Biscoff cake roll

Sift the flour and baking powder over a bowl. Set aside.

Break the eggs over a bowl. Add the brown caster sugar, vanilla sugar, cinnamon powder and the salt. Beat on high for about 7-10 minutes until fluffy.

Sift the flour mixture again over a bowl, only this time on top of the batter. Take a spatula. Do not stir, but spatula the flour into the batter (8 movement). This makes the structure of the roller cake airy.

Put a sheet of baking paper down on a baking sheet and grease it well. Add the batter. Spread the batter neatly and evenly.

Place the cake in a preheated oven at 200℃. Bake for about 8-10 minutes until tender.

Take the hot cake. Place a damp tea towel on top, followed by a grid. Flip the baking sheet over. Remove the baking paper.

Roll in the cake using a damp tea towel or baking paper. Set aside in the refrigerator for a while (30 minutes - may be longer).

Place the mascarpone, sugar, vanilla sugar and whisk fix in a deep bowl. Blend 1 minute. Add and mix in the unbeaten whipping cream little by little until it is well stiff.

Remove the rolling cake from the refrigerator and roll it out on your work surface. Spread a layer of cream on top and pipe some speculoos paste on top (100 g). Roll the cake again.

Coat the rolling cake completely with the cream mixture and make it nice and even. I used a grease knife. Garnish the sides with half a speculoos cake. Put the remaining cream in a piping bag and place in the refrigerator, don't forget the nozzle.

Warm the Speculoos paste (75 g) in a saucepan over low heat until liquid. Stand by to stir as this goes quickly. Put the Speculoos paste in a piping bag.

Pipe the Speculoos paste over the top of the rolling cake by going along the sides. Make a drip and fill the inner part with Speculoos paste. Place the roller cake, covered, in the refrigerator for 30 minutes.

Pipe a tuft of cream on top and garnish with Speculoos cake and pieces of strawberries.