Ingredients
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6 EggsBiscuit
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100 g AlmondsBiscuit
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0.5 packet Baking powderBiscuit
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1 teaspoon Vanilla extractBiscuit
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50 ml MilkBiscuit
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80 g (We use liquid stevia) Sugar substituteBiscuit
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2 tablespoons Vanilla-flavored whey protein powderBiscuit
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200 g Cream cheeseCream
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200 ml Whipping creamCream
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100 g (liquid stevia) Sugar substituteCream
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0.5 Lemon (zest and juice)Cream
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2 tablespoons Chia seedsCream
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7 MandarinsCream
Directions
A Mandarin Roll without sugar and flour is a light, refreshing dessert using mandarin oranges and low-carb alternatives for a healthier treat
1. Make the Sponge Cake
Separate the egg whites from the yolks.
Grind the almonds into flour using a blender or a nut grinder.
Add the almonds to the bowl with the yolks and mix them with the other ingredients needed for the sponge.
Beat the egg whites until stiff peaks form.
Gradually fold the egg whites into the yolk mixture, gently stirring with a spatula to avoid deflating the air from the egg whites.
Spread the mixture evenly on a baking tray lined with parchment paper, ensuring you grease the paper lightly with oil.
Place in a preheated oven at 170°C (338°F) and bake for 15-20 minutes until the sponge turns a light golden color.
Once the sponge is baked, carefully peel off the parchment paper and transfer the sponge onto a clean kitchen towel.
Roll the sponge with the towel and let it cool.
2. Make the Cream
In a bowl, combine whipping cream, cream cheese, lemon juice, zest, and a sugar substitute.
Whip until the mixture turns into a firm cream, then add chia seeds and briefly refrigerate.
3. Roll the Cake
Unroll the cooled sponge and spread the cream over it, leaving 2 tablespoons of cream aside to coat the edges later.
Peel the mandarins and arrange them upright along one edge of the sponge to create a nice cross-section.
Use the remaining cream to coat the edges of the roll.
If desired, drizzle the roll with dark chocolate glaze and sprinkle chopped almonds on top.
Refrigerate for a few hours, or ideally, overnight.
