- 7 eggs
- 4 tablespoons of fructose
- 7 teaspoons of spelt flour
- 400 ml whipping cream
- 200 g chocolate with 70% cocoa
Separate egg whites from the egg yolks. Whip egg whites into foam gradually adding fructose. Then add egg yolks one by one constantly mixing. At the end add spelt flour and stir using wooden spoon. Cover the baking dish with baking paper and pour prepared mixture in it. Align and bake in preheated oven on 200 degrees until get nice golden color. Roll up baked crust together with baking paper into roll. Leave to cool, remove baking paper and cut into 5 stripes equal widths. Prepare filling: warm whipping cream to the boiling point and pour over the crushed chocolate and stir until it melts. Leave the mixture to completely cool, then whip well using mixer. Place biscuit stripe on a working surface and coat with prepared filling and roll into circle. Put in the middle of the serving plate. The remaining stripes also coat with filling and wrap around formed roll on the plate, so they attach one another. Coat the cake with the remaining filling and decorate per your wish.