Low-carb Swiss roll with berries

Ingredients for 1 servings:

• 350 g egg(s), weighed with shell
• 80 g xylitol (sugar substitute) or another crystalline sugar substitute
• 80 g flour, gluten-free
• 500 g low-fat curd cheese
• 250 g low-fat yogurt
• 300 g berries or other chopped fruit
• ½ lemon(s), the juice
• 2 sheets of gelatin
• e.g. xylitol (sugar substitute) or liquid sweetener

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 11 minutes; Total time approx. 2 hours 11 minutes

gluten-free, Dukan

Preheat the oven to just over 200°C (fan setting). Beat the eggs and sugar until thick and creamy. I beat in a food processor until 3-4 times the volume is reached. You can, of course, also beat the egg whites separately. Carefully fold in the sifted flour and egg whites in two portions each. Spread onto a baking sheet lined with baking paper and place in the oven. Reduce the temperature to 200°C (400°F) and bake for about 11 minutes; this is sufficient for fan-assisted baking. Do a pressure test; the dough should still be soft and your fingerprints should still be slightly visible. For a two-layer cake, it’s recommended to bake two layers. The dough will rise immensely, but then shrink back down a bit. But it will still be fluffy. Peel off the baking paper and then roll it up with the baking paper on. Of course, you can fill the sponge cake however you like. Either with jam or whatever you like. I fill it with a curd and fruit cream. To do this, soak the gelatine leaves in cold water for about 10 minutes and then squeeze out the excess water. Mix the curd cheese with yogurt, lemon juice, liquid sweetener and other flavorings such as vanilla, etc. Simmer the fruit with the sugar substitute. Chop large fruit well. You don’t need to chop blackberries, blueberries and the like. The mixture shouldn’t be too runny. Dissolve the gelatine in the water and let it cool slightly. Mix about half of the fruit mixture well with the curd cheese mixture. Spread half of this mixture onto the roulade. Roll up the sponge cake again and spread the roulade with the remaining curd cheese and fruit mixture. Distribute the rest of the fruit on the roulade. Chill the roll for about 1.5 hours. Sprinkle with icing sugar before serving if desired.