What do you need:
For the cake:
- 70 grams brown teff flour (almond flour is also possible)
- 5 grams (tartar) baking powder
- one and a half tablespoons of organic cornstarch or arrowroot
- 4 fresh eggs
- 10 ml (= about a tablespoon) of water
- 2 large tablespoons of Greensweet Extra Sweet + 2 large tablespoons of greensweet Icing icing sugar
- 2 bananas
- 3 heaping tablespoons of organic low-fat cocoa powder
- greensweet erythritol
- about 2 slices of dried mango, cut into pieces
This is how you make it:
Preheat the oven to 180 degrees. Line a baking tray with baking paper. Lightly moisten a clean tea towel and lay it out on the counter. Sprinkle the tea towel with a little erythritol sugar. Soak the mango pieces in water and drain well. Puree the bananas with the cocoa until creamy.
Split the eggs. Beat the egg whites together with the sugar in a fat-free bowl until stiff, the bowl should be reversible. Stir the rest of the cake ingredients together in a bowl and add the egg whites, stirring gently with a spatula. Pour the mixture onto the baking tray and spread it out into a nice square shape. Bake the slice in the middle of the oven for about 12-15 minutes, keep checking in between. Place the slice directly from the oven with the baking paper on top of the sugared tea towel, and carefully peel off the baking paper.
Spread the slice generously with the banana puree. Carefully roll up the cake using the tea towel. Press down on the roll in between. Cut off the ends. Carefully place the cake roll on the plate. Spread with the rest of the banana puree and garnish with the mango pieces.
Source/photo: Monique van der Vloed