Chocolate biscuit roll with pear cream (diabetics)

Ingredients

Directions

1. 1

   Separate eggs. Beat egg whites and 3 tablespoons of cold water until stiff. Add salt and 35 g diabetic sweetener. Stir in egg yolk. Mix flour, starch, baking powder and cocoa, sieve onto the egg mixture. Fold in 2-3 portions. Put the dough on a baking tray lined with baking paper, smooth it down and bake in a preheated oven (electric cooker: 200 °C/ convection oven 175 °C/ gas: level 3) for 10-12 minutes. Remove from the oven, turn out on a damp tea towel, remove baking paper. Turn over protruding edges of the tea towel so that the edges of the sponge cake are covered. Leave to cool. Dice pears. Boil up apple juice and lemon juice. Simmer the pears for 2-3 minutes, let them cool down. Soak gelatine, squeeze out and stir into the warm compote. Place in a cool place until it begins to gel slightly. Whip cream and sweetener until stiff, fold into the compote. Spread on the sponge cake (leave a 2 cm edge on a wide side of the dough). Roll up the sponge cake from the wide side, refrigerate for about 3 hours. Use a peeler to remove the rolls from the chocolate, sprinkle the cake with them and the rest of the diabetic sweetener. Decorate with lemon balm and pear wedges

2. 2

   Waiting time approx. 3 hours. 1.5 BE

3. 3

   You can exchange these ingredients:

4. 4

   Instead of fresh pears you can use canned fruit