Almond and Raspberry Roll Cake
Ingredients
- 45g oatbran
- 2 tablespoons erythritol granulated
- 1/2 teaspoon baking powder
- 4 tablespoons natural fat free yogurt
- 1.5 teaspoons Moroccan almond extract
- 2 eggs
Filling
- 8 teaspoons raspberry jam
- 3 extra light cheese triangles
- kvarg white chocolate
- 1 teaspoon Moroccan almond extract
- almonds
- 1/2 tablespoon raspberry coulis
Preparation
Separate the eggs and whisk the whites to meringue stage. Add the yolks to the cake mix, then fold in the whites.
Bake for 14 minutes at 180°C in a lined tray.
Remove from oven, roll the cake, unroll it, and allow to cool.
Spread the cake with 8 teaspoons of raspberry jam.
Add 3 extra light cheese triangles, kvarg white chocolate, and 1 teaspoon of Moroccan almond extract to the cake.
Roll up the cake, trim the ends, cut into 2 halves, place one upright, and refrigerate overnight.
Pipe the cake with kvarg white chocolate.
Toast the almonds in a frying pan until they start to brown. Note: This step really makes the flavor pop.
Sprinkle the toasted almonds over the cake.
Add 1/2 tablespoon of raspberry coulis.
