Vanilla Sponge:

• 1000g Benoit Vanilla Sponge Mix
• 750g Fresh Whole Eggs
• 300g Water

Application

1. Mix all ingredients together for 5 – 6 min.
2. Place it in 3x (60x40x5cm) tray.
3. Baking temperature 220°C
4. Baking time 5 – 6 min

Pistachio Cream:

• 300g Bruxel Pistachio Filling
• 300g Custard cream
• 600g Whipped cream

1. Mix Pistachio filling with custard cream.
2. Whip the cream and add it to the mixture.

Assembly and Finishing:

• After cooling, spread the pistachio cream, let it set.
• Spread Benoit Strawberry Fruit Filling
• Cut 60 x 10 cm slice and start rolling one after the other.
• Cover the side only with vanilla butter cream, and glaze the top with Benoit Neutral Mirror
• Decorate with Brocken Pistachio on the side.