Ingredients
- Vanilla flavoring
1Teaspoon 1Teaspoon - Baking soda1/2 Teaspoon
- Unsweetened cocoa powder
30g30g - Hazelnut cream
100g100g - Rice flour
30g30g - Soy whipping cream
200g200g - For the roll
- For the filling
- Egg
3Eggs3Eggs - Granulated sugar
50g50g
Preparation
- STEP 1 OF 6
Beat the eggs for 3 minutes, then gradually add the sugar and continue to whisk for another 7 minutes (they should be nice and frothy and well whipped)
- STEP 2 OF 6
Add the sifted powders in two batches, mixing from bottom to top to prevent the mixture from deflating
- STEP 3 OF 6
Pour onto baking paper and level to obtain a rectangle of 5 mm Bake at 190 degrees for 7/8 minutes, do the toothpick test, if it's dry it's ready
- STEP 4 OF 6
With the help of a cutting board, immediately remove from the baking tray, gently peel off the baking paper and place it back on top to retain moisture, roll it up and let it rest
- STEP 5 OF 6
Moisten the sponge cake with plant-based milk and then spread half the cream inside the log, roll it up and spread the other half on top.
- STEP 6 OF 6
Decorate with a fork to create streaks and then add berries and powdered sugar for decoration.
General Information
Storage notes
Store in the fridge for a maximum of 3/4 days
Origin
Italia, Lombardia
Analysis
Attention
Macronutrients (100 gr)
Attention
Energy (kcal) | 230.72 |
Carbohydrates (g) | 15.34 |
of which Sugars (g) | 10.59 |
Fat (g) | 15.89 |
of which Saturates (g) | 8.59 |
Protein (g) | 5.5 |
Fiber (g) | 1.5 |
Sale (g) | 0.05 |
- Proteins5.5g·14%
- Carbohydrates15.34g·40%
- Fats15.89g·42%
- Fibers1.5g·4%