|1 tbsp||SteviaSweet Baking Granules|
|70 g||potato starch|
|2 tbsp||cocoa powder|
|1 tsp||baking powder|
|100 g||low fat yoghurt|
|2 tbsp||SteviaSweet Granulated|
|1/2 tsp||ground vanilla|
|100 g||dark chocolate|
|100 g||crème fraîche|
Preheat the oven to 200 °C.
Place the eggs in a bowl and beat until foamy. Add SteviaSweet Baking Granules, mixing fast. Combine the dry ingredients and sift into the foamy mixture. Fold in carefully using a spatula or dough scraper. Place the dough on a baking sheet lined with baking paper and bake on the middle shelf of the oven for approx. 6-8 minutes. Remove the cake base from the oven and turn out onto another baking sheet. Leave to cool while you prepare the filling.
Mix together the yoghurt, mascarpone, SteviaSweet Granulated and vanilla to form a stiff foam. If the cake base is already dry, moisten with water. Spread the filling onto the base and roll up using a sheet of baking paper. Wrap the roll in cling film and refrigerate for around one hour.
For the icing, melt the chocolate in the microwave on a low setting. Add the crème fraîche, mixing fast. Spread onto the roll and decorate with a log pattern. Finally, garnish with rosemary and cranberries.
If desired, add “branches” by cutting small pieces from the roll and placing on top.
Nutritional information per portion
|5||Protein in g|
|10||Carbohydrates in g|
|15.5||Fat in g|