Part 5/8:
Once the cake has cooled, it’s time to fill it. Trim the edges to ensure an even roll and cut one corner diagonally for better alignment. Spread the whipped Ninho filling evenly across the surface of the cake, leaving the diagonally cut edge for rolling.
Now, add strawberries to the filling. To keep them from leaking, just snip the ends gently and lay them side by side. Roll the cake carefully from the side without the diagonal cut, pressing in the filling and strawberries as you go. Once rolled, wrap the cake in its parchment paper and refrigerate for at least 5 hours for best results.