Ingredients:
For the sponge cake:
- 200 g Bake-Free sponge cake -muffin flour mixture
- 80 g erythritol
- half a packet of baking powder
- 15 g coconut oil
- 1 teaspoon vanilla extract
- 280 g sugar-free almond drink (Joya)
- a few leaves of fresh basil (I used 20 pieces)
For the filling:
- 1 packet of vanilla pudding powder
- 120 g erythritol
- 250 g sugar-free almond drink (Joya)
- 250 g vegetable margarine (Liga)
- 200 g strawberries
Preparation:
For the sponge cake, chop the basil into small pieces, then mix the ingredients (first separately the wet and dry, then together) and spread the batter in a thin-walled form lined with silicone baking paper (even the top with a wet spoon. I used 25x34 cm, it should not be much smaller than this, because the sponge cake will be hard to roll up nicely. The sponge cake is very thin while it is raw, but it will rise nicely. Bake in a preheated oven at 180 degrees celsius for 15 minutes, conventional top and bottom setting. As soon as you take it out from the over, roll it up starting from the shorter side with a damp kitchen towel or the baking paper (separate it first form the paper) and let it cool completely. For the cream, boil the pudding with the erythritol to a thick consistency and let it cool, then mix in the room temperature margarine with a stand mixer, and add the chopped strawberries with a spoon. Unroll the sponge cake and spread it with the strawberry cream, wrap it in parchment paper and leave it to rest in the refrigerator for 2 hours. You can put it in a bread pan and wrap it around with plastic wrap so that the sponge cake doesn't dry out. As soon as it is ready, slice it into equal parts.
