Bee sting sponge roll with strawberries

Ingredients for 1 servings:

• 50 g low-fat margarine
• 50 g honey
• 3 tbsp Cremefine for whipping
• 100 g almond flakes
• 2 m.-sized eggs
• 120 g erythritol (sugar substitute) or sugar
• 65 g spelt flour
• 1 tsp, leveled baking powder
• 100 g strawberries
• 200 g Cremefine for whipping
• 100 g low-fat curd cheese
• 1 pack of cream stiffener

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 30 minutes

In a small pan, bring the margarine, honey, and Cremefine to a simmer. Add the flaked almonds, reduce slightly, and set aside. For the sponge cake, separate the eggs. Beat the egg whites until stiff peaks form and then add 70g of erythritol. Stir in the egg yolks. Mix the flour and baking powder, sift them into the egg mixture, and fold them in. Line a baking tray with baking paper, pour the mixture onto half of the tray, and smooth it down. Spread the flaked almond mixture on top. Bake in an oven preheated to 180°C (top/bottom heat) for about 16 minutes on the middle shelf. Turn the dough out onto a wet kitchen towel, lined with baking paper, and pull the baking paper down. Roll up the dough using the kitchen towel and let it cool. For the filling, mix the quark with the remaining erythritol. Beat the Cremefine with the cream stabilizer until stiff peaks form and fold it into the quark. Roll out the sponge cake and spread with the quark cream. Wash and dice the strawberries, spread them on the quark cream, and roll them up. Refrigerate for 1 hour. Approx. 324 kcal per serving.