Rolled Cake

Filling

Soak the strawberries with water over low heat, stirring occasionally, until they dissolve

Let it cool down

Milk

Distribute the sheets on a surface and grease them with butter

Butter and sugar mixture

Beat the butter and granulated sugar for 10 minutes or until smooth and light in color

Add eggs, beating constantly

Add all-purpose flour sifted and mix it with a wooden spoon until it forms an easy-to-spread dough

Bake the cake at high temperature

Invert the baking sheet with head down and line the bottom with parchment paper

With a spatula or brush, spread about 1/4 cup of dough without leaving any gaps

Let it bake for 3 minutes or until, when touched with your finger, the dough doesn't stick

Spread a clean surface with flour and put the still-warm dough on it

Remove the parchment paper and spread some strawberry jam

Roll up the dough like a croissant, along the longer side, lightly squeezing

Reserve and release the cloth to receive the next layer of dough

Put another layer of dough over another sheet of parchment and bake it as before

Dust with flour again and place the second layer of dough

Cover with filling

Roll up this second layer on top of the first roll, forming a thicker roll

Repeat the operation with the other layers

After being ready, dust with sifted flour

Serve the cake in very thin slices.