Avocado Strawberry Cheesecake Roll

Taste: Sweet; Technique: Baking; Time: One hour; Difficulty: Advanced.

Avocado Strawberry Cheesecake Roll Cooking Steps

Separate egg whites and yolks, soak strawberries in lightly salted water

Add water and salad oil to egg yolks

Mix well

Sift in low-gluten flour

Mix well

Add powdered sugar to egg whites in three portions, preheat the oven to 150 degrees Celsius

Whip until stiff peaks form

Add one-third of the egg whites to the egg yolks, fold gently

Pour the mixed egg yolk batter into the remaining egg whites, fold gently until well combined

Pour into a prepared baking pan

Smooth the surface with a silicone spatula

Tap the pan to remove air bubbles, place in the preheated oven on the middle rack, bake at 150 degrees Celsius for 20 minutes

Meanwhile, prepare the filling by blending strawberries and cream cheese

Add 40g of cream cheese, blend until smooth, then add the remaining 40g of cream cheese and 10g of powdered sugar, blend until smooth

Scoop out the flesh of the avocado

Place in a blender, add 15g of powdered sugar, blend until smooth

Combine all ingredients in a large bowl, mix well

Whip the whipping cream with 10g of powdered sugar until stiff peaks form

Combine the whipped cream with the avocado strawberry cheesecake mixture, set aside

Once the cake roll is baked, remove from the oven and let it cool slightly

Invert the baking pan onto a parchment paper-lined cooling rack, remove the cake roll

Flip the cake roll over, place a towel on the parchment paper

Spread the filling evenly, slightly thicker at the top 1/3, roll up with a rolling pin, refrigerate for an hour

Remove from the fridge, slice and serve