Ingredients |
|
|
160 g |
|
|
4 g |
big eggs |
|
4 EL |
cold water |
|
160 g |
flour |
|
1/4 TL |
baking powder |
| fruit spread of your choice | |
| Erythritol+Stevia Powder for sprinkling | |
How it's done:
First, bring the oven to 225°C (top-bottom heat).
Separate the eggs, beat the egg whites with the cold water until very stiff, let the Erythrit+Stevia slowly trickle in and beat until the mixture shines strongly. Then stir in the egg yolk until it has combined with the beaten egg white. Sieve the flour and baking powder through a sieve into the mixture and slowly and carefully fold in with a whisk.
Brush the dough quickly and evenly onto a baking tray lined with baking paper. Bake for approx. 8 minutes at 225°C (top-bottom heat) – the sponge cake should feel soft and dry at the top.
Immediately after baking, turn onto a tea towel, spread with the fruit spread of your choice and roll up tightly. Then sift the roll with Erythrit+Stevia powder as desired and cut off the edges.
Hint: The biscuit roll can also be optionally filled with cream and chopped fruit – simply let it cool when rolled up and fill it afterwards.
