200g of strawberries
170g of sugar
3 dl of cream
5 tablespoons of flour
1 teaspoon of vanilla essence
lemon juice (a few drops)
butter and flour to grease and sprinkle
Cut the strawberries into small pieces and reserve some to decorate.
Whip the cream with whipped cream (place in the freezer 20 minutes before using) adding vanilla essence and a few drops of lemon (to beat more easily).
Reserve in the refrigerator.
Beat the egg yolks with the sugar until you get a fluffy, whitish cream.
Beat the calaras in a firm castor and add the egg yolks alternating with the sifted flour.
Pour the dough into a tray lined with parchment paper (the tray must be large and rectangular), greased with butter and sprinkled with flour.
Bake in a hot oven (200ºC) for 20-25 minutes.
Unmold the dough onto a cloth dusted with sugar.
Spread one of the parts with a thin layer of whipped cream, sprinkle with the strawberries that you cut into small pieces (these should be evenly distributed throughout the whipped cream) and spread with another thin layer of whipped cream.
Roll it up carefully, cover with the remaining whipped cream and decorate with the reserved strawberries.