Fluffy Gingerbread Mandarine Swiss Roll
Ingredients
Biskuitmasse (Biscuit Batter)
- 6 eggs
- 100 g Erythrit or Xylitol (alternative: 80g sugar)
- 100 g organic whole wheat spelt flour
- 6 tbsp milk
- 1 tsp gingerbread spice
Füllung (Filling)
- 120 g low-fat curd cheese (Magertopfen)
- 150 g Greek yogurt
- 1 can preserved mandarins (not fresh)
- 10 speculoos cookies (Spekulatiuskekse)
- 60 g Xylitol or Erythrit (alternative: 50g sugar)
Preparation
Preheat the oven to 170 degrees Celsius.
Separate the six eggs and beat the egg whites until stiff. In a separate bowl, whisk the egg yolks with Xylitol (or sugar) and milk until creamy and yellow.
Mix the whole wheat spelt flour with gingerbread spice, then gradually fold it into the egg yolk mixture. Gently fold in the beaten egg whites.
Pour the batter onto a baking sheet lined with parchment paper and spread it evenly into a rectangle.
Bake for 10 minutes.
While the batter is baking, break the speculoos cookies into small pieces for the filling (save a few for decoration). Mix them with the other filling ingredients in a bowl.
Remove the baked batter from the oven and immediately flip it onto a kitchen towel with the parchment paper side up. Dampen the parchment paper side with a moistened kitchen cloth or sponge to help it release from the batter, then carefully peel it off.
Spread the yogurt filling onto the baked batter, leaving about 5 cm at one end. Arrange the preserved mandarins (not fresh ones) on top of the yogurt mixture.
Using the kitchen towel, carefully roll up the Swiss roll from the filled end to the empty end.
Trim the ends and decorate as desired or dust with powdered Erythrit.