INGREDIENTS FOR 15 SLICES:
- 120 g Bake-Free sponge cake-muffin flour mixture
- 50 g of finely ground walnuts
- 30 g coarsely ground walnuts
- 8 g sweetener (1:10)
- cinnamon or gingerbread spice mix to taste
- a pinch of black salt
- half a packet of baking powder
- 50 g very thick coconut cream
- 10 g of melted coconut oil
- a few drops of caramel aroma
- a few drops of fresh lemon juice
- 110 g room temperature sugar-free almond drink
For the cream:
- 350 g mascarpone
- 14 g sweetener (1:10)
- a few drops of fresh lemon juice
- 1 tablespoon of vanilla flavoring
For scattering:
- 20 g of ground walnuts
To decorate:
- 10 g coarsely chopped walnuts
PREPARATION:
For the sponge cake, toast the walnuts in a dry pan, then finely grind the 50 gram quantity, coarser the 30 gram quantity, then mix it with the ingredients (first according to their gender) and flatten the dough into a baking tray lined with silicone baking paper (it will not be an easy and quick task , but you don't have to sweat blood with it and the end result compensates for the effort). I used a 34 x 25 cm pan, it should not be much smaller than this, because the dough will not roll well. It's very thin raw, but it's just right when it's cooked. Bake in a preheated oven at 180 degrees for 15 minutes with bottom-up baking (no longer!). As soon as you take it out, remove the baking paper from it, then roll it up with a new paper while it is still warm from the shorter side and let it cool completely.
For the cream, whisk the mascarpone with a food processor and add the eritvia MAX, the aroma and the lemon juice. As soon as the sponge cake has cooled, unroll it carefully and spread three-quarters of the cream evenly over it, sprinkle it with ground walnuts, then roll it back tightly and secure it with foil. Put it in the fridge for at least 2-3 hours, then spread it around with the remaining cream and sprinkle with chopped walnuts. Cut into 15 equal slices.
