Lemon roll (diabetics)

Ingredients

Directions

1. 1

   Separate eggs. Beat the egg whites and 4 tablespoons of cold water with the whisk of the hand mixer until stiff, adding 80 g diabetic sweetener and salt. Stir in egg yolks one after the other. Mix flour, starch and baking powder, sieve over the egg foam and fold in carefully. Smooth the sponge mixture on a baking tray (32 x 39 cm) lined with baking paper. Bake in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4) for 7-8 minutes. Remove the sponge cake from the oven and immediately turn out onto a damp tea towel. Peel off baking paper. Fold down protruding sides of the tea towel towards the middle. Let it cool down. In the meantime soak gelatine in cold water. Mix yoghurt, sweetener, lemon peel and juice. Squeeze the gelatine, dissolve. Mix with 4-5 tablespoons of yoghurt mass. Then stir into the remaining yoghurt mass. Keep cold. Whip cream until stiff and fold into the gelling cream in portions. Spread evenly on the sponge cake. Roll up from the long side and refrigerate for about 3 hours. Sprinkle sponge roll with 10 g diabetic sweetener. Decorate with lemon wedges

2. 2

   3 hours waiting time / 1 1/2 BE

3. 3

   Not diabetic? Use 125 g sugar for the sponge cake, 150 g for the cream. Dust the roll with 1 tbsp. icing sugar