Low-carb strawberry roll

Ingredients for 1 servings:

• 110 g rapeseed oil
• 120 ml cream
• 5 eggs, separated
• 100 g almond flour
• 100 g xylitol (sugar substitute) + 1 tbsp for the tea towel
• 1 tsp baking powder
• 7 g guar gum
• 125 g mascarpone
• 125 g cream
• 25 g xylitol (sugar substitute)
• 3 sheets of gelatin
• 25 g strawberry fruit spread, low carb
• 65 g strawberry fruit spread, low carb

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 20 minutes

Low carb, gluten-free, sugar-free

For the Swiss roll, preheat the oven to 160°C (fan oven). Separate the eggs and beat the egg whites until stiff peaks form. In a second bowl, beat the egg yolks and xylitol until frothy, then whisk the oil, cream, baking powder, almond flour, and guar gum with the egg yolks. Fold in the egg whites until a smooth, firm batter forms. Spread baking paper on a baking tray, smooth the batter onto the baking tray, and bake for 15-20 minutes at 160°C (fan oven). For the cream, soak the gelatine in cold water for 5 minutes. Then whip the cream until stiff peaks form. Mix the mascarpone, jam, and xylitol. Squeeze out the gelatine, place it in a small bowl, and heat in the microwave for 20-30 seconds until liquid, then stir it into the mascarpone mixture. Carefully fold in the cream and chill for 5 minutes. Now begins the tricky part – the rolling: Place a clean tea towel on the countertop and sprinkle with 1 tablespoon of xylitol. Carefully turn the sponge cake out onto the tea towel and carefully peel off the baking paper. Carefully roll up the sponge roll with the tea towel, keeping the end at the bottom. Allow the sponge roll to cool with the tea towel rolled up. To prevent the base from tearing, carefully roll it back up. Spread first with the spread and then with the cream. Then roll up again and refrigerate.