Healthy blackberry cheesecake roll

Making a healthy blackberry cheesecake roll

First, preheat the oven to 210°C. Next, mix the dry ingredients for the cake in a mixing bowl and sift them (you can add the fibers back in afterwards). Then, separate the eggs and beat the egg whites until stiff. Gently fold the egg yolks into the egg whites until smooth. Next, sift the dry ingredients for the healthy blackberry cheesecake roll over the egg mixture and gently fold them in until you have a nice, airy batter. Finally, spread the batter onto a baking sheet lined with parchment paper to form a thin, elongated slab. Place in the oven for 5 minutes.

Meanwhile, you can make the cream for the healthy blackberry cheesecake roll. Take the dairy spread, quark, and protein powder and mix until smooth. When the sugar-free cheesecake is ready, let it cool completely (you can optionally place parchment paper and a cutting board on top for a moment to press it flat). Once the sugar-free cake has completely cooled, cut off all the sides so that you have clean edges. Mix the blackberries with the chia seeds and spread the jam and cream over the cake. Set aside a little cream for the topping. Next, cut equal strips of about 3 cm and form a circle as shown in the photo. Finish with some dollops of cream, fruit of your choice, and shredded coconut.