Flourless Roll Cake

Flourless Roll Cake


Ingredients:

  • 8 egg whites 
  • 2 tablespoons coconut blossom sugar (or coconut sugar) 
  • 200 g ground walnuts 
  • 100 g ground almonds 
  • 2 tablespoons maple syrup

For the filling: 

  • 8 egg yolks 
  • 100 g dark chocolate 
  • 100 g light butter 
  • Stevia to taste



Instructions:

  1. Preheat the oven to 180°C (356°F). 
  2. Whisk the egg whites into a stiff snow. 
  3. Add coconut blossom sugar, maple syrup, ground walnuts, and ground almonds. Mix well until combined. 
  4. Spread the batter evenly onto a baking sheet lined with parchment paper, forming a rectangular shape about ½ cm thick. 
  5. Bake for approximately 12 minutes. 
  6. Remove the sponge from the oven, flip onto a clean surface so the parchment paper is on top, then carefully peel off the paper. 
  7. Roll the sponge into a log while still warm.

For the cream: 

  1. Whisk the egg yolks until frothy and cook them in a double boiler until they thicken. 
  2. Add dark chocolate and light butter, stirring until melted and smooth. 
  3. Sweeten with stevia to your taste and mix well. 
  4. Spread the warm cream evenly over the warm sponge. Carefully re-roll the cake, gently pressing it from the outside to ensure the cream is evenly distributed. 
  5. Refrigerate until the cream sets. 
  6. Optional: decorate the outside of the roll with sugar-free chocolate glaze for an extra touch.