ponedeljek, 23. april 2018
LCHF roulade
Ingredients:
3 eggs
3 tbsp erythritol
5 tbsp almond meal
1 tsp baking powder
1 tbsp rum
1 cup sour cream
1 tbsp erythritol
1/2 cup raspberries
Preheat oven to 180°C (360°F).
First whip together the egg whites and erythritol.
In another bowl mix egg yolks, almond meal, rum and baking powder.
Slowly add whipped egg whites and gently mix together.
On the baking tray (my was 25x35cm) add first baking paper, slowly pour the batter into the tray.
Bake for 15min.
When the dough is baked, roll it into a roulade(the dough must be still hot).
Let it cool.
For the filling mix together the sour cream, erythritol and raspberries. Slowly combine all
the ingredients and spread it on the dough.
Let it cool in the fridge at least 2 hours.
Bon appetit!
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