatine.
Recipe for a 40 x 60 cm baking tin
Put 500 g of the Lauretta strawberry filling (Step I) onto the sponge cake layer using a piping bag. Pipe the filling to form diagonal stripes, keeping a 3 cm distance between the stripes. Add the strawberry mixture (Step I) blended with gelatine (10 g gelatine and 100 g water) and cover with the other sponge cake (you can soak it beforehand). Repeat the same steps with the champagne frosting.
Decorate the cake with whipped cream (Step III) rosettes.