Cakes

Yin Yang Roll

Name: Yin Yang Roll
Total time: 50 min
Ingredients: 60 g spelt flour; 2 eggs; 10 g vanilla protein; 1/2 baking powder; 15 g Powerlogy ghee butter (at room temperature); 50 ml milk; 10 g erythritol; 15 g Powerlogy Nougat Cream 200 g; 250 g soft semi-fat quark; 3 bars of Powerlogy Chocobar 70 %; 0.5 dl milk; 10 g cacao; coconut for coating

Length of preparation: 50 minutes

Sponge:
60 g spelt flour
2 eggs
10 g vanilla protein
1/2 baking powder
15 g Powerlogy ghee butter (at room temperature)
50 ml milk
10 g erythritol
Cream:
15 g Powerlogy Nougat Cream 200 g
250 g soft semi-fat quark
3 bars of Powerlogy Chocobar 70 %
0.5 dl milk
10 g cacao
coconut for coating

A healthier version of a classic treat, with the power of the clean taste of Powerlogy ingredients hidden inside.

Method:

Separate the egg whites from the yolks and whisk the whites.
Mix all the ingredients for the sponge (including the yolks) and fold in the egg whites.
Line a baking tray (23 x 32 cm) with baking paper and pour the batter onto it.
Bake for about 25 minutes at 170 °C.
Turn the baked sponge out onto a damp tea towel and roll it up slowly so that it does not crack. Leave it to cool like this.
Meanwhile prepare the cream – melt the chocolate in 0.5 dl of milk, stir in the nougat cream, the quark and the cacao, and mix together.
Unroll the roll and place it on foil (it will be easier to decorate).
Put 2/3 of the cream inside, roll it up, put the rest of the cream on top and sprinkle with coconut. The foil makes it easier to move. Wrap it straight up in that foil and leave it to cool in the fridge for a few hours.