Gluten-free chocolate roll cake
Gluten-free chocolate roll cake
Doses
15
Return toCooking time
7
minutesGluten-free chocolate roll cake is the perfect base for a variety of fillings! Try with jams, white chocolate mousse or an easy summer filling as per the instructions!
Ingredients
4 eggs
1,5 dl sugar
3 tbsp cocoa powder
2tspbaking powder
- Stuffing
2 dl whipping cream
200 g unflavoured cream cheese
1 tl vanilla sugar
strawberries to taste
Preparation
- Whisk the sugar and eggs. Mix the dry ingredients together and add to the foam, stirring as little as possible.
- Scrape the dough into a deep baking pan lined with baking paper and flatten. Bake at 225°C for 7-10 minutes. Cut the strawberries while the bottom is in the oven.
- Allow to cool after removing from the oven and prepare the filling. Whip the cream and add the cream cheese and vanilla sugar. Spread evenly over the base. Sprinkle the finely chopped strawberries evenly over the foam. Roll the tartlet evenly into a fairly tight roll. Remove the bottom from the baking paper as you roll the bottom onto the roll. This keeps the base together and makes it easier to move as one piece. Leave for a moment to rest wrapped in the baking paper. If you made the wrap in advance, this is also a great way to store it in the fridge!
- Sprinkle sugar over the cake before serving or decorate as you wish! Gluten Free Chocolate Roll Cake is ready to enjoy!
Tip
- If you like, you can use a little more cream or replace the unflavoured cream cheese with, for example, orange cream cheese.
Gluten Free Oat Flakes, 800 g 