Glutenfree cocoa roulade with white chocolate
This is such a delight! The sponge contains only 1 tablespoon of flour and due to the quark, the filling is very light and refreshing. Tastes well whatever the season! You can find the recipe and more photos here.
Ingredients
Batter
4 eggs
120 g sugar
1 tablespoon gluten-free self-raising flour
30 g cocoa powder
Filling
100 ml double cream
50 g white chocolate
100 g quark (or ricotta cheese)
Additional
sprinkles or grated chocolate
sugar
Instructions
1) Preheat oven to 220 °C. Line a rectangular baking tray with greaseproof baking paper.
2) Separate eggs. Whisk the egg whites until stiff. Add 40 g sugar and whisk again until glossy, then set aside.
3) In a separate bowl, cream together egg yolks and 80 g sugar. Sift in flour and cocoa powder, mix until well combined.
4) Carefully fold in 1/3 of the stiff egg whites. Add remaining egg whites and lightly fold together. Pour the batter onto the prepared baking tray and spread the batter evenly.
5) Bake for 7 to 10 minutes.
6) In the meantime, sprinkle some sugar on a tea towel. Once baked, remove the cake from the oven and immediately invert onto the tea towel. Tightly roll up the cake around the damp tea towel and leave to cool completely (this is very important, as your filling will get runny if your cake is still warm!).
7) To prepare the filling, melt the white chocolate (stove or microwave). Set aside to cool a little bit. Whip the double cream until stiff. Keep a little bit of the whipped cream in a separate bowl. Use the rest to mix with the quark (or ricotta cheese) and white chocolate, mix until well combined.
8) Unroll the cooled cake on fresh baking paper. Evenly spread the filling on top. Using the parchment underneath, carefully roll up the filled cake as tightly as possible.
9) Transfer the roulade to a serving plate. Decorate with the remaining whipped cream and sprinkles or grated chocolate. Chill for at least 3 hours before serving.
Ingredients
Batter
4 eggs
120 g sugar
1 tablespoon gluten-free self-raising flour
30 g cocoa powder
Filling
100 ml double cream
50 g white chocolate
100 g quark (or ricotta cheese)
Additional
sprinkles or grated chocolate
sugar
Instructions
1) Preheat oven to 220 °C. Line a rectangular baking tray with greaseproof baking paper.
2) Separate eggs. Whisk the egg whites until stiff. Add 40 g sugar and whisk again until glossy, then set aside.
3) In a separate bowl, cream together egg yolks and 80 g sugar. Sift in flour and cocoa powder, mix until well combined.
4) Carefully fold in 1/3 of the stiff egg whites. Add remaining egg whites and lightly fold together. Pour the batter onto the prepared baking tray and spread the batter evenly.
5) Bake for 7 to 10 minutes.
6) In the meantime, sprinkle some sugar on a tea towel. Once baked, remove the cake from the oven and immediately invert onto the tea towel. Tightly roll up the cake around the damp tea towel and leave to cool completely (this is very important, as your filling will get runny if your cake is still warm!).
7) To prepare the filling, melt the white chocolate (stove or microwave). Set aside to cool a little bit. Whip the double cream until stiff. Keep a little bit of the whipped cream in a separate bowl. Use the rest to mix with the quark (or ricotta cheese) and white chocolate, mix until well combined.
8) Unroll the cooled cake on fresh baking paper. Evenly spread the filling on top. Using the parchment underneath, carefully roll up the filled cake as tightly as possible.
9) Transfer the roulade to a serving plate. Decorate with the remaining whipped cream and sprinkles or grated chocolate. Chill for at least 3 hours before serving.