Peach and lemon biscuit roll (diabetics)

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Beat the eggs with 50 g diabetic sweetener and salt until thick and creamy white. Mix flour with starch and baking powder and stir into the egg foam alternately with the milk. Smooth on a baking tray lined with baking paper. Bake in a preheated oven (electric cooker: 225 °C/ convection oven: not suitable/ gas: level 3) for 7-8 minutes. In the meantime, drain the peaches in a sieve. Remove the sponge cake from the oven and immediately turn out onto a damp tea towel.

2. 2

   Peel off baking paper. Fold the protruding sides of the tea towel to the middle. Let it cool down. Soak gelatine in cold water. Finely dice the peaches. Mix sour cream with lemon juice and 46 g diabetic sweetener. Squeeze out the gelatine and dissolve at low heat. Mix gelatine with 3 tablespoons of cream. Then stir into the remaining cream. Chill for 3-5 minutes until the mixture begins to gel. In the meantime, whip the cream until stiff. Fold cream into the gelling cream.

3. 3

   Squeeze out the gelatine and dissolve at low heat. Mix gelatine with 3 tablespoons of cream. Then stir into the remaining cream. Chill for 3-5 minutes until the mixture begins to gel. In the meantime, whip the cream until stiff. Fold cream into the gelling cream. Spread the cream on the sponge cake, leaving a rim about 1 cm wide. Sprinkle with peaches. Roll up the sponge cake from the long side. Chill for about 3 hours. Dust the roll with 12 g diabetic sweetener and cut into slices. Serve decorated with mint and lemon slices

4. 4

   Spread the cream on the sponge cake, leaving a rim about 1 cm wide. Sprinkle with peaches. Roll up the sponge cake from the long side. Chill for about 3 hours. Dust the roll with 12 g diabetic sweetener and cut into slices. Serve decorated with mint and lemon slices

5. 5

   Waiting time approx. 3 hours. / 1 1/2 BE

Nutrition Facts

KCAL
140 kcal

CARBS
15 g

FATS
8 g

PROTEINS
4 g