Strawberry Roll with Cream Cheese Filling and Chocolate Glaze
The almond sponge and cream cheese-sour cream filling provide protein, fats, and calcium, while strawberries add fiber and fresh berry flavor. A thin chocolate glaze makes the dessert easy to serve without regular sugar.
Whip the eggs (200 g) with erythritol (37,5 g) and baking powder (5 g), then fold in almond flour (80 g) and salt (1 g). Spread on parchment and bake at 200°C for 10 minutes. The total amount of erythritol for this recipe is 75 g.
Roll the hot sponge with the parchment and cool completely. Whip cream cheese (180 g) with 20% sour cream (180 g), erythritol (37,5 g), and vanilla (1.5 g).
Unroll, spread the cream, and add strawberries (150 g). Roll, chill for 2 hours, then melt butter (25 g), sugar-free milk chocolate (50 g), 99% dark chocolate (25 g), and 35% cream (25 g) for the glaze.
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