Chocolate sponge roll

Ingredients for 1 servings:

• 75 g spelt flour
• 15 g cocoa powder
• ½ tsp baking powder
• 3 m.-sized eggs
• 150 g xylitol (sugar substitute) or other sweetener
• 150 g low-fat curd cheese
• 250 g Cremefine for whipping
• 2 g agar-agar, optional
• 100 g cherry(s), fresh or frozen, thawed
• Chocolate shavings, dark

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 12 minutes; Total time approx. 1 hour 57 minutes

Preheat oven to 180°C (top/bottom heat). Mix flour, cocoa, and baking powder. Separate eggs. Beat egg whites until stiff. Sprinkle in 100g xylitol and beat for another 2 minutes. Stir in egg yolks. Sift the flour mixture onto the beaten egg whites and carefully fold in. Spread the sponge cake mixture onto a baking tray lined with baking paper. Bake for approx. 11-12 minutes. Turn the sponge cake, complete with the baking paper, onto a damp kitchen towel, then peel off the baking paper. Roll up using the kitchen towel to help it roll up. Mix together the quark and 50g xylitol. Beat Cremefine until stiff, setting aside approx. 50g for decoration and stirring the rest into the quark. Bring agar-agar to a boil with 3 tablespoons of water, then quickly stir into the quark mixture. Spread the quark mixture onto the sponge cake. Halve the cherries and place them on top, then roll up. Finally, garnish with the remaining Cremefine, sprinkle with grated chocolate, and refrigerate until ready to serve. The agar-agar can be omitted for a lighter texture. Per serving, approximately 198 kcal.