Poppy Seed Protein Roll 🫔

Ingredients for the sponge cake:

• Eggs – 3
• Rice flour – 45 g
• Baking powder – 5 g
• 2.5% Milk – 20 g
• Pinch of salt
• Fitparad Sweetener No.7 – 4 g

Ingredients for the filling:

• Poppy seeds (pre-soaked) – 100 g
• 2.5% Milk – 200 g
• Cornstarch – 10 g
• Fitparad Sweetener No.7 – 2 g

Instructions:

1. Soak poppy seeds in boiling water for 30 minutes, drain the water, and soak again for another 30 minutes.
2. Mix flour with baking powder.
3. Beat eggs with sweetener and salt until voluminous. Add milk.
4. Gradually add sifted flour in three portions and gently mix with a silicone spatula.
5. Spread the dough on a baking sheet on a silicone mat. Bake in a preheated oven for 7-10 minutes at 180°C (356°F).
6. Roll the baked sponge cake together with the mat into a roll and let it cool.
7. Prepare the filling. Drain the water from the poppy seeds and transfer them to a saucepan with a thick bottom. Pour in 1/2 portion (100 g) of milk, add sweetener, and cook over medium heat until the milk evaporates.
8. Dissolve cornstarch in 100 g milk, mix well, and pour into the poppy seeds. Bring to a boil and cook for a couple more minutes until the mixture thickens.
9. Unroll the sponge cake, spread the hot filling on it, smooth it out, and roll it up again into a roll.
10. Wrap in plastic wrap and refrigerate for 3-5 hours to stabilize, preferably overnight.

Enjoy your meal! 😊

Nutrition facts per 100 g:

• Calories: 195.5 kcal
• Protein: 8.8 g
• Fat: 13.2 g
• Carbohydrates: 10.5 g

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