Fine melon biscuit roll (diabetics)

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Separate eggs. Stir egg yolk, 4 tablespoons of warm water and diabetic sweetener for about 5 minutes until creamy. Beat egg white and salt until stiff. Add the egg white to the egg yolk cream. Mix flour, starch and baking powder and sieve onto the egg white. Fold in everything. Spread the mixture on a baking tray (approx. 32 x 38 cm) lined with baking paper. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: not suitable/ gas: level 2) for 12-15 minutes. Turn the base onto a damp clean tea towel, remove paper immediately. Carefully roll up the base from the long side using the tea towel, allow to cool. Soak gelatine in cold water. Cut melon into cubes or cut out balls with a ball cutter. Mix yoghurt and lemon juice and season to taste with sweetener. Squeeze the gelatine and dissolve over a mild heat. Mix with 2-3 tablespoons of cream, then stir in the rest of the cream. Keep cold. Whip cream until stiff. As soon as the cream starts to gel, fold in the cream. Roll out the sponge cake. Spread the cream on top. Place half the melon on top in a row. Roll up the sponge cake and refrigerate for about 4 hours. Cut into pieces and decorate with the rest of the melon

2. 2

   You can exchange these ingredients:

3. 3

   Instead of diabetic sweetness, use 100 g sugar for the sponge cake. Replace the sweetener with 80 g sugar and 1 packet of vanillin sugar

4. 4

   Waiting time approx. 4 1/2 hours. / 1 1/2 BE

Nutrition Facts

KCAL
110 kcal

CARBS
15 g

FATS
4 g

PROTEINS
4 g