Ingredients:

For the sponge cake :

• 4 eggs
• 1 tsp. baking powder
• 100 g wholemeal flour
• 65 g agave syrup

For the garnish :

• 25 cl almond cream
• 30 g Inshape Nutrition Whey chocolate
• 20 g chopped almonds
• 180 g dark chocolate

 

Preparation:

The sponge cake

1. Preheat oven to 160°C.

2. Separate the egg whites from the yolks. In a bowl, beat the egg whites until stiff.

3. In a separate bowl, mix the egg yolks with the agave syrup, baking powder and flour.

4. Gently fold the egg whites into the previous mixture.

5. Pour the mixture onto a baking tray lined with baking paper.

6. Bake for 11-12 min at 160°C, the sponge cake should not become hard.

Tip: Wrap the sponge cake directly around a damp cloth to prevent breakage.

 

Trim :

7. In a bowl, whip the almond cream to give it an airy texture.

8. Add melted dark chocolate, Inshape Nutrition chocolate whey and chopped almonds. Mix well.

9. Unroll the sponge cake and spread 3/4 of the mixture on top.

10. Gently roll up and cover the log with the remaining mixture using a spatula.

11. Add chopped almonds and a few whole almonds for decoration.

Just enjoy!

Tibo's tip: Add raspberries to the log for extra color and pizzazz!