Biskuitrolle mit Himbeersahne (German roll with raspberry cream filling)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 142.0
- Total Fat: 2.4 g
- Cholesterol: 85.0 mg
- Sodium: 58.3 mg
- Total Carbs: 24.7 g
- Dietary Fiber: 2.6 g
- Protein: 5.2 g
View full nutritional breakdown of Biskuitrolle mit Himbeersahne (German roll with raspberry cream filling) calories by ingredient
Introduction
This is a modified version of a traditional German dessert roll. I used GF flour, but regular flour would be fine for those who can ingest gluten.It is a low-calorie, very easy and fast to make dessert that everyone will love. This is a modified version of a traditional German dessert roll. I used GF flour, but regular flour would be fine for those who can ingest gluten.
It is a low-calorie, very easy and fast to make dessert that everyone will love.
Number of Servings: 10
Ingredients
-
For the dough:
8 egg yolkes
4 egg whites
.35 cup (or 100g) GF flour (I used Bob's)
.5 cup sugar
1 1/5 tbsp corn starch
Filling:
1 container of fat free cool whip (whipping cream can be used)
1 pint raspberries (frozen or fresh - frozen add a little pink color to cream)
Directions
Preheat oven to 450 degrees.
Separate eggs. You need 8 yolkes, but only 4 whites (save the other to make an omlet).
Wisk the egg whites with a mixer until stiff and eggs don't fall out of bowl if you turn it over.
Mix yolkes with flour, sugar and corn starch.
Carefully add egg whites to mixture and mix well.
Place parchment paper on cookie sheet, then pour and spread mixture in the form of a rectangle. Cover the entire cookie sheet, or as much as you want.
Bake for 8 minutes or until dough starts looking golden.
Completely wet and squeeze 2 kitchen towels with cold water.
Remove baking sheet from oven and put on towel on the dough.
Carefully flip the dough (keeping one towel on the bottom), then place the other towel on top. After a couple of minutes, remove the towel and parchment paper. Let stand for a couple of more minutes, flip down and remove the other towel. Then, let the dough cool completely (only takes a few minutes).
In the meantime, mix cool whip with raspberries.
When dough has cooled off, spread filling and roll up the dough.
Place in the fridge until ready to serve. Makes about 10 servings.
Number of Servings: 10
Recipe submitted by SparkPeople user ELLIEW22.
Separate eggs. You need 8 yolkes, but only 4 whites (save the other to make an omlet).
Wisk the egg whites with a mixer until stiff and eggs don't fall out of bowl if you turn it over.
Mix yolkes with flour, sugar and corn starch.
Carefully add egg whites to mixture and mix well.
Place parchment paper on cookie sheet, then pour and spread mixture in the form of a rectangle. Cover the entire cookie sheet, or as much as you want.
Bake for 8 minutes or until dough starts looking golden.
Completely wet and squeeze 2 kitchen towels with cold water.
Remove baking sheet from oven and put on towel on the dough.
Carefully flip the dough (keeping one towel on the bottom), then place the other towel on top. After a couple of minutes, remove the towel and parchment paper. Let stand for a couple of more minutes, flip down and remove the other towel. Then, let the dough cool completely (only takes a few minutes).
In the meantime, mix cool whip with raspberries.
When dough has cooled off, spread filling and roll up the dough.
Place in the fridge until ready to serve. Makes about 10 servings.
Number of Servings: 10
Recipe submitted by SparkPeople user ELLIEW22.