Sponge Roll with Strawberry and Cream

For the filling

Cook strawberry (300 g) with erythritol (30 g) for about 15 minutes, until the mixture becomes thick and jam-like. Cool the strawberry filling completely.

For the sponge

Separate the whites from the yolks. Beat the whites from egg (250 g) until foamy, add lemon juice (5 g), and gradually add half of the erythritol (60 g). Continue beating to stiff peaks.

Beat the yolks with the remaining erythritol until pale and thick. Add almond flour (40 g), coconut flour (20 g), xanthan gum (1 g), and vanilla (1 g), then mix.

Fold the whites into the yolk base in portions, moving from the bottom upward. Pour the batter into a parchment-lined 20×30 cm pan and bake at 180°C for about 10 minutes.

Let the sponge cool slightly, flip it onto film, and remove the parchment with the help of a damp towel. Roll the warm sponge and let it cool so it keeps its shape.

Assembly

Whip cream 35% fat (250 g) to soft peaks. Unroll the sponge, spread the strawberry filling and cream over it, then roll it again with the film.

Refrigerate the roll for 2 hours so the filling sets and the slices come out neat.