Cocoa roll with quark filling

INGREDIENTS

• 4 eggs
• 5 tbsp xylitol
• 3 tbsp cocoa powder
• 2 tbsp whole grain spelt flour
• 1 tsp baking powder
• 2 bananas
• pinch of salt
• 500 g semi-fat spreadable quark
• 100 g low-fat cream cheese
• 20 g grated coconut
• 1 tbsp vanilla paste
• 70 g xylitol
• 10 g clear gelatin
• 50 g dark chocolate
• 1 tsp coconut oil
• 10 g grated coconut

METHOD

1. First, separate the egg yolks from the whites.
2. Beat the egg whites with a pinch of salt until stiff peaks form.
3. Carefully fold in all the remaining ingredients for the batter, including the yolks.
4. Pour the batter onto a large baking sheet lined with parchment paper and spread it evenly with a spoon or spatula.
5. Bake the batter for 12 minutes at 175°C (top and bottom heat setting).
6. In the meantime, mix all the filling ingredients together. If you want the filling to set nicely, I recommend adding 10 g of clear gelatin.
7. While the cake is still warm, roll it lengthwise along with the parchment paper.
8. Let the cake cool, then unroll it and spread the prepared filling over the entire surface.
9. Place two peeled bananas along the edge of the longer side.
10. Carefully roll the cake lengthwise.
11. Break the chocolate into a small bowl, add a teaspoon of coconut oil, and melt it in the microwave (or over a double boiler).
12. Pour the melted chocolate over the top of the roll, sprinkle with coconut, and let it set in the fridge for at least an hour.
13. After an hour in the fridge, slice the roll into pieces and serve.