Diet sponge roll with raspberry filling
4 servings
30 minutes
Dietary sponge roll with raspberry filling is a light and airy treat that carefully preserves the traditions of Jewish cuisine. Based on simple yet balanced ingredients, it surprises with its tenderness and natural sweetness. The protein sponge cake, made without flour and sugar, remains soft and elastic, allowing the filling to harmoniously absorb. The raspberry layer mixed with cottage cheese adds freshness and a subtle tartness balanced by vanilla notes. This roll is not only pleasant in taste but also ideal for those watching their diet as it is low-calorie and rich in protein. A magnificent choice for a light breakfast or afternoon tea, it delights with its natural flavor without excessive sweetness.
1
Mix 3 egg yolks with starch, baking powder, vanillin, and sweetener.
- Chicken egg: 3 pieces
- Cornstarch: 2 tablespoons
- Vanillin: to taste
- Stevia extract: to taste
2
Whip 3 egg whites to peaks (so they don't spill from an inverted bowl).
- Chicken egg: 3 pieces
3
Carefully fold the egg whites into the yolk mixture, mixing the mass from bottom to top.
4
Pour onto a silicone mat, spread into a rectangle shape, and bake for 10-12 minutes in a preheated oven at 180° (do not over-dry, check with a 'dry toothpick').
5
Take the biscuit out of the oven while it's still hot, carefully transfer it to a hot damp towel, and roll it up.
6
Puree the raspberries with a blender, then strain through a sieve to remove the seeds, and mix the puree with cottage cheese and sweetener.
- Raspberry: 100 g
- Soft cottage cheese: 6 tablespoons
- Stevia extract: to taste
7
Unroll the towel, spread the filling over the biscuit, and roll the biscuit into a roll without the towel.
8
Wrap tightly in food film, slightly flatten, and let it soak for at least a couple of hours, preferably overnight.