Low-carb cream roulade with mandarins

Ingredients for 1 servings:

• 8 egg yolks
• 4 egg whites
• 100 g sugar substitute
• 4 tbsp water, hot
• 30 g almonds, ground
• 70 g almond flour
• 1 pinch of salt
• 1 tsp guar gum
• 2 cups of cream (200 ml each)
• 1 pack of cream stiffener
• 2 can/n mandarin oranges, unsweetened or with sweetener

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 5 minutes; Total time approx. 1 hour 20 minutes

No difference to the other version!

Preheat oven to 240°C (top/bottom heat). Beat egg whites with half the sugar substitute until stiff peaks form. Beat egg yolks with the remaining sugar substitute and the hot water until frothy. Mix the ground almonds, almond flour, salt, and guar gum together with the egg yolk mixture. Pour the beaten egg whites over the cake and carefully fold in. Line a baking tray with baking paper and spread the frothy mixture evenly. Bake the sponge cake for 5 minutes in the hot oven. Remove from the oven, slide off the tray, and let it cool between two wet tea towels. In the meantime, whip the cream with the cream stiffener. Drain the mandarins well. When the sponge cake is cold, spread with cream. Then arrange the mandarins on top and shape the base into a log using one of the tea towels. Let it set in the refrigerator for at least 1 hour.