New Zealand egg white roll

Ingredients for 1 servings:

• 5 egg whites, well chilled
• 1 tsp, heaped cornstarch
• 2 tsp vinegar
• 250 g sugar
• 600 g crème fraîche
• 3 packs of cream stiffener
• 2 packets of vanilla sugar
• 50 g almond flakes
• 1 tbsp, heaped sugar
• 500 g sour cherries from the jar, well drained

Instructions

Working time approx. 40 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 20 minutes; Total time approx. 4 hours

very good utilization of leftover protein

Beat the well-chilled egg whites in a cold bowl with a hand mixer until very stiff. While continuing to beat, add the cornstarch, vinegar, and sugar one after the other. Continue beating until the mixture begins to shine. Line a baking sheet with baking paper and spread the egg white cream evenly on it. Sprinkle with the flaked almonds and bake at 180°C for about 20 minutes. The flaked almonds should then be slightly browned. Sprinkle a tea towel with 1 tablespoon of sugar and turn the egg white batter out onto it. Carefully remove the baking paper. In a bowl with a hand mixer, begin beating the crème fraîche and vanilla sugar. Then gradually add the cream stabilizer and continue beating until the mixture begins to stiffen. Spread evenly over the egg white batter and top with the well-drained cherries. Using the towel, shape everything into a log and let it cool in the refrigerator for at least 2-3 hours. Tip: From pineapple to plum, almost any fruit will work for the filling.