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Low-Calorie Ricotta Peanut Christmas Cake Roll
Light Christmas sponge roll with ricotta, dried apricots and peanuts, glazed with dark chocolate and cream. Sweetened with erythrit and honey, no wheat flour.
30 min prep / 90 min total
217 kcal
7.5g protein
8 servings
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Ingredients
Ingredients updated to metric measurements
- 50 gdried apricots
soaked in water
- 50 gpeanuts
toasted and chopped
- 3eggs
whites and yolks separated
- pinchsalt
- 40 gerythritol
- 40 grice flour
- 200 gricotta
- 2 tbsphoney
for the filling
- 50 gdark chocolate
melted for the glaze
- 2 tbspcream
for the glaze
- 1 tbsphoney
for the glaze
Instructions
Soak 50g dried apricots in boiling water, then toast 50g peanuts and chop both finely.
Whip 3 egg whites with a pinch of salt to stiff peaks, then add 40g erythritol and whisk again.
Fold in the yolks and 40g rice flour gently, spread on an oiled silicone mat and bake at 180-190°C for 10-.
Mix 200g ricotta with 2 tablespoons honey and half the apricots and peanuts, then spread over the warm sponge.
Roll the sponge tightly and chill briefly; melt 50g dark chocolate with 2 tablespoons cream and 1 tablespoon honey for the glaze.
Brush the roll with chocolate glaze, top with the remaining peanuts and apricots and keep refrigerated.
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