Gluten-free Orange-chocolate roll cake
Gluten-free Orange-chocolate roll cake
Ingredients
- Bottom of a roll cake
4 pcs eggs
1,5 dl sugar
1,5 dl Cereal product Pizza & Street Food Mix powder mix
2 tbsp dark (unsweetened) cocoa powder
1 tsp baking powder
- Stuffing and toppings
1 pcs orange
125 g gluten-free chocolate
4 dl whipping cream
200 g unflavoured cream cheese
3 tbsp sugar
- Decoration
25 g chocolate
berries, goitre, etc.
Preparation
- Beat the eggs and sugar until white and frothy. Mix together the Pizza & Street Food Mix, cocoa powder and baking powder. Gently mix the flour mixture into the egg and sugar foam. Pour and spread the dough on a baking sheet lined with baking paper and bake the base for 7-8 minutes at 225°C.
- Turn the base out of the oven onto a baking sheet. Carefully remove the paper from the bottom of the cake base. Wash the orange and grate the peel. Then squeeze the juice from the orange. Once the base has cooled, use half of the orange juice to moisten the base.
- Prepare the filling. Melt the chocolate in a water bath or in the microwave. Whip the cream until frothy. Add the melted chocolate, cream cheese, sugar, orange zest and half of the orange juice to the cream and whisk until smooth.
- Spread more than half of the filling over the bottom, leaving about a quarter of the other side of the bottom unfilled, so that the filling doesn't puff out when you roll the tart. Roll the tart like a roll. Wrapped in baking paper, the tart will keep well in the fridge.
- Use the rest of the filling as icing and spread it evenly over the top of the cake. You can also frost the cake the next day. You can use a fork, for example, to draw patterns on the surface of the frosting. Drain the chocolate with a sharp knife, such as a vegetable knife, and sprinkle a chocolate slurry over the top of the cake. You can add other decorations if you wish. Serve.
