Peach and biscuit rolls

Name: Peach and biscuit rolls
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 8
Ingredients: 3 eggs (Gr. M), 1 pinch of salt; 60 g + 1 teaspoon diabetic sweetness; 50 g flour, 15 g cornstarch; 2 sheets white gelatine; 1/2 370- ml jar peaches; 100 g Whipped cream; 125 g Whole milk yoghurt; 2 tablespoons (40 g) Apricot Jam; baking paper, aluminium foil

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 8

3 eggs (Gr. M), 1 pinch of salt
60 g + 1 teaspoon diabetic sweetness
50 g flour, 15 g cornstarch
2 sheets white gelatine
1/2 370- ml jar peaches
100 g Whipped cream
125 g Whole milk yoghurt
2 tablespoons (40 g) Apricot Jam
baking paper, aluminium foil

Directions

1
Line 1/2 baking tray with baking paper (approx. 20 x 35 cm). Line open side with aluminium foil folded several times. Separate the eggs. Beat the egg whites, 1 tbsp. cold water and salt until stiff, pouring in 50 g of sweetness. Fold in the egg yolk. Sift flour and starch on top, fold in
2
Paint on the plate. Bake in a hot oven (electric oven: 200 °C/circulating air: 175 °C/gas: level 3) for 10-12 minutes. Turn over onto a damp tea towel. Peel off the paper. Roll up the sponge cake, cool down
3
Soak the gelatine in cold water. Drain the peaches, mash 2/3, dice the rest. Squeeze the gelatine, dissolve. Stir in the puree bit by bit. Place in a cold place until it begins to gel. Whip cream until stiff. Fold 10 g sweetness, yoghurt, cream and peach pieces into the puree
4
Spread the biscuit with cream. Roll up from the long side. Chill for at least 4 hours. Sprinkle with 1 teaspoon sweetness. Cut into 8 slices. Warm up the jam. Spread on the cut surfaces