Swiss Roll With Peanut Butter Filling

Edit
90:00

Ingredients Yields 12 servings

Sign up to customize this recipe & track calories

Instructions

  1. 1
    Pre heat the oven to 250 ° F.
  2. 2
    Weigh the almond meal and erythritol and leave aside
  3. 3
    Break 4 eggs in a glass bowl and place it over a saucepan with boiling water. Make sure the water doesnt touch the base of the bowl.
  4. 4
    Add the erythritol to the eggs and whisk until stiff and frothy.
  5. 5
    Mix the baking powder and the almond meal and sieve the two ingredients.
  6. 6
    Add the sieved ingredients to the egg and fold very gently.
  7. 7
    Line a cookie tray with parchment paper. Spray the paper with cooking oil spray and leave aside.
  8. 8
    Melt the chocolate in a microwave safe bowl. You may microwave it for 30 seconds at a time, stirring it well so its smooth.
  9. 9
    Pour out the batter into the cooking pan and even it out with a spatula making sure you dont press down too hard.
  10. 10
    Drizzle the chocolate over the batter and gently swirl it around in the batter with the tip of a knife if you wish.
  11. 11
    Bake for 20 minutes or until cooked through.
  12. 12
    Once cooked, allow the cake to cool for 4-5 minutes. Then grease another sheet of parchment paper with butter and place it over the cake, butter side down!
  13. 13
    Remove the cake from the cookie sheet along with the parchment paper thats stuck to it at the bottom and place it on a kitchen towel.
  14. 14
    Roll the cake into a log and leave it to cool in the refrigerator once it comes down to room temperature.
  15. 15
    After an hour or so, remove the swiss roll and carefully unroll it.
  16. 16
    With very gentle hands and plenty of patience, remove the parchment paper thats on top. If the cake starts to peel away with the paper, go very slow and press down any pieces that are trying to come off.
  17. 17
    Now spread a thin layer of peanut butter over the cake. The peanut butter should be kept at room temperature before being used.
  18. 18
    Lastly, start rolling the cake up again, this time, peeling off the bottom sheet of paper very carefully.

Step by Step Photos

step 1
Pre heat the oven to 250 ° F.rnWeigh the almond meal and erythritol and leave asidernBreak 4 eggs in a glass bowl and place it over a saucepan with boiling water. Make sure the water doesn’t touch the base of the bowl.rnAdd the erythritol to the eggs and whisk until stiff and frothy.rnMix the baking powder and the almond meal and sieve the two ingredients.
step 2
Line a cookie tray with parchment paper. Spray the paper with cooking oil spray and leave aside.rnMelt the chocolate in a microwave safe bowl. You may microwave it for 30 seconds at a time, stirring it well so it’s smooth.rnPour out the batter into the cooking pan and even it out with a spatula making sure you don’t press down too hard. rnDrizzle the chocolate over the batter and gently swirl it around in the batter with the tip of a knife if you wish.
step 3
Bake for 20 minutes or until cooked through.rnOnce cooked, allow the cake to cool for 4-5 minutes. Then grease another sheet of parchment paper with butter and place it over the cake, butter side down!rnRemove the cake from the cookie sheet along with the parchment paper that’s stuck to it at the bottom and place it on a kitchen towel.rnRoll the cake into a log and leave it to cool in the refrigerator once it comes down to room temperature.rnAfter an hour or so, remove the swiss roll and carefully unroll it.
step 4
With very gentle hands and plenty of patience, remove the parchment paper that’s on top. If the cake starts to peel away with the paper, go very slow and press down any pieces that are trying to come off.rnNow spread a thin layer of peanut butter over the cake. The peanut butter should be kept at room temperature before being used.
step 5
Lastly, start rolling the cake up again, this time, peeling off the bottom sheet of paper very carefully.
step 6
With all the goodness of peanut butter and chocolate, this treat is an absolute delight. Worth every bit of patience put into its making!

Calorie Breakdown

This swiss roll with peanut butter filling recipe has an estimated 162 calories per serving, with 12 servings overall.

Recipe Calories Fats (g) Carbs (g) Sugar (g) Protein (g)
0.75 cup almond meal 480 42 18 3 18
100 grams erythritol 0 0 80 0 0
4 large eggs 288 20 2 2 25
0.25 tsp baking powder 1 0 0 0 0
40 grams van houtens baking chocolate dark cooking chocolate 216 0 22 21 0
8 tbsp chunky style peanut butter 754 64 28 11 31
1 second spray cooking spray 2 0 0 0 0
2 tbsp butter 204 23 0 0 0
Recipe Overall 1,944 149 169 136 74
Per serving 162 12 14 11.3 6

More Recipes

Calories 334

Per 1 servings of 12
Protein
{{result.protein|number:0}}%
Carbs
{{result.carbs|number:0}}%
Fat
{{result.fat|number:0}}%
Fat
25.7g
Saturated Fat
7g
Cholesterol
139mg
Sodium
184mg
Carbohydrates
29.1g
Fiber
4g
Sugar
23g
Protein
12.7g
Vitamin A
269%
Vitamin C
3%
Calcium
10%
Iron
2%

Similar Recipes

dessert recipesketo recipesAll Recipes

Comments

Zero, zilch, zip, nada, nothing. No comments.