Fresh strawberry roulade

Strawberry season is here and with it this recipe for strawberry roulade! We used a minimum of flour on it, it is full of protein and tastes absolutely great. It is guaranteed to refresh you on these hot summer days!

Required raw materials on sponge cake:

• 40 g spelled flour

• 4 eggs

• 60 g erythritol

Procedure for preparing sponge cake dough:

1. Separate the yolks from the egg whites and whisk the egg whites into the solid snow.

2. Whisk the egg yolks with the sweetener into the foam.

3. Then mix the flour with the sweetener yolks.

4. Finally, very carefully and gradually whisk the egg whites by hand.

5. Pour the dough onto a baking sheet lined with baking paper, spread it evenly and bake for 10 minutes at 160 degrees.

6. After pulling out, let the sponge cake cool down slightly, but while it is still warm, we roll it into a roulade - so that later the roulade will keep its shape. Let the rolled sponge cake cool.

Required ingredients for cream:

• 200 g ricotta
• 1 pack of coconut pudding powder
• 250 ml milk
• 30 g coconut
• 30 g whey coconut protein WPC 80
• 180 g of strawberry
• 1/2 lemon juice
• 80 g strawberry jam without sugar

Procedure for preparing the cream:

1. Cook the pudding in 250 ml of milk. Then let it cool.

2. Whisk ricotta with coconut, lemon juice and protein. Then add the chilled pudding and create a cream.

3. Mix the sliced strawberries into the cream.

Then make a roll:

1. Carefully unwind the sponge cake, remove it from the baking paper and spread it with sugar-free strawberry jam.

2. Layer the cream and roll again.

3. If we have cream left, we can rub it on the roulade. Then decorate it with strawberries.

4. Let the roulade solidify in the refrigerator and we can serve it.

Enjoy your food!

Nutrition information:

Cut the roll into 20 pieces, one of which has:

Calories: 69

Proteins: 4 g

Carbohydrates: 5 g

Fat: 4 g

Author: Barbora Boháčková