Strawberry Oatmeal Cake Roll
Strawberry Oatmeal Cake Roll - Breakfast in cake form! Photo: Marieke Dammann
Healthy, because
Even smarter
Nutritional values
Oatmeal packs these rolls with protein and fiber.
Chocolate fans can spread dark chocolate shavings on the sponge cake base and then add the cream mixture. Alternatively, it is also possible to replace 1-2 tablespoons of the almonds with cocoa powder.
(Percentage of daily recommendation)
| Calorie | 294 cal. | (14 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 23 g | (15 %) | ||
| Sugar added | 10.3 g | (41 %) | ||
| Roughage | 3.1 g | (10 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 4 mg | (33 %) | ||
| Vitamin K | 7.8 μg | (13 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.3 mg | (28 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 54 μg | (18 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 11.1 μg | (25 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 29 mg | (31 %) | ||
| Potassium | 290 mg | (7 %) | ||
| Calcium | 91 mg | (9 %) | ||
| Magnesium | 52 mg | (17 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 6 g | |||
| Uric acid | 24 mg | |||
| Cholesterol | 104 mg |
Ingredients
- Ingredients
- 5 eggs
- ½ cup Raw cane sugar
- 3 ½ Tbsps Bread flour
- 3 tsps Baking powder
- 1 cup ground almonds
- 3 Tbsps old fashioned Oats
- 2 tsps Popped amaranth
- 10 Strawberries
- 1 ¼ cups Whipped cream
- 12 ozs Greek yogurt
Kitchen utensils
Preparation steps
Separating eggs. Beat the egg whites until stiff. Cream egg yolks with 2 tbsp. hot water, add 3 Tablespoons of sugar and stir to a creamy mixture. Fold in the beaten egg whites. Mix flour with baking powder, sieve over the egg mixture and fold in almonds, oat flakes and 2 tbsp. amaranth.
Line a baking sheet with parchment paper. Spread the batter on to pan and bake at 180 °C/ 350 °F (convection 160 °C/ 325°F) for 12-15 minutes. In the meantime, wash and dice 7 strawberries.
Take the muesli cake out of the oven, immediately turn it over onto a damp kitchen towel, carefully peel it off. Cover the cake with another damp kitchen towel.
Whip cream with remaining sugar until stiff and stir in Greek yogurt. Spread 2⁄3 of the mixture onto the still warm sponge cake, add the strawberry cubes and roll up firmly with the help of a damp cloth.
Spread the sponge roll with the remaining cream, slice the remaining strawberry's and decorate with strawberry slices and sprinkle with the remaining amaranth.
