Strawberry-Biscuit-Roll (diabetics)

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Separate eggs. Beat the egg yolks, 4 tablespoons of hot water and 84 g diabetic sweetener for about 5 minutes until frothy. Beat egg white and salt until stiff. Put the egg white on the egg yolk cream. Mix flour and baking powder and sieve onto the egg white. Fold in everything.

2. 2

   Put the sponge mixture on a baking tray lined with baking paper and smooth it down. 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 tea towel, remove paper immediately. Carefully roll up from the long side and allow to cool. Soak gelatine in cold water. Wash, clean and quarter 500 g strawberries. Purify 150 g strawberries with lime juice. Squeeze out the gelatine and dissolve over a mild heat. Stir the gelatine into the strawberry puree. Stir in strawberry pieces and yoghurt. Season cream with 12 g diabetic sweetness. Put it in a cold place.

3. 3

   Squeeze out the gelatine and dissolve over a mild heat. Stir the gelatine into the strawberry puree. Stir in strawberry pieces and yoghurt. Season cream with 12 g diabetic sweetness. Put it in a cold place. Whip cream until stiff. As soon as the cream starts to gel, fold in the cream. Roll out the sponge cake. Spread cream on top. Roll up the sponge cake and refrigerate for 4 hours. Clean, wash and slice the remaining strawberries. Cut the sponge roll into thin cake pieces and decorate with strawberry slices

4. 4

   As soon as the cream starts to gel, fold in the cream. Roll out the sponge cake. Spread cream on top. Roll up the sponge cake and refrigerate for 4 hours. Clean, wash and slice the remaining strawberries. Cut the sponge roll into thin cake pieces and decorate with strawberry slices

5. 5

   Waiting time about 4 hours. / 1 BE

Nutrition Facts

KCAL
80 kcal

CARBS
10 g

FATS
4 g

PROTEINS
4 g