Strawberry Roll with Cream Cheese Filling and Chocolate Glaze

Egg, Cream cheese, Cream 20% fat content, Strawberry, Almond flour, Erythritol, Sugar-free milk chocolate, Cream 35% fat, Chocolate 99%, Butter, Baking powder without starch, Vanilla, Table salt

Whisk with a mixer: 10 min. Bake in the oven: 10 min. Chill in the refrigerator: 2 h. Bake in the microwave: 5 min.

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.