Preheat oven to 350 °F (180 °C).

Prepare the basic nut batter.

Line a baking sheet with parchment paper, spread the batter on it, and bake for 12–15 minutes.

Take out of the oven and overturn the cake, still hot, onto sugared parchment paper.

Carefully pull the parchment paper from the cake.

For the strawberry cream, add cold water to the gelatin, remove excess water, and dissolve in warmed orange juice mixed with Cointreau.

Stir in strawberry purée and granulated sugar.

Carefully fold in the whipped cream.

Spread the cream on the roulade, place the quartered strawberries on top, and let the unrolled roulade sit briefly in a cool place.

As soon as the cream begins to harden, roll up the roulade with the help of the parchment paper, wrap the paper tightly around it, and chill for 2–3 hours wrapped in paper.

Then remove paper, spread with lightly sweetened whipped cream, and sprinkle with chocolate shavings.

Cut the roulade and garnish each piece with a strawberry half.