Cinnamon swiss roll
Swiss rolls filled with berries and cream are a real feast for the eyes, and not just in summer. They also brighten up any coffee table in winter.
Bake cinnamon Swiss rolls without added sugar
Our cinnamon roll deluxe is filled with apple and cinnamon fruit spread and a fluffy cinnamon cream. Really lovely and wintery!
Instructions
1. Preheat the oven to 200 °C top and bottom heat.
2. Separate the eggs for the dough. Beat the egg whites with a mixer until stiff, while carefully sprinkling in the Xucker Premium.
3. Then whisk the egg yolks separately and stir some of the egg whites into the egg yolks - this trick is called equalization. If the egg yolk mixture is now folded into the egg whites, the dough will remain nice and airy.
4. Mix the spelt flour, baking powder and salt together well and carefully sieve them onto the egg mixture.
5. Carefully fold in the dry ingredients and quickly spread the dough onto the baking tray lined with baking paper.
6. Bake the sponge cake for 15 minutes.
7. Then roll the warm dough in a dry, clean towel and leave to cool.
8. In the meantime, whip the cream, mix the powdered erythritol and cream stiffener and sprinkle them into the cream while continuing to whip. When the cream starts to stiffen, add the cinnamon and continue beating until the cream is completely stiff.
9. Roll out the cooled sponge roll again and spread the fruit spread on it.
10. Now sprinkle the almonds on the sponge and spread the cinnamon cream on top, leaving the end of the surface free so that the cream does not ooze out when rolling it up.
11. Roll up the sponge base again and chill the cinnamon roll in the fridge for at least an hour.
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