Fluffy Gingerbread Biscuit Roll
Ingredients
Biscuit mixture
- 6 eggs
- 100 g erythritol or xylitol, or alternatively 80 g sugar
- 100 g organic spelt whole grain flour
- 6 tablespoons milk
- 1 teaspoon gingerbread spice
Filling
- 120 g low-fat quark
- 150 g Greek yogurt
- 1 can preserved mandarins, not fresh
- 10 speculoos cookies
- 60 g xylitol or erythritol, or alternatively 50 g sugar
Preparation
Preheat the oven to 170 degrees Celsius.
Separate the six eggs and beat the egg whites until stiff.
Beat the egg yolks with the sweetener and milk until creamy and yellow.
Mix the spelt whole grain flour with the gingerbread spice.
Gradually stir the flour mixture into the egg yolk mixture.
Fold in the beaten egg whites.
Pour the batter onto a baking sheet lined with parchment paper and spread it out rectangularly.
Bake for 10 minutes.
In the meantime, break the speculoos cookies into small pieces and mix with the other filling ingredients in a bowl, saving a few cookies for decoration.
Remove the cake from the oven and turn it out onto a tea towel with the parchment side up.
Wipe the parchment side with a damp cloth to loosen it, then carefully remove the parchment.
Spread the yogurt cream on the cake, leaving the last 5 centimeters free.
Arrange the preserved mandarins on the yogurt cream.
Roll up the cake using the tea towel.
Trim the ends and decorate as desired or sprinkle with powdered erythritol.
Tips
Use only preserved mandarins, not fresh ones, for the filling.
Save a few speculoos cookies for decoration purposes.
