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Flourless Roulade
Roulades..... again a grateful, tasty cream dessert. Visitors always praise it. This time, it's a nut roulade with chocolate cream, additionally gluten-free.
Ingredients
Body
- 100 g ground nuts
- 5 pcs Eggs
- 70 g Cane sugar
Filling
- 250 g soft curd cheese
- 80 ml whipped cream
- 80 g Chocolates
- 1 pcs banana
Glaze
- 20 g Chocolates
- milk
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Directions
We whip the yolks with sugar. Mix in the nuts. Finally, mix in the whipped egg whites.
Pour it onto a baking sheet lined with baking paper, which we grease with butter/oil. Bake in an oven preheated to 180 degrees for 15 minutes.
We remove the baked sponge cake from the oven, roll it up, wrap it in a towel and let it cool down.
We whip the cream for the mousse. Mash or blend the banana and mix it with the cottage cheese. Melt the chocolate. When it's slightly cooled, spoon in the cottage cheese mixture to prevent it from curdling. Finally, mix in the whipped cream.
Spread the cream on the cooled sponge cake. Save some of the cream for the top of the roll. Roll it up. Spread the remaining cream.
Let's prepare the icing. Break the chocolate into a bowl, add a little milk and heat it in the microwave. Add milk according to the consistency. Pour the icing over the roll and chill it in the fridge.
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