Blueberry and orange biscuit roll (diabetics)

Ingredients

Directions

1. 1

   Separate eggs. Beat the egg whites and 1 tablespoon of cold water until stiff, finally pour in diabetic sweetness little by little. Fold in 6 egg yolks one after the other. Add orange zest. Mix flour and baking powder, sieve onto the egg foam and fold in carefully

2. 2

   Spread the mixture evenly on a baking tray lined with baking paper. Bake in a preheated oven (electric cooker: 200 °C /circulating air: not suitable/ gas: level 3) for approx. 10 minutes. Moisten a clean tea towel and place on the work surface. Remove the sponge cake plate from the edge with a knife and turn it over onto the tea towel. Moisten the baking paper, pull off and beat the cloth over the sponge cake from all sides. Let it cool down

3. 3

   In the meantime soak the gelatine in cold water. Spread the jam on the cooled sponge cake. Whip 375 g cream until almost stiff, season to taste with sweetener. Squeeze the gelatine, dissolve at low heat and stir in some cream. Then add to the remaining cream and fold in. Spread cream on the jam layer and sprinkle with blueberries, up to 12 for decoration. Press blueberries into the cream

4. 4

   Roll up the sponge cake plate from the long side using the tea towel and leave it on the seam side. Cover well with foil and put in a cool place for 5-6 hours (preferably overnight). Whip 125 g cream until stiff, season to taste with sweetener and place in a piping bag with punched spout. Cut roll into 12 cake pieces and decorate with cream and remaining blueberries

5. 5

   Waiting time about 6 hours. / 1 1/2 BE

6. 6

   You can exchange these ingredients:

7. 7

   Instead of diabetic sweetener or sweetener, use 75 g for the sponge cake and 30 g sugar for the cream cream. Sprinkle the sponge roll with about 3 tablespoons of sugar. Instead of the diabetic jam you can also use 300 g Lemon Curd. Then use lemon peel instead of orange peel. Sweeten the cream to decorate with 1 packet of vanillin sugar