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:
- Soak poppy seeds in boiling water for 30 minutes, drain the water, and soak again for another 30 minutes.
- Mix flour with baking powder.
- Beat eggs with sweetener and salt until voluminous. Add milk.
- Gradually add sifted flour in three portions and gently mix with a silicone spatula.
- 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).
- Roll the baked sponge cake together with the mat into a roll and let it cool.
- 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.
- 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.
- Unroll the sponge cake, spread the hot filling on it, smooth it out, and roll it up again into a roll.
- 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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