Ingredients :

For the sponge cake:

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

For garnish :

• 25 cl almond cream
• 30 g of Whey chocolate inshape nutrition
• 20 g chopped almonds
• 180 g dark chocolate

 

Preparation :

The sponge cake

1. Preheat the oven to 160° C.

2. Separate the white from the egg yolks. In a bowl, mount the egg whites.

3. In another bowl, mix the egg yolks with agave syrup, chemical yeast and flour.

4. Gently incorporate egg whites into the previous mixture.

5. Pour the preparation on a baking sheet covered with baking paper.

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

Trick : Wrap the sponge cake directly around a damp cloth so that it does not break.

 

The garnish:

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

8. Add the melted dark chocolate, the whey chocolate inshape nutrition and chopped almonds. Mix well.

9. Unroll the sponge cake and spread 3/4 of the preparation on it.

10. Gently roll and cover the log of the rest of the preparation using a spatula.

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

More than to taste!

Tibo's advice : Add raspberries to the log to give more colors and pep!